Wednesday, July 29, 2015

Ansbacher Bavarian Burger

My husband and I spent four years stationed at Katterbach Kaserne in Ansbach, Germany, where he grew up for part of his childhood and where his mother and grandmother are from. We had four absolutely amazing years filled with family, friends, food and travel experiences that we’ll never forget.

The Ansbacher Burger is my take on the simple elements of German fare and a little tribute to two very special ladies and outstanding cooks, Mutti-Oma Ingeborg Jahn and Ingrid Wenninger.

I hope you enjoy the Cluck 'n Moo Ground product as much as we did. Not only is their product healthy and delicious, but they are an upstanding company that is cruelty free and hormone free. Check out their FAQ's for the many other reasons to support this great company.

Ansbacher Bavarian Burger
by Lori

1.5 pounds Cluck 'n Moo Ground
2 Tablespoons fresh parsley, minced
1 - 2 small garlic cloves, minced (I used 2)
1 teaspoon onion powder
1 egg
1 Tablespoon olive oil
Liberal pinch of Salt (I used Profumo Del Chianti™, an aromatic fine grind sea salt with herbs.) Any specialty salt will give a nice subtle flavor: Pink Himalayan, Smoked Alderwood, or any salt of your choice will work.
Pinch of Pepper
10 slices Swiss cheese
5 pretzel rolls from your local German bakery (my rolls were 3.5 in diameter)
Spicy mustard
Bubbies Sauerkraut

Begin by using a medium mixing bowl. Add Cluck 'n Moo Ground, parsley, garlic, onion powder, egg, olive oil, salt and pepper. Mix well with hands and form into 5 patties. Heat grill. When ready, place burgers on grill with lid closed. Cook on first side until juices have formed and burger easily lift from grill, then turn over and add 2 slices Swiss cheese. Cook to an internal temperature of 165°F and remove quickly. DO NOT press burger at any time while cooking.

Cut pretzel rolls in half. Set up burger by adding a liberal swipe of mayonnaise to each side of your pretzel roll, then place your burger on the bottom half of roll. Add a swirl of mustard and some sauerkraut, and finish by placing the top on your burger. This meal pairs nicely with a side of Hot German Potato Salad and a Hefeweizen.


1 comment:

  1. I love how you use Bubbies Sauerkraut. These have just the best items!

    I pinned this recipe to save and share.