I live like an Ital­ian most of the year. But it is Oc­to­ber, so we will be pour­ing more than a few chilled mugs full of Ger­man beer, cook­ing up our share of bratwurst and kiel­basa, and flip­ping these Okto-burg­ers! — RACHAEL RAY

Rachael Ray Every Day - - Contents -

We broke out the pret­zel bun for Ok­to­ber­fest!

Okto-burg­ers MAKES 4

11∕2 lb.8 0%l eang roundb eef Kosher salt and coarse black pep­per 1∕4 cup Worces­ter­shire sauce 1 tsp. ground white pep­per About ∕14 stp. rfeshly grated nut­meg 1 small to medium white onion, very thinly sliced with a sharp knife or a man­do­line 1∕2 cup dis­tilled white vine­gar 2 tsp. su­gar 1 tbsp. olive or canola oil 8 slices Swiss cheese 1 jar or pouch ( 16 oz.)

sauer­kraut 1 tsp. each car­away seeds

and cumin seeds 4 pret­zel olls,r split Brown mus­tard, ofr spread­ing Dill pickle chips, for top­ping

■ Pre­heat the oven or toaster oven to 350°. In a medium bowl, sea­son the beef lib­er­ally with kosher salt and black pep­per. Mix in the Worces­ter­shire, white pep­per, and nut­meg. Form into 4 pat­ties (thin­ner in the cen­ters for even cook­ing). ■ Place the onion in a small bowl. In a small saucepan, bring the vine­gar, su­gar, and 1 tsp. salt to a sim­mer over medium heat, stir­ring un­til the su­gar and salt dis­solve, 1 to 2 min­utes. Pour the vine­gar over the onions and let cool. Drain the onions be­fore us­ing. ■ Heat a large cast-iron skil­let over medium-high. Add the oil, one turn of the pan. Add the pat­ties. Cook for 8 min­utes, turn­ing oc­ca­sion­ally. Dur­ing the last minute or two of cook­ing, top each patty with 2 slices of cheese. Tent the skil­let loosely with foil to melt the cheese. ■ In a small saucepan, heat the sauer­kraut, car­away seeds, and cumin seeds over medium un­til heated through, 3 to 4 min­utes. ■ Warm the rolls in the oven un­til heated through, about 2 min­utes. ■ Spread the roll bot­toms with the mus­tard. Top with the pickle chips, pick­led onions, cheese­burg­ers, sauer­kraut, and roll tops.

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