RACH’S BURGER OF THE MONTH
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
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.