Sauerbraten Burgers

These German inspired burgers are a great way to spice up a BBQ. Apple butter and gingersnap cookies add to the flavor of this dish.

Ingredients:

• 1 pound ground beef
• 1 pound uncooked bratwursts, casings removed
• 1/2 cup ground or finely crushed gingersnap cookies (about 8 cookies)
• 1/4 cup apple butter
• 6 ounces Havarti cheese with caraway seed, sliced into 1-ounce pieces
• 8 ounces prepared refrigerated onion dip
• 1-1/2 teaspoons prepared horseradish mustard
• 12 slices pumpernickel or dark Bavarian rye bread, each about 5" by 4"
• 12 sandwich-size pickle slices
• 1 medium red onion, sliced into rings

Directions:

In a large mixing bowl, place beef, bratwurst, gingersnap crumbs and apple butter. Using your hands, gently combine ingredients just until well-mixed. Form into 6 oval-shaped burgers, 6" by 4", and 1/2 to 3/4" thick. Heat outdoor gas or charcoal grill to medium-high heat. Place burgers on grill for 4-5 minutes. Flip burgers over and cook for another 2 minutes. Place 1 ounce of cheese slices on each burger. Cover grill to help melt cheese and cook another 2 minutes. To test for doneness, burgers should feel firm to the touch and reach an internal temperature of 160 degrees. Remove burgers to a plate and let rest for a few minutes. While burgers are resting, place bread slices on grill and heat about 1 minute per side. Open the container of onion dip and stir in the mustard until blended; set aside. Lay out bread slices on work surface and spread about 1/2 tablespoon dip mixture over each slice. On six of the bread slices, place 2 pickle slices and several red onion rings. Top with cooked burgers, then top with remaining bread slices. Cut burgers in half and serve.

Number of Servings: 6