German Burgers Print Email

1 lb. lean ground beef
1 cup soft rye or pumpernickel bread crumbs
2 TBS beer
1/2 tsp. caraway seed
1/2 tsp. salt
1/8 tsp. pepper
6 slices Muenster cheese
6 pumpernickel sandwich buns
1/2 cup drained sauerkraut

Prepare and heat grill. Combine ground beef, bread crumbs, beer, caraway seed, salt and pepper and mix gently. Shape into 12 3-1/2" patties. Place 6 patties on platter and top with a piece of cheese. Top with remaining patties and press edges to seal.

Grill patties 4-6' from heat and cook 8-12 minutes until meat is no longer pink in center, or reaches 160 degrees on a meat thermometer (be sure you're not checking the cheese temperature in the center). Turn burgers only once, and very carefully. You can grill the cut sides of the sandwich buns if you like while burgers are cooking. Top with remaining cheese and let melt, if desired. Top with sauerkraut and serve on buns. 6 burgers

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