Steak burger with sauerkraut

Votes: 4

How to Make - Steak and Sauerkraut Burger

Time: 3 hours 35 minutes
Complexity: easily
Servings: 4

This burger uses skirt steak, an inexpensive cut from the steer's diaphragm prized for its flavor. Before pan-frying, the steak is marinated whole in a dry spice blend that includes juniper, pepper, cinnamon, and ginger. Slice the grilled steak thinly against the grain and place on a bun spread with a sauce made from mayonnaise, ketchup, horseradish, and vinegar. Top the steak with fried sauerkraut with caraway seeds and a melting slice of Swiss cheese. The result is juicy and incredibly delicious.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Meat

2 tsp. mustard seeds
5 juniper berries
5 black peppercorns
5 allspice peas
3 bay leaves, crumbled
1/4 tsp ground cinnamon
1/4 tsp ground ginger
0.6 kg skirt steak
0.5 tbsp. vegetable oil

Sauce

0.5 cup mayonnaise
1/4 cup ketchup
1 tbsp horseradish
1 tbsp. white wine vinegar
1 teaspoon Worcestershire sauce
1 small shallot, chopped

Assembly

1 and 3/4 cups sauerkraut
2 teaspoons of caraway seeds
4 slices Swiss cheese
4 buns (kaiser rolls or brioches), cut in half at the sides and toasted
0.5 cups canned fried onions

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Prepare the meat:

In a small skillet, combine the mustard seeds, juniper berries, black and allspice peppercorns, and bay leaf; cook over medium heat, swirling the pan, until fragrant, about 3 minutes. Transfer to a bowl, let cool, then grind in a spice grinder along with the cinnamon, ginger, and 1 teaspoon of salt. Rub the steak with the spice mixture and refrigerate for at least 3 hours or overnight.
Prepare the sauce:

In a small bowl, combine mayonnaise, ketchup, horseradish, vinegar, Worcestershire sauce and shallots.

Fry the steak:

Heat a large cast-iron skillet over medium-high heat and add vegetable oil. Add the steak and cook for 3-5 minutes per side for medium-rare. Transfer to a cutting board and let rest for 5 minutes.
Meanwhile, reduce the heat under the pan to low. Add the sauerkraut and sprinkle with caraway seeds; cook, stirring, until heated through. Spread the sauerkraut in a thin layer and top with the cheese, letting it melt.
Spread the buns generously with sauce. Thinly slice the steak across the grain and arrange the slices on the bottom halves of the buns. Top each sandwich with some cheese-covered sauerkraut, sprinkle with fried onions, and top with the bun tops.