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Oktoberfest Beef Burgers

Can't make it to Germany for Oktoberfest? Don't fret! Eat like you're there with these tasty burgers.

  • 40
    min
  • 4
    SERVINGS
  • 530
    Cal
  • 37 g
    Protein

Ingredients:

Sauerkraut:
  • 3 cups coleslaw mix
  • 2 tablespoons water
  • 2 tablespoons white vinegar
  • 1/2 teaspoon brown sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon caraway seed

Cooking:

  1. Combine Sauerkraut ingredients in medium saucepan. Bring to a boil over medium-high heat. Reduce heat; cover and cook 8 to 11 minutes or until cabbage is tender, stirring occasionally. Set aside.

  2. Meanwhile, prepare German-Style Beef Sausage. During last 1 to 2 minutes of cooking, top burgers with cheese.

    German-Style Beef Sausage: Combine 1 pound Ground Beef (93% lean or leaner), 1/4 cup 2% reduced-fat milk, 2 teaspoons minced garlic, 1 teaspoon ground mace, 1 teaspoon pepper, 1/2 teaspoon salt and 1/4 teaspoon each ground coriander and ground allspice in large bowl, mixing lightly but thoroughly. Lightly shape sausage mixture into four 1/2-inch patties. Heat large nonstick skillet over medium heat until hot. Add patties; cook 10 to 12 minutes or until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally.

    Cook's Tip:

    Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.

  3. Spread mustard on bottom of rolls; top with burgers and evenly with Sauerkraut. Close sandwiches.

532 CALORIES

0 % *

8g SAT FAT

0 % DV **

37g PROTEIN

0 % DV

4.9 mg IRON

0 % DV

5.8 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, using 93% lean ground beef: 532 Calories; 180 Calories from fat; 20g Total Fat (8 g Saturated Fat; 3 g Monounsaturated Fat;) 91 mg Cholesterol; 974 mg Sodium; 51 g Total Carbohydrate; 2.9 g Dietary Fiber; 37 g Protein; 4.9 mg Iron; 6.1 mg NE Niacin; 0.4 mg Vitamin B6; 2.2 mcg Vitamin B12; 5.8 mg Zinc; 17.8 mcg Selenium; 81.6 mg Choline.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, and Choline.

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