Oktoberfest Beef Burgers

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

Ingredients:

• 1 recipe German-Style Beef Sausage (recipe follows)
• 4 slices Swiss cheese (3/4 ounce each)
• 4 teaspoons German-style coarse grain mustard
• 4 pretzel rolls, split, warmed

• 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.