Platte County Fair Kraut Burgers: A Taste of Nostalgia
Every summer, as a kid, the highlight wasn’t the rollercoasters or the prize-winning livestock at the Platte County Fair; it was the kraut burgers. The aroma of grilled beef mingling with the tangy scent of sauerkraut always hung in the air, a siren call leading me straight to the 4-H stand. They were messy, glorious, and tasted like pure, unadulterated summer joy. I’ve tried recreating that magic countless times, and this recipe, with a little chef’s touch in the seasoning, gets me pretty darn close.
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 3
- Yield: 3 burgers
- Dietary Type: Not specified – Contains meat
Ingredients
- 1 lb ground chuck
- 1 cup sauerkraut, drained
- 3 hamburger buns
- McCormick’s Montreal Steak Seasoning
Equipment Needed
- Grill (gas or charcoal) or grill pan
- Mixing bowl
- Measuring cup
- Spatula
Instructions
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Begin by preparing the ground chuck. Divide the ground chuck into three equal portions, approximately 5.3 ounces each.
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Next, divide each of these three portions in half, creating six smaller portions. These will become your burger patties.
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Using your hands, flatten each of the six portions into patties, ensuring they are large enough to completely enclose the sauerkraut filling. Aim for a diameter slightly larger than your hamburger buns.
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Now it’s time to assemble the kraut burgers. Take three of the patties and place them on a clean work surface. Evenly distribute the drained sauerkraut, using approximately 1/3 cup for each patty.
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Carefully top each sauerkraut-laden patty with one of the remaining three patties. This step is crucial for sealing in the flavor.
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Gently press the edges of each patty to ensure a good seal. This will prevent the sauerkraut from escaping during grilling and help the burgers hold their shape. A well-sealed edge is essential for a satisfying kraut burger experience.
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Sprinkle the assembled burgers generously with McCormick’s Montreal Steak Seasoning. Be sure to coat both sides for maximum flavor. The seasoning adds a robust, savory note that complements the tangy sauerkraut and rich ground chuck.
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Preheat your grill to medium-high heat. Whether you’re using a gas or charcoal grill, ensure it’s hot enough to sear the burgers quickly. Alternatively, you can use a grill pan on your stovetop.
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Carefully place the seasoned kraut burgers on the preheated grill. Grill for approximately 5-7 minutes per side, or until the burgers are cooked to your desired level of doneness. Use a meat thermometer to ensure the internal temperature reaches 160°F (71°C) for safe consumption.
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Once the burgers are cooked through and have a nice char on the outside, remove them from the grill.
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Place each kraut burger on a hamburger bun.
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Top with your favorite condiments. While mustard is a classic choice, feel free to experiment with other toppings such as ketchup, mayonnaise, or even a dollop of sour cream. Get creative and personalize your kraut burger to your liking!
Expert Tips & Tricks
- Don’t overwork the ground chuck: Overmixing the beef will result in a tough burger. Gently form the patties to keep them tender.
- Drain the sauerkraut well: Excess moisture from the sauerkraut can make the burgers soggy. Squeeze out as much liquid as possible before using.
- Seal the edges tightly: A good seal is crucial to prevent the sauerkraut from escaping during grilling. Use your fingers or a fork to crimp the edges securely.
- Use a meat thermometer: To ensure the burgers are cooked to a safe internal temperature, use a meat thermometer. Insert it into the center of the burger, avoiding the sauerkraut filling.
- Let the burgers rest: Allow the burgers to rest for a few minutes before serving. This will allow the juices to redistribute, resulting in a more flavorful and juicy burger.
Serving & Storage Suggestions
Serve your Platte County Fair Kraut Burgers immediately while they’re hot and juicy. These burgers pair perfectly with classic sides like coleslaw, potato salad, or french fries. They also go well with a crisp green salad for a lighter meal.
Leftover kraut burgers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, microwave for 1-2 minutes, or until heated through. You can also reheat them in a skillet over medium heat, flipping occasionally, until warmed. While they are best consumed fresh, they still taste great the next day.
Nutritional Information
Please note that these values are estimates and may vary based on specific ingredients and portion sizes.
| Nutrient | Amount per Serving | % Daily Value |
|---|---|---|
| Calories | 369 kcal | – |
| Calories from Fat | 133 kcal | – |
| Total Fat | 14.8 g | 22% |
| Saturated Fat | 5.3 g | 26% |
| Cholesterol | 98.3 mg | 32% |
| Sodium | 635.3 mg | 26% |
| Total Carbohydrate | 23.3 g | 7% |
| Dietary Fiber | 2.1 g | 8% |
| Sugars | 3.5 g | – |
| Protein | 33.6 g | 67% |
Variations & Substitutions
- Spicy Kraut Burgers: Add a pinch of red pepper flakes to the ground chuck mixture or use a spicy sauerkraut for an extra kick.
- Cheese-Stuffed Kraut Burgers: Before sealing the patties, add a slice of your favorite cheese (such as Swiss, provolone, or cheddar) on top of the sauerkraut.
- Ground Turkey Kraut Burgers: Substitute ground chuck with ground turkey for a leaner option. Be sure to adjust cooking time accordingly, as ground turkey tends to cook faster than ground beef.
- Bacon Kraut Burgers: Add cooked and crumbled bacon to the sauerkraut filling for a smoky and savory flavor.
- Gluten-Free Kraut Burgers: Use gluten-free hamburger buns to make this recipe gluten-free.
- Vegetarian Kraut Burgers: Substitute ground chuck with a plant-based ground meat alternative, such as Beyond Meat or Impossible Burger.
FAQs (Frequently Asked Questions)
Q: Can I use a different type of seasoning other than Montreal Steak Seasoning?
A: Absolutely! Feel free to experiment with other seasonings such as garlic powder, onion powder, smoked paprika, or even a pre-made burger seasoning blend.
Q: Can I make these kraut burgers ahead of time?
A: Yes, you can assemble the burgers ahead of time and store them in the refrigerator for up to 24 hours. Just be sure to keep them well-sealed to prevent the sauerkraut from drying out.
Q: What’s the best way to drain the sauerkraut?
A: Place the sauerkraut in a fine-mesh sieve or colander and press down on it with a spoon to remove excess liquid. You can also wrap it in a clean kitchen towel and squeeze out the moisture.
Q: How do I prevent the burgers from sticking to the grill?
A: Make sure your grill is clean and well-oiled before placing the burgers on it. You can also brush the burgers with a little oil to prevent sticking.
Q: Can I bake these kraut burgers instead of grilling them?
A: Yes, you can bake them in a preheated oven at 375°F (190°C) for about 20-25 minutes, or until cooked through.
Final Thoughts
These Platte County Fair Kraut Burgers are more than just a recipe; they’re a taste of childhood, a reminder of simpler times, and a celebration of good food shared with loved ones. I encourage you to give this recipe a try and experience the joy of biting into a juicy, flavorful kraut burger. Don’t be afraid to experiment with different toppings and seasonings to create your own unique version. And most importantly, share your creations with friends and family – because food is always better when shared. Enjoy!