The Ultimate Swiss Cheese Krautburgers: Your New Favorite Stuffed Burger Recipe for Grilling Season
What? You’ve never heard of a Krautburger? Do you think I am making stuff up? While the term “krautburger” might not be universally recognized, let me assure you, these culinary delights are very much a real thing! If you, like us, have an undeniable love for the tangy, robust flavor of sauerkraut, then you absolutely *must* try these incredible stuffed burgers. They’re a game-changer for any grilling enthusiast.
These Swiss Cheese Krautburgers are, in a single word, epic. Imagine big, thick, juicy beef patties generously stuffed with pockets of luscious, melty Swiss cheese, perfectly seasoned with aromatic spices, and, of course, featuring the very best sauerkraut on the planet: Frank’s Kraut! Each burger is expertly grilled to smoky perfection and served on a warmly buttered, lightly toasted sesame seed bun, creating an irresistible symphony of flavors and textures.
With grilling season in full swing, there’s no better time to elevate your backyard barbecue. It’s high time these sensational kraut burgers make their debut on your grill!
This post is proudly sponsored by Frank’s Kraut, but my genuine, lifelong passion for their sauerkraut and all the delicious opinions shared in this post are entirely my own.
Unforgettable Grilled Sauerkraut Burgers
Crafting these magnificent burgers may require a little extra effort and time in the kitchen, but I promise you, the reward is 100% worth every moment! The anticipation builds as you prepare them, and when you finally sink your teeth into these colossal, flavor-packed hamburgers, I am absolutely certain you will wholeheartedly agree. The rich, savory beef, the creamy melted Swiss, and the distinctive tang of sauerkraut create a flavor profile that’s truly unmatched.
Indeed, this isn’t my first rodeo when it comes to sharing recipes featuring burgers made with and served alongside sauerkraut. In the past, you might have discovered the savory delight of this Reuben Burger, savored the kick of my Spicy Bacon Kraut Burgers with Jalapeño, and enjoyed these fantastic Brat Burgers. All of these are truly amazing choices, offering unique twists on classic comfort food. In my humble opinion, the best course of action is simply to grab a generous 2-pound poly bag of Frank’s Kraut and embark on a delicious journey to try them all!
Exploring the “Krautburger” Concept
Now, I understand that what some might call a krautburger can vary widely depending on their regional background. For many, a traditional krautburger is baked inside a delicious bread dough, much like my Runzas or Bierocks. However, those baked versions often call for fresh cabbage rather than fermented sauerkraut. Here, we’re taking the concept to the grill! So, if you’re a purist and concerned about precise terminology, feel free to affectionately call these “Kraut Burgers” to differentiate them from the baked, bread-encased varieties you might have grown up with. Regardless of the name, the essence of sauerkraut-infused goodness remains at its core.
Ingredients and Step-by-Step Guide to Crafting Swiss Cheese Krautburgers
Despite their impressive appearance and flavor, these stuffed krautburgers require surprisingly few ingredients, and nothing overly exotic or difficult to find. The magic lies in the simple combination of quality components and the clever technique of stuffing. These detailed, step-by-step instructions are designed to ensure your burgers turn out perfectly, bursting with flavor, every single time you make them!
(For precise measurements and a complete, printable recipe card, please scroll to the bottom of the page.)
First, we will prepare our flavorful ground beef mixture. This initial blend forms the foundation of our burgers, ensuring a juicy and well-seasoned base. For this crucial first step, you will combine the following ingredients together in a large mixing bowl, gently incorporating them with your hands until just combined:
- Lean ground beef: Provides a rich, savory base for our burger.
- Egg: Acts as a binder, helping the patty hold its shape.
- Bread crumbs: Adds moisture and helps lighten the texture of the burger.
- Onion powder: Infuses a subtle, aromatic onion flavor throughout the meat.
- Salt & pepper: Essential seasonings to enhance all the other flavors.
Now, carefully divide the seasoned meat mixture into three equal portions. This precise division is key to creating our stuffed burger structure. Set two of these portions aside for later use as the outer layers of your patties. The third portion will become the flavorful core.
To the single remaining portion of ground beef, add the following ingredients. This mixture will become the tantalizing, cheesy, and tangy core of your Swiss Cheese Krautburgers:
- Swiss cheese: Grated for optimal melting and distribution within the filling.
- Frank’s Kraut: Drained well to prevent excess moisture, providing that signature zesty flavor.
- Caraway seeds: A classic pairing with sauerkraut, adding a warm, slightly peppery aroma.
Thoroughly combine these ingredients within that portion of ground beef. Once well-mixed, gently form this mixture into four equal-sized meatballs. These will be the delicious, flavorful center of each stuffed burger.
Next, take the two portions of ground beef you set aside earlier and divide each of them in half, resulting in four smaller, equal balls. For easy handling and consistent thickness, place each of these smaller balls between two sheets of parchment paper. Using a flat surface, such as a cutting board or even the bottom of a plate, press down firmly to form a thin, large patty. This thinness is crucial for properly enclosing the filling. Now, carefully place one of the kraut and cheese-filled meatballs directly in the center of each thin beef patty.
Now, it’s time to transform these components into magnificent stuffed burgers! Carefully wrap the thin beef patty around the kraut and cheese meatball, ensuring the filling is completely enclosed. Gently press and shape the wrapped patty into a big, thick, round hamburger. The key here is to meticulously smooth and pinch together any holes or open seams around the edges. This careful sealing is vital to prevent that wonderful, melty Swiss cheese and tangy sauerkraut from oozing out onto your grill during cooking. These aren’t flimsy burgers, friends – they are robust, impressive, and ready for the grill!
Now, the moment of truth: it’s time for the grill! To ensure a perfectly cooked burger with a beautiful sear, preheat your grill to a consistent 350 degrees F (approximately 175 degrees C). Achieving the right temperature before placing the burgers is crucial for that ideal crust.
Carefully place the prepared burgers onto the preheated grill grates. Grill them undisturbed for 5 minutes to develop a good sear. Then, using a wide spatula and extreme gentleness, carefully flip them over and continue grilling for another 5 minutes. It’s absolutely essential to be super cautious not to poke holes in the patties with your spatula or tongs. Preserving the integrity of the outer meat layer is paramount; you want all that delicious, melted cheese and sauerkraut filling to stay perfectly tucked inside the burger. Continue grilling until the internal temperature reaches 160 degrees F (71 degrees C), which is the safe internal temperature for ground beef burgers. If it hasn’t quite reached that temperature after the initial 10 minutes, grill for another minute or two and recheck, ensuring they are cooked through but still wonderfully juicy.
For the ultimate burger experience, don’t neglect your buns! Lightly butter the insides of your hamburger buns. Then, toast them on the grill alongside your burgers for a few moments, or use a skillet, until they are golden brown and slightly crispy. This small step adds an incredible textural contrast and rich flavor that elevates the entire burger.
Once your glorious Krautburger is perfectly cooked, place it on the beautifully toasted bun. At this point, you could certainly enjoy the burger just as it is, allowing the internal flavors to shine. Or…
…you can do what I absolutely recommend: pile on some more fresh Frank’s Kraut! This extra layer of crisp, tangy sauerkraut provides an additional burst of flavor and texture that truly complements the rich, savory burger. Don’t be shy – more kraut means more flavor!
Finally, customize your masterpiece! Add your favorite burger condiments – perhaps a dollop of spicy mustard, a swirl of special sauce, or some crisp pickles – and prepare to enjoy an unparalleled burger experience. Dive in and savor every bite!
Love it? Pin it!
Don’t let this mouthwatering recipe get lost in the shuffle! Make sure you remember where you discovered this delicious Swiss Cheese Krautburger Recipe. Pin it to your favorite Pinterest board before you go, so you can easily find it for your next grilling adventure or whenever a craving for an epic stuffed burger strikes!
The Ingenious Anatomy of a Swiss Cheese Krautburger
So, is this considered a “stuffed burger”? Absolutely! However, it’s crucial to understand that our Krautburger employs a unique and superior stuffing method, distinguishing it from a traditional Jucy Lucy Burger. A Jucy Lucy typically features one large, central pocket of cheese, which, while delicious, can sometimes lead to an uneven distribution of filling or cheese leakage if not perfectly sealed.
Our innovative approach involves forming a dedicated meatball of Swiss cheese and sauerkraut and then meticulously wrapping it within the seasoned beef patty. This technique offers several key advantages. Firstly, it effectively protects the precious cheese and kraut filling from escaping and oozing out onto your grill grates, ensuring every bit of flavor remains locked inside the burger where it belongs. Secondly, by enclosing the filling this way, you create delightful, tiny pockets of perfectly melted cheese and tangy kraut distributed throughout the interior of the burger. This ensures a balanced burst of flavor in every bite, without any part of the filling burning or becoming crusty on the exterior. It’s a carefully engineered construction designed for maximum flavor and enjoyment.
FRANK’S KRAUT – Creating America’s Best Tasting Sauerkraut Since 1905
For over a century, Frank’s Kraut has been synonymous with quality and tradition. Their commitment to crafting America’s best-tasting sauerkraut is rooted in a time-honored process. As they eloquently put it: “The making of sauerkraut is a time-honored tradition that has been passed down among families for generations. While there are many varieties and types of sauerkraut the basic preparation method is as follows: take cleaned and shredded white cabbage and place it into a sealable container, add salt and apply a lid to induce pressure. The salt drains the water out of the cabbage and allows the cabbage to ferment in its own juice. A week or two later you will have fresh, delicious sauerkraut.” This commitment to authentic, natural fermentation is what gives Frank’s Kraut its consistently crisp texture and vibrant, tangy flavor, making it the perfect ingredient for our Krautburgers and countless other dishes. You can delve deeper into their fascinating history and the art of sauerkraut making by reading their insightful – The Story of Sauerkraut eBook.
The Impressive Nutritional Value of Sauerkraut
Beyond its incredible flavor, sauerkraut is celebrated as a genuine superfood, packed with an array of essential nutrients that contribute significantly to a healthy diet. It contains remarkably high levels of dietary fiber, crucial for digestive health, along with substantial amounts of vitamin A, vital for vision and immune function, vitamin C, a powerful antioxidant, vitamin K, important for blood clotting and bone health, and various B vitamins, which play key roles in energy metabolism. Furthermore, sauerkraut is an excellent source of important minerals such as copper, sodium, magnesium, iron, manganese, and calcium. It also provides a moderate amount of protein, making it a surprisingly complete addition to your meals.
But the benefits don’t stop there! If this impressive profile of vitamins and minerals wasn’t enough to convince you of sauerkraut’s “superfood” status, consider its amazing anti-inflammatory properties. The phytonutrient antioxidants abundant in sauerkraut can actively help reduce pain and discomfort associated with inflammation in joints, muscles, and other areas, even offering relief for sinus issues. This natural anti-inflammatory power makes it an excellent choice for overall wellness. Plus, a single serving of sauerkraut provides an incredible 35% of your daily recommended intake of Vitamin C. This vital vitamin not only stimulates the production of white blood cells, bolstering your immune system, but also assists in cellular regeneration and repair, proving once again why sauerkraut is one of the most important elements you can add to your diet for robust health. Awesome, right?
Hungry for even more sauerkraut wisdom? Be sure to check out my comprehensive Ultimate Guide to Sauerkraut – it’s your go-to resource for everything you need to know about its nutrition, fascinating origin, and, of course, a plethora of delicious recipes!
Stay connected with Frank’s Kraut on their social media channels to discover delicious new recipes and inspiration all year long. Follow them on Facebook, Twitter, Pinterest and Instagram for all things sauerkraut!
LIKE THIS RECIPE?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and
leave a comment below the recipe!
Print Recipe
Swiss Cheese Krautburgers
Ingredients
- 1 1/2 pounds ground beef
- 1 egg
- 1/2 cup Frank’s Kraut
- 1/2 cup bread crumbs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon onion powder
- 1/2 teaspoon caraway seed
- 1/2 cup Swiss cheese grated
Instructions
-
Make the ground beef mixture by combining these ingredients together in a bowl with your hands: lean ground beef, egg, bread crumbs, onion powder, salt & pepper. Form into one big ball, then divide that ball into 3 equal portions.
-
Set two of those portions aside.
-
To the one portion left ad the following: Swiss cheese, Frank’s Kraut and caraway seeds. Combine the ingredients and then form into 4 meatballs.
-
Divide each of the two remaining ground beef mixture balls in half, making 4 balls total. Place each one between parchment paper and press down into a thin large patty. (I used a cutting board)
-
Place one of the kraut and cheese-filled meatballs in the middle of the patty. Carefully wrap the patty around the meatball, then gently press into a big thick hamburger patty. Make sure you smooth and pinch together any holes or open seams so the cheese stays inside.
-
To grill: Preheat your grill to 350 degrees F. Place the burgers on the grill carefully. Grill them for 5 minutes and then gently flip them over and grill them for 5 minutes more. Be super careful not to poke holes in them when you handle them with the spatula, you want the cheese to stay inside.
-
Grill them until the internal temperature is 160 degrees. This is a safe internal temperature for a burger. If it’s not quite there, grill for another minute and check them again.
-
Butter the insides of your hamburger buns and toast them on the grill or in a skillet. Place burgers on buns, top with your favorite burger toppings and enjoy!
Notes
Nutrition