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.
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.
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.
Spread mustard on bottom of rolls; top with burgers and evenly with Sauerkraut. Close sandwiches.
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.
Filed Under:Burgers, Sandwiches & Wraps