These tasty German-style burger patties are made with fresh rye bread crumbs, beer, mustard and caraway seed, topped with a slice of Swiss and served on toasted rye bread.
1 pound 85% lean ground beef
1 cup torn fresh rye bread crumbs
1/4 cup beer
3 tablespoons finely chopped onion
1 tablespoon German-style mustard
3/4 teaspoon salt
1/2 teaspoon caraway seeds
1/4 teaspoon ground black pepper
4 (1-ounce) slices Wisconsin Swiss cheese
8 rye bread slices, toasted
- Combine beef, crumbs, beer, onion, mustard and seasonings; mix well. Shape into four 5-inch oval patties. Cook as directed below.
- For Indoors: Place patties on greased rack of broiler pan. Broil both sides to desired doneness. Top each with cheese; continue broiling until cheese is melted.
- For Outdoors: Place patties on greased grill over medium coals (coals will be glowing). Grill, uncovered, 5 minutes on each side to desired doneness. Top each with cheese; continue grilling until cheese is melted.
- For Microwave: Place patties on microwaveable dish; cover loosely. Microwave on High for 5 minutes, rotating dish 1/2 turn after half of cooking time. Top each with cheese; microwave uncovered 1 to 2 minutes or until cheese is melted. Let stand 2 minutes.
- Place each patty on bread slice spread with additional mustard; top with second bread slice.
Makes 4 servings.
Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.