The Wurst Reuben Burgers

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Rachael Ray
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 tablespoons butter

1 large onion, quartered lengthwise, then thinly sliced

A splash of water

2 tablespoons spicy mustard

1 pound sack sauerkraut, rinsed and drained

3/4 cup sour cream

1/4 cup ketchup

1/4 cup pickle relish

1 1/2 pounds ground pork or ground pork and veal, combined

1 teaspoon dried marjoram

1 teaspoon ground ginger

1/2 teaspoon freshly grated nutmeg

1 teaspoon celery seeds

1/2 teaspoon ground cardamom

1/4 cup flat leaf parsley, finely chopped

2 tablespoons cider or white wine vinegar

Kosher salt and freshly ground black pepper

1 tablespoon extra virgin olive oil (EVOO)

4 deli slices Emmentaler Swiss cheese, folded to fit burgers

4 seeded or plain hamburger buns, split

4 leaves red leaf or red romaine lettuce

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