Sauerbraten Burgers Recipes

SAUERBRATEN BURGERS

Steps:

• 1. These are the ingredients needed to make this tasty recipe. This picture is compliments of our Just a Pinch Member Wiley P. Thanks again Wiley.
• 2. Reserve 2 tablespoons of crushed gingersnaps. Combine remaining crushed gingersnaps, 2 tablespoons tomato sauce, onions, raisins & salt. Add meat; mix well. Shape into 4 1/2 inch thick patties.
• 3. Brown in skillet: Drain off fat. Combine remaining tomato sauce, sugar, vinegar, water, mustard, and pepper. Pour over burgers. Cover and simmer for 10 to 15 minutes, spooning sauce over meat. Remove burgers. Stir in reserved 2 tablespoons gingersnaps into sauce in skillet. Cook & stir until bubbly. Return burgers to skillet. Heat through. Serve with noodles, rice or potatoes.
• 4. This recipe is so good that I always double the recipe when ever I make it, and there are never any left overs. Also note I also plump my raisins in microwave for about 5 minutes, by covering them with water and heating in microwave for 5 minutes, then let them sit, and drain the water off,and then add them to the meat mixture. This adds extra moisture & slight sweet flavor to the patties. Picture is compliments of Wiley P.

SAUERBRATEN RECIPE

Steps:

• Combine all marinade ingredients, except the roast itself, in 2 to 3 quart saucepan. Bring to boil over high heat. Remove from heat and allow to cool to room temperature.Place the beef in a deep, non-reactive (glass or ceramic) bowl or pot just large enough to hold it. Pour marinade over beef. The marinade should be at least halfway up the sides of the roast. If necessary add more wine. Cover tightly with foil or plastic wrap and refrigerate for 2 to 3 days, turning the meat in the marinade at least twice each day.Remove meat from marinade and pat completely dry with paper towels. Strain the marinade through a fine sieve and reserve the liquid. Discard spices and onions.In heavy, 5-quart dutch oven, heat the butter until bubbling stops. Add the meat and brown on all sides, turning frequently, so that it browns evenly without burning. Transfer to platter and set aside.For roasting, add the onions, carrots, and celery to the same pan you cooked the meat in. Cook over moderate heat until soft and light brown (5 to 8 minutes). Sprinkle 2 Tablespoons of flour over the vegetables and cook, stirring constantly, 2 to 3 minutes longer or until the flour begins to color. Pour in 2 cups of the reserved marinade and ½ cup of water and bring to boil over high heat. Return the meat to the pot, cover tightly, and simmer over low heat for 2 hours, or until the meat shows no resistance when pierced with the tip of a sharp knife. Alternatively, bake in 350 degree oven for 2 hours.Transfer the roast to a heated platter and cover with foil to keep warm while sauce is made.Pour the liquid left in the pot into a large measuring cup and skim fat from surface. You will need at least 2 and ½ cups for the sauce. If additional liquid is needed, add some of the reserved marinade.Combine the liquid and the gingersnap crumbs in a saucepan and cook over moderate heat, stirring frequently for approx. 10 minutes, allowing the cookie crumbs to dissolve completely and thicken the sauce to the desired consistency. Depending upon the amount of liquid, you may need to add additional cookie crumbs.Strain the sauce through a fine sieve, pressing down hard with wooden spoon to force as much of the vegetables and crumbs through as possible. Return the sauce to the pan, adjust seasoning and allow to simmer over low heat until ready to serve.Slice the roast, pour some sauce over slices on platter and pass remaining sauce separately.

TRADITIONAL SAUERBRATEN

Steps:

• Place beef rump roast, onions, vinegar, water, 1 tablespoon salt, 1 tablespoon black pepper, sugar, cloves, and bay leaves in a large pot. Cover and refrigerate for 2 to 3 days, turning meat daily. Remove meat from marinade and pat dry with paper towels, reserving marinade.
• Season flour to taste with salt and black pepper in a large bowl. Sprinkle flour mixture over beef.
• Heat vegetable oil in a large Dutch oven or pot over medium heat; cook beef until brown on all sides, about 10 minutes. Pour reserved marinade over beef, cover, and reduce heat to medium-low. Simmer until beef is tender, 3 1/2 to 4 hours. Remove beef to a platter and slice.
• Strain solids from remaining liquid and continue cooking over medium heat. Add gingersnap cookies and simmer until gravy is thickened about 10 minutes. Serve gravy over sliced beef.

SAUERBRATEN

Steps:

• In a large saucepan over high heat combine the water, cider vinegar, red wine vinegar, onion, carrot, salt, pepper, bay leaves, cloves, juniper, and mustard seeds. Cover and bring this to a boil, then lower the heat and simmer for 10 minutes. Set aside to cool.
• Pat the bottom round dry and rub with vegetable oil and salt on all sides. Heat a large saute pan over high heat; add the meat and brown on all sides, approximately 2 to 3 minutes per side.
• When the marinade has cooled to a point where you can stick your finger in it and not be burned, place the meat in a non-reactive vessel and pour over the marinade. Place into the refrigerator for 3 days. If the meat is not completely submerged in the liquid, turn it over once a day.
• After 3 days of marinating, preheat the oven to 325 degrees F.
• Add the sugar to the meat and marinade, cover and place on the middle rack of the oven and cook until tender, approximately 4 hours.
• Remove the meat from the vessel and keep warm. Strain the liquid to remove the solids. Return the liquid to the pan and place over medium-high heat. Whisk in the gingersnaps and cook until thickened, stirring occasionally. Strain the sauce through a fine mesh sieve to remove any lumps. Add the raisins if desired. Slice the meat and serve with the sauce.

SAUERBRATEN PATTIES

Steps:

• In a large bowl, combine the eggs, 3/4 cup water, bread crumbs, onion, poultry seasoning, salt and pepper. Crumble beef over mixture; mix well. Shape into eight patties., In a large skillet, brown patties on both sides; drain. Add the broth, vinegar, brown sugar, cloves, bay leaf, gingersnaps and remaining water. Bring to a boil over medium heat. Reduce heat; cover and simmer for 1 hour or until meat is no longer pink. Discard cloves and bay leaf.

SAUERBRATEN I

Steps:

• In large saucepan over medium heat, combine cider vinegar, water, brown sugar, cloves, allspice, salt, pepper, peppercorns, bay leaf, onion, carrot and celery. Heat, stirring occasionally, until bubbles appear at edges, but do not boil.
• Poke deep holes in roast and place in non-metal bowl. Pour vinegar mixture over roast. Cover and refrigerate for five days, turning once daily.
• Remove roast from liquid; pat dry with paper towels. Remove bay leaf and peppercorns from liquid and discard. Strain liquid from vegetables, reserving both.
• Heat oil in Dutch oven over medium-high heat. Sear all sides of roast quickly, 1 to 2 minutes each side. Reduce heat to low, pour reserved vegetables and 1 cup of vinegar liquid into pan. Cover and simmer 1 1/2 hours, adding more vinegar liquid if necessary.
• Remove roast from pan, and let cool slightly. Slice roast and return slices to liquid in pan, cover and simmer 30 minutes more. Remove slices to serving platter. Stir sour cream into heated liquid and heat through, but do not allow to boil. Pour sauce over meat and serve immediately.

SAUERBRATEN BURGERS

Steps:

• Reserve 2 tbsp of the crushed gingersnaps.
• Combine remaining gingersnaps, 2 tbsp of the tomato sauce, onions, raisins, and salt.
• Add meat; mix well.
• Shaped into four 1.2 in thick patties.
• Brown in skillet; drain off fat.
• Combine remaining tomato sauce, sugar, vinegar, water, mustard and pepper.
• Pour over burgers.
• Cover; simmer for 10-15 minutes, spooning sauce over meat.
• Remove burgers.
• Stir the reserved 2 tbsp into sauce in skillet.
• Cook until bubbly.
• Return burgers to skillet; heat through.
• Serve with hot buttered noodles.

SAUERBRATEN HAMBURGERS

Steps:

• 1. Combine first 6 ingredients. Mix lightly and shape into 10 patties. Brown on both sides in a hot, greased skillet. Add 1-1 1/2 cups water and the remaining ingredients. Bring to a boil, cover and simmer for 1 hour. Garnish with gingersnaps crumbs.