Sauerbraten Hamburgers Recipes

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 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.

GERMAN SAUERBRATEN

Steps:

• In a small bowl, combine salt and ginger; rub over roast. Place in a deep glass bowl. In a large bowl, combine the water, vinegar and sugar. Pour half of marinade into a large saucepan; add half of the onions, pickling spices, peppercorns, cloves and bay leaves. Bring to a boil. Pour over roast; turn to coat. Cover and refrigerate for 2 days, turning twice a day., To the remaining marinade, add the remaining onions, pickling spices, peppercorns, cloves and bay leaves. Cover and refrigerate., Drain and discard marinade from roast; pat roast dry. In a Dutch oven over medium-high heat, brown roast in oil on all sides. Pour 1 cup of reserved marinade with all of the onions and seasonings over roast (cover and refrigerate remaining marinade). Bring to a boil. Reduce heat; cover and simmer for 3 hours or until meat is tender., Strain cooking juices, discarding onions and seasonings. Add enough reserved marinade to the cooking juices to measure 3 cups. Pour into a large saucepan; bring to a boil. Add gingersnaps; reduce heat and simmer until gravy is thickened. Slice roast and serve with gravy.

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.

WEEKNIGHT SAUERBRATEN MEATBALLS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and place a baking rack on top. Spray the rack with cooking spray.
• Combine ground beef, onion, gingersnap crumbs, water, salt, and pepper in a medium bowl. Shape into 24 meatballs using a tablespoon-sized cookie scoop. Place the meatballs on the prepared baking rack.
• Bake in the preheated oven until a meat thermometer inserted into the center of a meatball reads 160 degrees F (71 degrees C), 18 to 20 minutes.
• While the meatballs are baking, whisk beef broth, 1/2 cup plus 2 tablespoons gingersnap crumbs, vinegar, and sugar together in a medium saucepan. Cook over medium heat, stirring occasionally, until gravy thickens, 5 to 10 minutes. Add more gingersnap crumbs for a thicker gravy, or some water for a thinner consistency.
• Stir cooked meatballs and raisins into the gravy. Cover and simmer until flavors combine, about 10 minutes.

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.