A delightful twist on classic burgers, featuring a tangy sauerkraut filling and a flavorful seasoning.
Divide the ground beef into six equal portions.
Using slightly wet hands can make it easier to handle the beef without it sticking.
Flatten each portion into a thin patty.
Ensure the patties are evenly thin to cook uniformly.
Place a portion of sauerkraut on three of the patties.
Keep the sauerkraut centered to make sealing easier.
Cover each sauerkraut-topped patty with another patty and seal the edges well.
Pinch the edges firmly to avoid any filling leakage during cooking.
Sprinkle steak seasoning on both sides of the patties.
Pat the seasoning gently to help it adhere to the meat.
Grill the patties over medium heat until fully cooked, about 5-6 minutes per side.
Avoid pressing the patties while grilling to retain their juices.
Place each cooked patty on a burger bun and add mustard or your favorite toppings.
Toast the buns lightly for added texture and flavor.
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