Ingredients
Kwik Kraut
- 1 clove garlic minced
- 1 tablespoon olive oil
- 1 tablespoon salt
- cup apple cider vinegar
- cup apple juice
- Sugar to taste
- ¼ cup water
- ½ head of green cabbage, cored and thinly sliced
- ½ sweet onion, thinly sliced
- 1 uncooked corned beef brisket (preferably the point cut*), approximately 3 pounds and triple ground
- 16 slices rye bread
- 8 slices Swiss cheese
- Course ground mustard
- Kwik Kraut (recipe below)
Instructions
- Form ground corned beef into eight even sized patties. Heat grill to high and cook burgers for approximately 5 minutes per side until medium (160 degrees internal temperature). Meanwhile, place bread slices on the grill, turning occasionally until lightly toasted, 2-3 minutes per side, and remove. Top each burger with kwik kraut and a slice of Swiss, cover grill and cook an additional 1-2 minutes until cheese has begun to melt. Spread mustard on each slice of rye according to personal preference, sandwich burger between two slices and serve.
- * Available in many grocers’ meat department labeled as “point cut” or “thick cut”
Kwik Kraut
- Kwik Kraut Instruction:
- Heat a sauté pan over medium-high heat. Add olive oil, garlic and onions and sauté until soft. Add cabbage and stir to combine. Pour in apple juice, water and vinegar and reduce heat to medium. Cook mixture, stirring occasionally for approximately 10-15 minutes until cabbage has become tender and most of the liquid has evaporated. Drain sauerkraut in a colander, squeezing out any excess moisture and add sugar to taste if too bitter. Refrigerate sauerkraut until ready to use.
- Recipe by Clint Cantwell
Credit
- Kingsford
