Prep 15 mins
Cook 20 mins
Platte County in Missouri, USA is known for it's kraut burgers. Time and convenience have changed the way they serve them, but this is the old-fashioned way that everyone remembers from their childhood. With the exception of the seasoning, which is my touch. Even non-kraut lovers like these.
- 1 lb ground chuck
- 1 cup sauerkraut, drained
- 3 hamburger buns
- McCormick's Montreal Brand steak seasoning
- Divide chuck into thirds.
- Then divide each third into half, and flatten them out into 6 patties.
- Place 1/3 cup sauerkraut on each of 3 patties.
- Top with the other 3 patties, being sure to seal well around the edges.
- Sprinkle with steak seasoning.
- Grill until done.
- Place each burger on a bun and top with mustard or your favorite topping.
Very Tasty Burger, I had it with Napa Valleyt coarse mustard with thick slice of sweet raw onion, slice of beefsteak tomatoe, Baking stone Fies on the side (No oil for cooking the fries) . — Update Made this again and it was wonderful - Platte county Fair knows what Burgers are all about. Even people that don't like Kraut will LOVE this burger Thanks again Mystery Girl
Hey!! I'm a regular Platte County Fair goer!!! It's that time again!! I was just thinking about the fairs kraut burgers yesterday-never dawned on me to recreate them myself!! If they taste anything like the real thing-they are definately 5 stars!!!
Hey Mysterygirl, this was a nice different idea, it tasted wonderful!! but had trouble keeping the patties together. Put them on a seseme seed kaiser bun with dejong mustard, slices of walla walla onions, and sharp cheddar cheese, didn't have any steak seasoning, so I used a sprinkle of "Big Dave's Garlic Blaster". (a local thing made in Kelowna). really like the idea of the saurkraut inside the patty, just have to figure out how to keep it there! Thanks for sharing, will do them again.