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German-American Fusion Burger inspired by Jacob Wirth Restaurant
Inspired by Jacob Wirth Restaurant

German-American Fusion Burger

Main Course
This innovative burger combines classic American grilling techniques with traditional German flavors. The juicy Angus beef patty provides a hearty base, while the addition of sauerkraut and red cabbage brings distinctive German tanginess. The creamy Swiss cheese melts beautifully, binding the elements together in this satisfying handheld fusion main course.
Prep Time 20 mins
Cook Time 15 mins
Inactive Time 30 mins
Total Time 65 mins
Servings 4

Ingredients

  • 1 1/2 lbs Ground Angus beef (80/20 fat content)
  • 1 cup Sauerkraut (Drained and rinsed)
  • 1 cup Red cabbage (Braised (see instructions))
  • 4 slices Swiss cheese
  • 1/2 small Red onion (Thinly sliced)
  • 4 whole Pretzel buns
  • 1/4 cup German mustard
  • 1 tsp Kosher salt
  • 1/2 tsp Black pepper
  • 1 tsp Caraway seeds (For burger mixture)
  • 3 cups Red cabbage (Thinly sliced)
  • 1 medium Apple (Grated)
  • 2 tbsp Apple cider vinegar
  • 1 tbsp Unsalted butter
  • 1 tbsp Brown sugar
  • 2 whole Cloves
  • 1 whole Bay leaf
  • 1/2 tsp Salt

Tools You'll Need

  • Cast iron skillet or grill
  • Saucepan with lid
  • Mixing bowl
  • Grater
  • Meat thermometer
  • Spatula

Chef's Tip

For the juiciest burgers, handle the meat minimally when forming patties and avoid pressing down on them while cooking. This prevents moisture loss and ensures a tender, flavorful result.

Instructions

  1. First, prepare the braised red cabbage: In a saucepan, melt butter over medium heat. Add sliced red cabbage, grated apple, apple cider vinegar, brown sugar, cloves, bay leaf, and salt. Cover and simmer for 25-30 minutes until tender, stirring occasionally. Remove cloves and bay leaf. Set aside 1 cup for burgers and reserve the rest.
  2. For the burger patties: In a large bowl, gently combine ground beef, caraway seeds, kosher salt, and black pepper. Mix lightly with your fingertips until just combined. Don't overmix.
  3. Divide the meat into 4 equal portions and form into patties about 1/2-inch wider than your buns (they'll shrink when cooking). Press a slight dimple in the center of each patty with your thumb.
  4. Let patties rest at room temperature for 15-20 minutes before cooking.
  5. Heat a cast-iron skillet or grill to medium-high heat. Cook the patties for about 4-5 minutes on the first side.
  6. Flip and top each patty with a slice of Swiss cheese. Cook for another 3-4 minutes for medium doneness (internal temperature of 145°F).
  7. While burgers cook, toast the pretzel buns until lightly browned.
  8. Spread German mustard on the bottom halves of the buns.
  9. Place the cheese-topped patties on the bun bottoms, then layer with sauerkraut, braised red cabbage, and red onion slices.
  10. Top with upper bun halves and serve immediately.

Plating

Serve each burger on a warm plate with a small side dish of extra braised red cabbage. Add a wooden pick through the center to hold everything together. Garnish the plate with a small cornichon pickle or German pickle spear on the side.

Storage & Reheating

The cooked patties can be refrigerated for up to 2 days. Reheat in a 350°F oven until warmed through. The braised red cabbage will keep for up to 5 days refrigerated and actually improves in flavor over time. The assembled burgers are best enjoyed immediately after preparation.

About This Recipe

This fusion burger draws from Jacob Wirth's German-American heritage, combining the classic American hamburger with traditional German toppings and flavors. The pretzel bun represents German bread-making tradition, while the sauerkraut and braised red cabbage add authentic German flavors. The caraway-seasoned Angus patty creates a unique blended experience that honors both culinary traditions in a satisfying, approachable format.

How did it turn out?

We'd love to hear about your experience making this recipe!