Burgers With Bacon and Sauerkraut

Photo by Tom Schierlitz
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 404 calories
    • Calories 202 calories from fat
    • Fat 22 g
    • Sat Fat 8 g
    • Cholesterol 101 mg
    • Sodium 1,144 mg
    • Protein 33 g
    • Carbohydrate 16 g
    • Sugar 1 g
    • Fiber 3 g
    • Iron 4 mg
    • Calcium 45 mg


  1. Check 8 slices bacon
  2. Check 1 1/4pounds ground chuck (85 percent lean or less)
  3. Check kosher salt and black pepper
  4. Check canola oil, for the grill
  5. Check 4 large slices pumpernickel bread
  6. Check 1/4cup whole-grain mustard
  7. Check 1/2cup drained sauerkraut


  1. In a large skillet, over medium-high heat, cook the bacon until crisp, 6 to 8 minutes. Transfer to a paper towel-lined plate; let cool.
  2. Heat grill to medium-high. Form the beef into four ¾-inch-thick patties. Use your fingers to make a shallow well in the top of each patty. (This will prevent overplumping during cooking.) Season with a total of ½ teaspoon each salt and pepper.
  3. Oil the grill and cook the patties with the wells facing up for 4 to 5 minutes. Flip and cook until an instant-read thermometer inserted in the center registers 155° F for medium, 4 to 5 minutes more. Cut the bread in half crosswise and, dividing evenly, spread with the mustard. Form sandwiches with the bread, burgers, bacon, and sauerkraut.