Beef Burger with Sauerkraut, Pickled Cukes & Spicy Tomato Chutney
Give your burger a nutritional boost by topping with fermented foods like sauerkraut and pickled cucumbers. Fermented foods contain a type of friendly bacteria called lactobacilli, which aid in digestion and promote healthy gut flora.
Prepare pickled cucumbers: Peel and thinly slice or chop cucumbers then place in a large container with finely chopped fresh dill. Add raw apple cider vinegar, sea salt and liquid stevia; seal lid and shake well to combine. Place in the fridge for 2 hours before serving.
Prepare spicy tomato chutney: In a small saucepan, combine heirloom tomatoes, red onion, unsweetened raisins, raw apple cider vinegar, 1/4 tsp salt and 1/8 tsp each ground cinnamon, allspice, red pepper flakes and ground black pepper; mix well to combine.
Heat on medium-low and cook, stirring frequently, until thick, about 20 minutes. Place in the fridge until ready to serve.
Prepare burgers: In a large bowl, combine ground beef, Worcestershire sauce, Dijon mustard, ½ tsp finely chopped fresh oregano, salt and pepper, to taste. Form into 4 patties.
Heat a grill to medium-high and lightly oil grate. Grill burgers for about 8 minutes, turning halfway, until cooked through. Place burgers on whole-grain buns with sauerkraut, spicy tomato chutney and pickled cucumbers, dividing evenly.
We’ve spiked these beef burgers with grated beet and carrot to add a hint of sweetness and a healthy dose of fiber. Any whole-grain bun or lettuce wrap works well with this burger – then add your favorite toppings such as tomatoes, onion and lettuce.
Chef Jo's transformed food truck burger is based on a classic from Grill 'Em All, winners of Food Network's The Great Food Truck Race. The truck is the heavy metal brainchild of two longtime buddies who use fresh, local ingredients for their German-inspired beef burger.