Tangy Barbecue Burgers Recipe

Tangy Barbecue Burgers Recipe
Tangy Barbecue Burgers Recipe photo by Taste of Home
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Tangy Barbecue Burgers Recipe

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For a deliciously different burger, try these unique burgers. The sauerkraut and berry sauce adds so much flavor to a wonderful burger.—The Fremont Company
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 cup sauerkraut, rinsed and well drained
  • 1/3 cup whole-berry cranberry sauce
  • 1/4 cup barbecue sauce
  • 2 tablespoons brown sugar
  • 1 egg
  • 1/4 cup water
  • 1 envelope onion soup mix
  • 1 pound ground beef
  • 4 hamburger buns, split and toasted

Directions

In a large saucepan, combine the sauerkraut, cranberry sauce, barbecue sauce and brown sugar. Simmer for 15 minutes, stirring occasionally.
Meanwhile, beat egg; add water and soup mix. Let stand for 5 minutes. Crumble beef over mixture and mix just until combined. Form into four patties.
Grill, uncovered, over medium-hot heat for 5-6 minutes or until meat is no longer pink. Serve on buns with the warm sauce. Yield: 4 servings.
Originally published as Tangy Barbecue Burgers in Country Woman September/October 1997, p40

Nutritional Facts

1 each: 460 calories, 18g fat (6g saturated fat), 128mg cholesterol, 1298mg sodium, 45g carbohydrate (18g sugars, 3g fiber), 29g protein.

  • 1 cup sauerkraut, rinsed and well drained
  • 1/3 cup whole-berry cranberry sauce
  • 1/4 cup barbecue sauce
  • 2 tablespoons brown sugar
  • 1 egg
  • 1/4 cup water
  • 1 envelope onion soup mix
  • 1 pound ground beef
  • 4 hamburger buns, split and toasted
  1. In a large saucepan, combine the sauerkraut, cranberry sauce, barbecue sauce and brown sugar. Simmer for 15 minutes, stirring occasionally.
  2. Meanwhile, beat egg; add water and soup mix. Let stand for 5 minutes. Crumble beef over mixture and mix just until combined. Form into four patties.
  3. Grill, uncovered, over medium-hot heat for 5-6 minutes or until meat is no longer pink. Serve on buns with the warm sauce. Yield: 4 servings.
Originally published as Tangy Barbecue Burgers in Country Woman September/October 1997, p40

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