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Tangy Barbecue Burgers

 Tangy Barbecue Burgers
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
4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
Nutritional Facts: 1 serving (1 each) equals 460 calories, 18 g fat (6 g saturated fat), 128 mg cholesterol, 1,298 mg sodium, 45 g carbohydrate, 3 g fiber, 29 g protein.

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Tangy Barbecue Burgers (continued)

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.