Crispy ham, melty cheese, tangy kraut-yes, it works.
This burger turned out a little different from the usual.
It all started when we suddenly realized we were hungryâbut in this summer heat, we didnât feel like anything sweet. We wanted something salty, filling, and satisfying⊠but not too heavy.
I opened the fridge and spotted a jar of sauerkraut. Then I checked the freezerâthere was some ground pork.
Yeah, I know: âBut burgers are supposed to be made with beef!â
Well, we didnât have any at home, and we happen to love sauerkrautâand burgers. So after a quick little family chat, we thought: why not? Letâs give it a try.
It was already late in the evening, so we didnât feel like firing up the grill. But since this clearly wasnât going to be a traditional burger, I figuredâletâs go all in and brush the patty with BBQ sauce.
We gathered what we had, and I got to work on creating our very first whatever-we-had-in-the-fridge-style burger.
As the patties sizzled in the pan, I already had a feeling this was going to turn out really good.
I brushed them with melted butter, then with BBQ sauceâwe already love using it with roasts, so why not burgers too? The smell, the look⊠everything just worked. I couldnât wait to dig in.
At first, my partner wasnât so sureââBurgers should be beef, right?â But the smell started filling the kitchen, and soon he kept popping in more and more often, asking if it was done yet.
And of course, it didnât take long. Burgers are quick to make, and I was honestly just as excited to see what heâd think.
When they were ready, I shouted, âFoodâs up!â and everyone came running.
First impressions? âWow⊠it looks like a real burger!â
And the taste?
âDelicious!â â I couldnât stop smiling.
I took a bite myself and just thought: mhhh⊠this is really, really good.
And yeah... I mean...it couldâve just been some quick pasta or a meh sandwich.
But nope. Everyone got something new.
And it worked. Like, really worked. First try. I was surprised too.
Now itâs part of our regular menuâand honestly, we can say this is our burger now.
Better than anything you can buy. đ
Are you hungry? Letâs dive into the extras. đđ
đ Ingredients
- 250g ground pork (about 12% fat)
- Salt, to taste (added during cooking)
- Freshly ground black pepper, to taste
- Garlic powder, to taste
- 30g melted butter (for brushing the patties)
- 1 tsp melted butter (for toasting the buns)
- 30g BBQ sauce (approx. for both patties)
- 6 slices processed cheese (e.g., cheddar, 3 per burger)
- 4 slices of ham (2 per burger)
- 2 burger buns (any kind you love â go wild)
- 1 tomato, sliced
- 1 red onion, thinly sliced (or yellow onion)
- 2 lettuce leaves
- Mayonnaise, to taste
- 60g sauerkraut, lightly squeezed
đ„ Instructions
1. Prep first, thank yourself later.
Before you touch the meat, prep everything else. Slice the tomato and onion, rinse and dry the lettuce leaves, and cut your buns in half. Have all your toppings ready, so once the patties are done, you can just build and devour.
2. Mix the meat.
In a bowl, season the ground pork with garlic powder and black pepper. (Salt comes later while cooking.)
Shape into two even patties. I used a tiny bit of olive oil on my hands to help smooth them outâand hey, bonus fat = bonus flavor.
Let the patties rest in the fridge while you work on the rest.
3. Toast the buns with cheese.
In a pan, melt a small knob of butter and toast the buns cut-side down until golden. Flip them over, place one slice of cheese on each half, lower the heat or turn it off completely, and cover the pan with a lid. The steam will gently melt the cheese onto the buns. Set aside when done.
4. Sear the ham.
Use 2 slices of ham per burger. I didnât need any extra fat in the pan, but if your ham is dry, go ahead and add a little butter or oil. Fry until it gets a bit golden and set aside.
5. Cook the patties.
In a clean pan over medium heat, add the patties. Now sprinkle on some salt.
Let them sear for a minute or so, then brush the tops and sides with melted butter.
Follow up with a layer of BBQ sauce and let it caramelize slightlyâabout 4â5 minutes per side. Once you flip, salt the second side too, and repeat the butter + BBQ brushing.
In the last 20â30 seconds of cooking, place a slice of cheese on each patty, turn off the heat, and cover with a lid to melt that cheesy goodness.
6. Build your burger.
Start with the bottom bun: spread a layer of mayo, then add lettuce and a few slices of red onion.
Place the hot, cheesy pork patty on top, followed by a generous spoonful of sauerkraut (rinse and squeeze it first if it's too sour or wet).
Next up: 2 slices of seared ham, a little more mayo if youâd like, then fresh tomato slices, and finally the top bun.
đœïž What to Serve With This Hamburger
đ„ French fries
đ„ Fresh green salad
đ§ Garlic mayo or smoky ketchup
ïżœïżœ Cold drink of your choice
đ§ Pro Tips & Variations
đ· No pork? Try ground turkey or beef
đ§ Switch the cheese â gouda, smoked cheese, or even mozzarella for a melty twist.
đ„Ź Add pickles if you want even more crunch and tang.
đ¶ïž Add a few jalapeño slices for heat
đ§ Use caramelized onions instead of raw for a sweeter, softer bite.
â Poll: What would you add to this burger?
đ§ Caramelized onions
đ„ Crispy bacon (no rules!)
đ¶ïž Extra jalapeños
đ„ Dill pickles for crunch
đŹ Let us know in the comments!
đ„ Final Thoughts
I never thought kraut and ham and pork would make my favorite burger comboâbut here we are.
Sometimes the best recipes come from what you already have at home.
Try it onceâyou might never go back to plain beef again.
đ„ Check out how I made it here đ
