1 pound ground chuck (80% lean)
4 ounces pancetta or lean bacon, finely chopped
2 tsp whole grain mustard
1 tsp granulated onion
1/2 tsp granulated garlic
Freshly ground black pepper
1/2 cup mayonnaise
2 tblsp sour cream
1 1/2 tblsp ketchup
2 tsp prepared horseradish
1 tsp Worcestershire sauce
1 tsp minced fresh dill
1 garlic clove, minced or pushed through a press
1/4 tsp white vinegar
8 slices rye bread
2 tblsp unsalted butter, melted
8 slices Swiss cheese, each about 1 ounce
1 cup sauerkraut, drained
1. Mix the patty ingredients, including 1/2 tsp salt and 1/4 tsp pepper, and then gently form four patties of equal size, each about 1 inch thick. With your thumb or the back of a spoon, make a shallow indenetation about 1 inch wide in the center of the patties to prevent them from forming a dome as they cook. Refrigerate the patties until ready to grill.
2. Prepare the grill for direct cooking over medium-high heat (400 to 500F).
3. Combine the dressing ingredients, including 1/8 tsp salt.
4. Lighlty season the patties on both sides with salt and pepper, and then grill of direst medium-high heat, with the lid closed, until cooked to medium doneness (160F), 9 to 11 minutes, turning once.
5. Brush one side of each bread slice with the melted butter, and place them on a work surface, buttered side down. Spread the unbuttered side of the bread slice(dressing side up), one slice of cheese, a patty, another slice of cheese, sauerkraut, and a second bread slice(dressing side down). Place the burgers over direct medium-high heat, close the lid, and cook until the cheese is melted and the bread is toasted, about 4 minutes, carefully turning once. Serve warm.
It doesn't have to be done all at once. It is a slow process in the works! C-ya next time!
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