Sauerbraten is a German pot roast made with vinegar that requires long, slow cooking, but this variation gives hamburgers a real upgrade. Use low-fat, or fat-free gravy, which is much easier than trying to skim the gravy you make at home. Sauerbraten Burgers goes great with mashed potatoes and steamed carrots.


  • 1 pound ground beef
  • 1 large egg, beaten
  • 1/4 cup bread crumbs
  • 1/2 cup minced onion
  • 1/3 cup milk
  • 1 teaspoon salt
  • 1/2 teaspoon grated lemon zest
  • Dash of freshly ground black pepper
  • 1 teaspoon butter
  • 1 12-ounce can or jar low-fat beef gravy
  • 2 tablespoons white wine vinegar
  • 1/4 cup lightly packed brown sugar
  • 1/2 teaspoon ground ginger
  • Dash of ground cloves
  • 1 bay leaf


  1. In a large bow, lightly mix together the beef, egg, bread crumbs, onion, milk, salt, lemon zest, and pepper. Shape the mixture with your hands into four large patties.
  2. Melt the butter in a large skillet over medium heat. Add the patties and cook until browned on both sides. Remove the paptties to a plate and drain off the fat from the skillet. Add the gravy and vinegar to the skillet; stir and scrape up any bites from the bottom of the skillet. Add the brown sugar, ginger, cloves, and bay leaf and stir well. Bring to a boil.
  3. Reduce the heat and return the patties to the skillet. Cover and simmer for 30 minutes, turning occasionally. Serve hot.