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
- 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.
- 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.
- Reduce the heat and return the patties to the skillet. Cover and simmer for 30 minutes, turning occasionally. Serve hot.