Steak burger with sauerkraut

Ingredients:

Meat

• 2 tsp. mustard seeds
• 5 juniper berries
• 5 black peppercorns
• 5 allspice peas
• 3 bay leaves, crumbled
• 1/4 tsp ground cinnamon
• 1/4 tsp ground ginger
• 0.6 kg skirt steak
• 0.5 tbsp. vegetable oil

Sauce

• 0.5 cup mayonnaise
• 1/4 cup ketchup
• 1 tbsp horseradish
• 1 tbsp. white wine vinegar
• 1 teaspoon Worcestershire sauce
• 1 small shallot, chopped

Assembly

• 1 and 3/4 cups sauerkraut
• 2 teaspoons of caraway seeds
• 4 slices Swiss cheese
• 4 buns (kaiser rolls or brioches), cut in half at the sides and toasted
• 0.5 cups canned fried onions

Preparation:

1. Prepare the meat:

   
   In a small skillet, combine the mustard seeds, juniper berries, black and allspice peppercorns, and bay leaf; cook over medium heat, swirling the pan, until fragrant, about 3 minutes. Transfer to a bowl, let cool, then grind in a spice grinder along with the cinnamon, ginger, and 1 teaspoon of salt. Rub the steak with the spice mixture and refrigerate for at least 3 hours or overnight.

2. Prepare the sauce:

   
   In a small bowl, combine mayonnaise, ketchup, horseradish, vinegar, Worcestershire sauce and shallots.

3. Fry the steak:

   
   Heat a large cast-iron skillet over medium-high heat and add vegetable oil. Add the steak and cook for 3-5 minutes per side for medium-rare. Transfer to a cutting board and let rest for 5 minutes.
4. Meanwhile, reduce the heat under the pan to low. Add the sauerkraut and sprinkle with caraway seeds; cook, stirring, until heated through. Spread the sauerkraut in a thin layer and top with the cheese, letting it melt.
5. Spread the buns generously with sauce. Thinly slice the steak across the grain and arrange the slices on the bottom halves of the buns. Top each sandwich with some cheese-covered sauerkraut, sprinkle with fried onions, and top with the bun tops.