Bavarian Burger

The Fleischkäse is a speciality here in Germany, but can be found in Austria and Switzerland too.

It is seasoned very fine sausage meat that is baked in a large dish in the oven. Later cut cold in slabs or sliced fine as deli meat on bread. The thicker slabs get panfried or microwaved and served inside a breadroll.

But this time I used smaller pieces instead of beef patties to put them in a burger bun.

But what is a German burger without sauerkraut and onions? Or mustard?

I ssuteed 2 red onions and used honey and balsamic vinegar for the taste. The bun was buttered and went in a pan to brown the inside. Then mustard went on the bottom, the first pattie, then onions and an other pattie, saurkraut onions and Sriracha Mayo.

I liked this kind of burger. Sweet, sour, meaty and a little spicy.