Yield: 8 sliders (2 per serving) Prep time: 8 minutes (not including time to make dressing) Cook time: 6 minutes image
Coconut oil or lard (if pan-frying burgers)
1 pound ground beef or pork
2½ teaspoons fine sea salt
1½ teaspoons ground black pepper
8 slices Swiss cheese (optional; omit for dairy-free)
8 butter lettuce leaves
½ cup sauerkraut, homemade (here) or store-bought, warmed
½ cup Thousand Island Dressing (here)
- Heat a grill to medium-high heat. (Alternatively, heat about 1½ teaspoons of coconut oil or lard in a cast-iron skillet over medium-high heat.)
- Using your hands, form the meat into 8 small patties that are about ½ inch thick. Season the outsides with the salt and pepper. Grill or pan-fry the burgers on both sides until they are medium done (if using beef, cook to a minimum of 145ºF; if using pork, cook to a minimum of 160ºF). Add slices of Swiss cheese, if using, and continue to heat until melted.
- Remove the burgers from the grill or pan and place on butter lettuce leaves for wrapping.
- Serve each burger with sauerkraut and Thousand Island dressing. These burgers are best served fresh because small burgers like these tend to become dry when reheated.
