Kasseler-Sauerkraut Burger

Ingredients for 6 servings:

• 520 g mild wine sauerkraut
• some caraway seeds, whole or ground, optional
• 1 cup whipped cream, approx. 200 g
• 60 g Parmesan, grated
• Salt and pepper, colored or black
• 1 pinch(s) nutmeg, freshly grated, optional
• 2 onions, red
• 600 g smoked salmon (Kasseler salmon), in one piece
• 2 tbsp rapeseed oil or sunflower oil
• 1 tbsp brown sugar
• 6 burger buns
• ½ head of Lollo Rosso or Lollo Bianco or half of both
• 80 g mustard, sweet
• 80 g cranberries, from the jar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Heat the sauerkraut in a pot with a little caraway seeds, if desired. Stir in the cream and grated Parmesan cheese, cover, and simmer over low heat for about 2 to 3 minutes. Season the sauerkraut with salt, pepper, and, if desired, a pinch of nutmeg, then set aside and keep warm. Peel the onions and slice them into thin rings. Rinse the smoked pork, pat dry, and cut into thin slices. Heat 1 tablespoon of rapeseed or sunflower oil in a large pan and sauté the onion rings, sprinkle with sugar, and caramelize. Then remove from the pan. Heat another 1 tablespoon of rapeseed or sunflower oil in the pan. Fry the smoked pork slices in batches for about 8 minutes, turning occasionally, and season with pepper. Bake or toast the burger buns according to the package instructions. Wash and trim the lettuce, shake dry, and tear into pieces. Mix the mustard with the cranberries. Either use sweet mustard alone, or mix 40g of sweet mustard with 40g of medium-hot mustard, or 40g of sweet mustard with 20g of medium-hot mustard and 20g of hot mustard. Spread this mixture on the bottom halves of the buns. Top with lettuce, slices of smoked pork, sauerkraut, and onions, then place the top halves of the buns on top.