Ingredients:
Burgers:
1 lb ground chicken
1/2 lb ground chuck
1/2 cup diced dill pickles
1/2 cup finely diced onion
1 egg
8oz sauerkraut, drained
1 teaspoon celery seeds
2 teaspoons caraway seeds
1/2 teaspoon ground ginger
Sauce:
1 cup fat free sour cream or plain Greek yogurt
1 tablespoon mayonnaise
1 tablespoon dried dill
1/2 teaspoon ground ginger
Toppings:
Fontina cheese
whole wheat or pumpernickel buns
lettuce, tomato, onion
Combine all the ingredients for the hamburgers, and mix to combine. Do not over mix. Preheat the grill or grill pan to medium high heat. Spray the grill with cooking spray to prevent sticking.
Combine all of the ingredients for the sauce and refrigerate until ready to use.
Grill the burgers for about 8 minutes on each side. During the final minutes of cooking, top each burger with a slice of the Fontina cheese (feel free to use another cheese;we like Fontina because it melts well and has a mild flavor). Toast your buns if desired.
To serve, spread a little of the sauce on each bun, top and bottom. Place some lettuce, tomato, and onion, if desired, on each of the bottom buns and top with a burger. And voila!
Enjoy!