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Alsace Burger with Schloss Cheese



– 1/2 pound ground beef chuck – 1/2 pound ground pork – 1/2 pound sauerkraut, squeezed dry and chopped – 1/2 cup diced Granny Smith apple – 1 teaspoon ground toasted caraway seeds – Salt and freshly ground black pepper, to taste – 8 ounces Real California Schloss cheese – 4 5-inch long pieces of baguette, cut in half horizontally and toasted – Stone ground mustard – Thinly sliced red onion
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In a bowl, mix together beef, pork, sauerkraut, apple, caraway, salt and pepper. Form into 4 burger patties about 3 inches in diameter and 1 inch thick. Preheat a grill and oil grill grate well. Grill burgers about 3 minutes on each side for rare, 4 minutes for medium rare. Top with cheese in the last minute of cooking. (Or pan-fry burgers in oil or bacon fat over medium heat about 3 minutes on each side for rare, 4 minutes for medium rare, topping with cheese in the last few minutes of cooking.) Place each burger on the bottom of a baguette half and top with mustard and onion. Close with top half of baguette.

Recipe courtesy of the California Milk Advisory Board

Per Order:

Yield: 4 servings