In a large bowl, mix together ground beef, mustard, paprika powder, salt, and pepper. Form into equal-sized patties, transfer to a plate, and let sit at room temperature until needed for cooking.

large bowl

500 g ground beef / 4 tbsp mustard / 0.5 tsp paprika powder / 1 tsp pepper / 2 tsp salt

In a small saucepan, heat up drained sauerkraut over medium-low heat for approx. 5 – 7 min. Cover and remove from heat.

small saucepan

300 g sauerkraut

In a large frying pan, cook bacon over medium-high heat for approx. 1 – 2 min. per side until crispy. Transfer to a paper towel-lined plate to remove excess grease.

large frying pan, paper towels

8 slices bacon

In a large frying pan, sauté burgers in some vegetable oil over medium heat for approx. 3 – 4 min. per side for medium-rare; 4 – 5 min. per side for well-done.

vegetable oil for frying

When burgers are finished cooking, top with cheddar cheese. Transfer to a plate, cover with foil, and let sit for approx. 3 – 5 min.

plate, aluminum foil

4 slices cheddar cheese

In the meantime, wash and dry lettuce. Heat a large, clean frying pan over medium heat, then add very little vegetable oil and toast burger buns for approx. 60 – 90 sec. per side. Mix together ketchup and mustard; spread an even layer over bottom burger bun. Assemble burger by layering lettuce, burger patty, sauerkraut, bacon, and pickles on top. Finish with some more sauce and top half of burger bun. Enjoy!

1 head romaine lettuce / 4 burger buns / 4 tbsp ketchup / 4 tbsp mustard / 12 slices burger pickles / vegetable oil for frying