Braunburgers

These Braunburgers are a quietly genius Midwestern trick: blend braunschweiger (smooth German liver sausage) into your ground beef along with sour cream and grated onion, then grill the patties on a regular burger bun. The result is a tender, deeply savory burger that doesn’t taste of liver but has the kind of richness most plain beef burgers chase with butter or cheese.

The braunschweiger melts into the beef as it cooks, basting the patties from the inside and keeping them juicy. The sour cream does similar work, adding moisture and a subtle tang. Together they give you a burger that holds its shape on the grill and stays tender even at medium-well, which is why this old recipe earned its place at Midwestern cookouts.

Don’t tell skeptical guests what’s in them until after they take a bite. The braunschweiger flavor is subtle, not obvious, and people who would never eat plain liverwurst will happily finish a Braunburger.

Pro Tips

• Use 80/20 ground beef; leaner meat dries out and you’ll lose the moist texture.
• Mix gently with your hands; overmixing toughens the patty.
• Form patties slightly larger than the bun; they shrink as they cook.
• Grill over medium heat; high heat scorches the sour cream and braunschweiger before the patties cook through.

Variations

• Top with sauteed onions and Swiss cheese for a Reuben-leaning burger.
• Add a teaspoon of Dijon mustard to the meat mix for an extra savory edge.
• Serve on rye bread instead of buns to lean into the German flavor.