If you don’t know by now, I am a sucker for fermented foods and within the past year, I’ve been a nut for sauerkraut. Yes, that crunchy cabbage that smells like vinegar and makes your gut happy and stuff.
Sauerkraut is kind of, sort of, totally something that runs in my family as a favorite topping of choice. My dad and brother love adding it to their sandwiches, hot dogs and bratwursts at home and ever since we were a kid my mom’s been making stuffed cabbage to represent my dad’s Hungarian background.
Because I’m not a big meat eater, I wanted to make a recipe that could highlight sauerkraut without using beef products. When my brother reached out to me to see if I’d be interested in trying his friend’s locally-owned company, Cleveland Kraut, a million ideas swirled through my head.
But let’s be real, these tuna burgers were the first thought.
Cleveland Kraut comes in SIX different flavors, including my personal fave “Beet Red”. While I would have loved to throw that on one of these babies, I’m not sure beets and tuna are the best combo. Instead, I opted for the best pairings: the Classic Caraway, Roasted Garlic and Whiskey Dill.
What’s unique about these sauerkrauts is their flavor profile in comparison to ones you might find at your local grocery store. The ingredient list for each flavor is so slim that you can really see the difference in comparison to krauts you might get at a baseball stadium or bar. The Classic Caraway for example is just salt, cabbage and caraway seed. That’s it. Awesome? I sure think so!
I really love supporting local companies and when they’re from my hometown and they’re transparent about using fresh, raw and real ingredients… I just can’t say no!
Cle Kraut uses unpasteurized cabbage meaning it contains all of the GOOD bacteria and probiotics that your gut needs! They are stuffed to the brim with Vitamin C, K2 and B vitamins so that means you need this stuff in your life as soon as possible.
These tuna burgs are created with homemade bread crumbs (yes, you heard me right) and oat flour. They require just TWO eggs and instead of using mayo, I tossed in a tablespoon of yogurt for added flavor and moisture.
I decided not to use mayo or any heavy sauces so that the flavor of the krauts could capture you with every bite and trust me, they sure do.
Crunchy, savory and a touch of fancy with tiny micro greens!
- ½ cup white onions, finely chopped
- 2 tbsp olive oil
- 2 cans 5oz. albacore tuna, drained
- 2 eggs
- 2 slices of sprouted grain bread, processed into ¾ cup breadcrumbs
- ¼ cup oat flour
- 1 tbsp plain yogurt (I used Siggi's Skyr Yogurt, plain)
- 1 tsp Old Bay seasoning
- 1 medium tomato
- 3 sprouted whole wheat burger buns
- ¾ cup Cleveland Kraut (or kraut you have on hand)
- ¼ cup micro greens
- First begin by sauteeing your chopped white onions in 1 tbsp olive oil for about 5-10 minutes until lightly browned. Set aside.
- Next, combine your tuna, eggs, yogurt, homemade or store-bought breadcrumbs, oat flour and Old Bay together into a large bowl. Mix well.
- Form into 4 to 5 medium sized patties (about 3 inches wide) and place delicately onto pan coated in 1 tbsp of olive oil on medium heat. Cook on each side for about 2-3 minutes until lightly browned.
- Preheat oven to 400º and place burger buns in the oven for 5 minutes to toast.
- Cut your tomato into thin slices and place on top of your tuna burgers with a sprinkle of micro greens and ¼ cup of kraut onto each burger. Place each tuna burger onto a bun, eat and enjoy!
Although these krauts are straight out of Cleveland, they will soon be available in surrounding stores in the city of Chicago and are available at many markets and grocers IN Cleveland currently (for my Cle readers out there). Whoopee!
You can head here to find out where you can pick up Cleveland Kraut or even purchase them from their site. Trust me, they are a staple in making these burgs.
This post was sponsored by Cleveland Kraut, however, all thoughts and opinions are my own. This is a brand I truly love and care to share with others. Thank you for supporting Chickpea in The City and making these posts possible.
Rebecca @ Strength and Sunshine says
Sauerkraut is one of my staples! These fun varieties sound awesome!