Can't make it to Germany for Oktoberfest? Don't fret! Eat like you're there with these tasty burgers.
Combine Sauerkraut ingredients in medium saucepan. Bring to a boil over medium-high heat. Reduce heat; cover and cook 8 to 11 minutes or until cabbage is tender, stirring occasionally. Set aside.
Meanwhile, prepare German-Style Beef Sausage. During last 1 to 2 minutes of cooking, top burgers with cheese.
German-Style Beef Sausage: Combine 1 pound Ground Beef (93% lean or leaner), 1/4 cup 2% reduced-fat milk, 2 teaspoons minced garlic, 1 teaspoon ground mace, 1 teaspoon pepper, 1/2 teaspoon salt and 1/4 teaspoon each ground coriander and ground allspice in large bowl, mixing lightly but thoroughly. Lightly shape sausage mixture into four 1/2-inch patties. Heat large nonstick skillet over medium heat until hot. Add patties; cook 10 to 12 minutes or until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally.
Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
Spread mustard on bottom of rolls; top with burgers and evenly with Sauerkraut. Close sandwiches.
Test Kitchen Tips Use a gentle touch with ground beef. Over-mixing will result in burgers, meatballs or meatloaves with a firm texture.