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Stuffed German Beef Rouladen Burgers #BurgerMonth2021

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My EPIC creation inspired by a classic German fave! This German Beef Rouladen Burger has ALL of the deliciousness you could possibly want in a burger! A full half-pound beauty filled with the classic rouladen elements, and blanketed with white cheddar horseradish cheese, not one – but TWO – killer sauces, (horseradish aioli and mustard-onion-pickle relish!), thin-sliced roast beef, and smothered with rich, buttery, bacon gravy! All piled onto a grilled pretzel bun! This. Is one SERIOUS burger! 


My favorite time of year is here again! Because, May is National Burger Month! Which means you are in for EPIC burger creations from bloggers all around the world! And this super-amazing event has all been made possible by the creator and owner, Kita Roberts, of Girl Carnivore!



This year’s inspiration came from one of my favorite childhood dishes that my mom used to make, German Beef Rouladen.

I got to thinking about the basic, but killer-good, ingredients that go into it, and thought, what an awesome burger that would make! I mean, why not, right?! 



I’ve also turned this classic recipe into hoagies made in the slow cooker., too.




So, it was about time that I turned this classic into some shockingly-delicious burgers!!

WAY overdue!





So, let’s get to it! 





(I’m going to show just one being made, so as not to confuse.)

Just divide your common one-pound package of ground beef in half, then divide each half into two. *Shown above is just half of a pound, divided in half, and then formed into two patties. (1/4 pound patties each.) 






Then spread the Jersey-style, “mustard-relish” with pickled red onions on the bottom. 

This can be made way ahead of time, even a few days in advance, as the red onion that’s added will “pickle” in the juices, which is the way I personally enjoy it. 







Next, add some pre-cooked bacon that’s been peppered and fried (or baked) until crispy. You can also prepare the bacon ahead, too, of course. 






Then comes some of the EXRA fun! Add as much grated white cheddar horseradish cheese inside that fits comfortably. 

*For the inside, I added about a 1/4 cup. Not so much that it would leak out, but enough to have a nice surprise inside! 






Then place the other patty on top, seal the edges, then gently, but efficiently, work it back into a nice burger again smoothing the edges together. 





You can chill this if needed, UNcovered, which I find easier to cook later. 

Then season it with salt, pepper and garlic powder just before grilling. 





Next up to bat, is more of the fun schtuff!! 

TWO “sauces”…





…a kick butt good, easy, rich and buttery, bacon gravy….

…a horseradish aioli, and MORE cheese. Because, I mean, CHEESE.



*I also made those sauces ahead of time, too. Then just reheat the gravy on the grill! Easy-peasy! 





So when the grill is hot and ready, carefully transfer your burger(s) onto the hot grates…






…and grill them on both sides until your doneness liking.  (Done through, or just a tad of pink.)

*Don’t forget to season them on the outside. 





Once the burger looks good, and done the way you prefer it, transfer it to the other side of the grill, on LOW heat, onto a sprayed sheet of foil. 

Top it with a boatload of cheese and place the thin-sliced roast beef on there too, just to warm it up. 





Place the buttered buns onto the HOT side where you grilled the burgers, and grill those, too. All easiest done with the lid closed. 







The buns will get nicely toasted way before the cheese melts, so watch them every so often so that they don’t burn.

When toasted, remove them so that you can spread each one with the sauces. 





Once the cheese has fully melted into a glorious cheesy, melty, dream…. 





…place the burger on top of your prepped bottom bun that has been spread with the killer-good mustard-relish. 






Then, remove the now warmed sliced beef, and place that pile on top of your burger. 






Next comes some of the best stuff ever!!!

I mean, …. seriously, …. rich, buttery, bacon gravy??

Oh, hell yes!!!






Ladle on as much as you want!!

Just GO for it!! It totally makes the burger!!





I always have fun creating new and amazing burgers, but this one is right up there in the top most delicious, and fun to make! It just all came together so very well! 

Not hard to make, and the flavors? OH. YEAH. 

This Stuffed German Rouladen Beef Burger is one burger that will be repeated many times throughout the summer!

I SO very much hope that you will give this burger a try! It truly was DROOL-WORTHY!! 



A huge thank you to Kita Roberts for putting on this event every year! There is nothing better than an AWESOME burger in the summertime! I look forward to this event every single year! 

Take the time to check out her websites! She’s an amazing cook, griller, and smoker! 





This year’s participating Burger Month Rockstars! 

Chiles and Smoke 🍔 Grumpy’s Honeybunch 🍔 Honeybunch Hunts 🍔 Miss in the Kitchen 🍔 Out Grilling 🍔 Our Good Life 🍔 Culinary Adventures with Camilla 🍔 A Kitchen Hoor’s Adventures 🍔 The Redhead Baker 🍔 Simple and Savory 🍔 For the Love of Food 🍔 Grillax 🍔 The Beard and The Baker 🍔 Or Whatever You Do 🍔 The Kindred Plate 🍔 Sumptuous Spoonfuls 🍔 Sweet reciPEAs 🍔 Real Life with Dad 🍔 A Day in the Life on the Farm 🍔 Wildflour’s Cottage Kitchen 🍔 Grilling Montana 🍔 Devour Dinner 🍔 Making Miracles 🍔 Plateful of Passion 🍔 Pastry Chef Online 🍔 An Affair from the Heart 🍔 Sarah’s Cucina Bella 🍔 Karen’s Kitchen Stories 🍔 The Best Vegetarian Recipes 🍔 Wok and Skillet 🍔 BwellQue 🍔 The Spiffy Cookie 🍔 Bacon Fatte 🍔 Cheese Curd in Paradise  🍔






Stuffed German Beef Rouladen Burgers  #BurgerMonth2021

Makes 2 awesomely incredible burgers!


For Burgers:
1 – 1 1/2 lbs. ground beef, whatever size you’d like them
1 Tbl. A1 Steak Sauce
1 tsp. Worcestershire sauce
salt, pepper and garlic powder to taste
shredded white cheddar horseradish cheese, as much as you enjoy!, see below
thinly sliced or shaved deli roast beef , 2 to 4 slices per burger
2 pretzel buns, split and buttered inside, grilled
Inside Filling (For Two):
2 Tbl. Mustard-Relish, or to taste, recipe follows
2 strips lean thick-cut bacon, peppered and crisp-cooked, chopped
1/2 cup grated white cheddar horseradish cheese, or as you like

Mustard-Relish (For Bottom Buns & Insides):
2 Tbl. red onion, chopped
4 Tbl. spicy brown mustard
6 Tbl. sweet dill pickle relish

Horseradish Aioli (For Top Buns):  
1/3 cup heavy mayonnaise
1/2 tsp. worcestershire sauce
1 Tbl. extra-hot horseradish
1/16 tsp. garlic powder
salt and pepper to taste 

Beefy Bacon Gravy:
1 (2-cup sized) packet beef gravy, prepared according to package directions 
2 – 3 strips thick-cut peppered bacon, coarsely chopped
2 Tbl. butter
1 Tbl. red wine, I just used a simple Cabernet Sauvignon, this is optional but good! 
coarse ground black pepper and garlic powder to taste, and add a tiny amount of salt only if needed



For Condiments and Gravy:
In small bowl, stir together the mustard-relish ingredients, cover, chill. In second small bowl, whisk/stir together the horseradish aioli ingredients, add salt and pepper to taste, cover, chill.  In small saucepan, prepare gravy packet according to manufacturers’ directions.  Stir in bacon, butter and red wine. Add coarse ground black pepper, salt, and garlic powder to taste. Cover, remove from heat, set aside. 

For Burgers:
Break up raw beef into a medium-sized bowl. Sprinkle evenly with steak sauce and Worcestershire sauce. Lightly toss and mix. Divide beef into 4 equal portions, form into 4 patties. Spread centers of two with Mustard-Relish sauce, chopped bacon, and 1/4 – 1/2 cup shredded horseradish cheese. Place other two plain patties on top of filled ones and press edges together. Form edges back into nice patties. Cover and chill while grill is heating.

When grill is heated to medium, oil grates with wad of paper towel using tongs, then carefully place burgers onto hot grates. Season tops with salt, pepper, and garlic powder to taste. Close lid and cook for approximately 7 – 10 minutes. Carefully turn over, season again, and cook for another 7 – 10 minutes. Move to a sprayed sheet of foil on other side of LOW-heated grill, and top each with lots of grated horseradish cheese. Place buttered rolls onto un-foiled side of HOT grill to toast insides. Place roast beef, in piles, onto foil next to burgers. Close lid until cheese has fully melted onto burgers and rolls are toasted. (*Watch so that the rolls don’t burn.)  

When rolls are done, remove them to a work surface. Spread bottom buns with Mustard-Relish, and top buns with Horseradish Aioli. When cheese has fully melted onto burgers, place them onto prepared bottom buns, top each with piles of warmed beef, ladle with bacon gravy, and place on prepared top buns. 

Dig in and enjoy! 


*Tip: Need a little assembly guide/checklist helper? I did!! So, here you are:

* buttered and grilled bottom bun slathered with mustard-relish
* filled and grilled burger topped with melted cheese
* roast beef
* bacon gravy
* buttered and grilled top bun smeared with horseradish ailoi

It’s just that easy!! 



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