A slightly malty lager such as Märzen offsets the acidity of the sauerkraut.
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.
In a small saucepan, heat up drained sauerkraut over medium-low heat for approx. 5 – 7 min. Cover and remove from heat.
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.
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.
When burgers are finished cooking, top with cheddar cheese. Transfer to a plate, cover with foil, and let sit for approx. 3 – 5 min.
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!