Reserve 2 tablespoons of crushed gingersnaps.

Combine remaining gingersnaps, 2 tablespoons of tomato sauce, onions, raisins (if using), and salt in a bowl.

Add ground beef to the mixture and mix well.

Shape the mixture into four patties, about 1.2 inches thick.

Brown the patties in a skillet over medium-high heat.

Drain off any excess fat from the skillet.

In a separate bowl, combine the remaining tomato sauce, brown sugar, white vinegar, water, prepared mustard, and pepper.

Pour the sauce over the browned burgers in the skillet.

Cover the skillet and simmer for 10-15 minutes, spooning the sauce over the meat occasionally.

Remove the burgers from the skillet.

Stir the reserved 2 tablespoons of crushed gingersnaps into the sauce remaining in the skillet.

Cook the sauce until it thickens and becomes bubbly.

Return the burgers to the skillet and heat them through in the sauce.

Serve the Sauerbraten Burgers hot, over buttered noodles.