Reuben Burgers

By Chef_Madel

Dill pickles and thick-cut potato chips are the perfect accouterments for this European-deli-inspired burger. Serve on pumpernickel buns or kaiser rolls.

Ingredients

• Reuben Sauce:
• 1 egg
• 2 tbsp (25 ml) water
• 1/4 cup (50 ml) dry bread crumbs
• 1 tbsp (15 ml) Dijon or sweet mustard
• 1 tsp (5 ml) caraway seeds
• 1/2 tsp (2 ml) each salt and pepper
• 8 oz (250 g) lean ground beef
• 8 oz (250 g) lean ground pork
• 1/2 cup (125 ml) sauerkraut, drained and rinsed
• 4 slices Swiss cheese
• 2 tbsp (25 ml) light mayonnaise
• 2 tbsp (25 ml) sweet green relish
• 1 tbsp (15 ml) ketchup

Preparation

Step 1

Reuben Sauce:
In small bowl, stir together mayonnaise, relish and ketchup. Set aside.

In large bowl, beat egg with water; stir in bread crumbs, mustard, caraway seeds, salt and pepper. Add beef and pork; mix just until combined. Shape into four 3/4-inch (2 cm) thick patties. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 24 hours or freeze for up to 1 month. Thaw in refrigerator.)

Place on greased grill over medium heat; close lid and grill, turning once, until digital thermometer inserted sideways into center reads 160 F (71 C), about 15 minutes.

Top each burger with Reuben Sauce, sauerkraut, then cheese; grill until cheese is melted, about 5 minutes.