Stuffed Reuben Burgers Recipes

RUEBEN BURGER

Steps:

• For the dressing: In a bowl, whisk together the mayonnaise, catsup, relish, vinegar, celery seed and hot sauce, mixing well. Then blend with the sauerkraut and hold.
• For the burgers: Preheat a grill to 350 degrees F.
• In a bowl, blend the beef, corned beef and pork by hand, mixing well until evenly and thoroughly mixed. Next, portion the meat into 4 equal patties and sprinkle evenly with salt and pepper on both sides. Grill the burgers on the first side for 5 to 6 minutes, then flip and repeat grilling on the second side.
• While the burgers are cooking, in a saute pan over high heat, add grapeseed oil, allow to heat until smoking then reduce the heat to medium. Next, add the dressed sauerkraut and cook until browned, 3 to 4 minutes, stirring with a spatula during the process. Once cooked, add one-quarter of the dressed kraut on the top of the burgers, and then top with the cheese.
• To build the burgers: Heat a pan over medium-high heat, add the butter to the pan and brown the rolls one at a time, repeating the process until all the rolls have been browned. Then place the dressed burgers on the bottom buns, finish with the bun top and serve.

TURKEY REUBEN BURGERS

Steps:

• Combine ground turkey, garlic, thousand island dressing, and 1/2 cup Italian-style bread crumbs in a bowl. Do not overwork the mixture. Form into 4 patties; transfer to plate. Sprinkle with garlic salt and additional 1/4 cup bread crumbs; press crumbs into patties to adhere.
• Heat olive oil in a large non-stick skillet over medium-high heat. Cook patties in oil until golden brown, 7 to 10 minutes per side. Transfer to plate; top each patty with a slice of mozzarella cheese.
• Cook and stir onion rings in same skillet until tender, about 10 minutes, adding oil if necessary. Sprinkle with ground black pepper.
• Heat a non-stick griddle to medium heat. Lightly butter bread slices on both sides; cook on each side until browned, about 2 minutes per side.
• To assemble burgers, layer turkey and cheese patties, sauerkraut, and cooked onions between bread slices.

REUBEN BURGERS

Steps:

• In a small saucepan, heat sauerkraut and caraway seeds; keep warm. Shape pork into two patties. Grill, uncovered, over medium heat or broil 4-6 in. from heat for 4-5 minutes on each side or until a thermometer reads 160°. , Top each patty with cheese; continue cooking until cheese is melted. Drain sauerkraut. Place patties on buns; top with sauerkraut. Replace bun tops.

THE WURST REUBEN BURGERS

Steps:

• Heat medium skillet over medium heat, add the butter and when melted add the onions and cook until soft and tender, 20 minutes. When done, add a splash of water and stir in the mustard.
• Add sauerkraut to a small pot and keep warm over low heat.
• Combine sour cream, ketchup and relish in a small bowl and reserve.
• In a large bowl, combine the meat, spices, parsley, vinegar and salt and pepper, to taste. Form 4 patties, thinner at middle and thicker at edges for more even cooking and to prevent burgers from bulging at the middle. Heat the oil in nonstick skillet over medium-high heat. Cook patties 5 minutes on each side. Melt the cheese over the patties the last 2 minutes of cooking, under foil tent.
• To serve, pile the onions on the bun bottoms and top with a leaf of lettuce, cheese wurst burger, sauerkraut, and the sour cream sauce. Cover with the tops of the buns and serve.

STUFFED REUBEN BURGERS!

Steps:

• 1. Separate the ground beef into 16 equal size balls. Flatten the balls out into about 4 inch patties. Cut the cheese slices into 4 small squares. Put 2 squares on top of each of 8 hamberger patties. On top of the cheese, put 1 Tablespoon of sauerkaut, and then up to 1 Tablespoon of the Thousand Island Dressing.
• 2. Put the remaining 8 hamburger patties carefully on top of the ones with fillings. Press the patties together around the edges to create a seal.
• 3. Fry in a large pan on medium-high. Sprinkle each hamburger patty with some black pepper. When burgers are done, top with swiss cheese, put 1 Tbs. water in pan and put lid on pan to melt the cheese. Place on buns and use sauerkraut and Thousand Island dressing to top. Serve right away!