Reuben Smash & Cheese Burger Recipe

Portion and prep

Divide the 1 lb ground beef into four equal portions (about 4 oz each) if making two smash-style patties per burger, or two 8 oz portions if you prefer double-thick patties. Lightly shape each portion into loose balls, handling as little as possible to keep patties tender.

Preheat cooking surface

Heat a large cast-iron skillet or flat top griddle over medium-high heat until very hot (about 4–6 minutes). Add 1–2 tbs neutral oil and let it shimmer.

Smash and season

Place a beef ball on the hot surface. Using a heavy spatula or a metal burger press lined with parchment, press down firmly to flatten into a thin patty (~1/4 inch). Immediately sprinkle about 1/8 tsp kosher salt and a generous pinch of freshly ground black pepper on the exposed face. Repeat for remaining patties, working in batches so you don’t crowd the pan.

Cook and flip

Cook the patties without moving for 2–3 minutes until the edges are deeply browned and crispy and juices rise on the surface. Flip once and cook another 30–60 seconds for medium-well. If making double-stack burgers, assemble two patties per burger.

Warm and season sauerkraut

While the patties cook, melt 1 tbs unsalted butter in a small skillet over medium heat. Add 1 cup drained sauerkraut, 1/2 tsp brown sugar, and 1 tsp apple cider vinegar. Sauté 3–4 minutes until warmed through and slightly caramelized. Taste and adjust with a pinch of salt if needed.

Melt cheese on patties

About 30 seconds before the patties are done, top each patty with roughly 1 oz shredded Gruyère (so 2 oz per burger if using two patties). Cover the skillet with a lid or a large bowl to trap steam and melt the cheese, about 30–45 seconds.

Make the sauce while patties cook: in a small bowl combine 1/4 cup mayonnaise, 2 tbs ketchup, 1 tsp prepared horseradish, 1 tbs sweet pickle relish, 1/2 tsp Worcestershire sauce, 1/4 tsp paprika, 1 tsp hot sauce (optional), and 1/8 tsp salt. Whisk until smooth. Taste and adjust seasoning. Chill briefly or keep at room temperature until assembly.

Toast buns

After removing the cooked patties, wipe the skillet if needed and return to medium heat. Spread 1 tbs butter across the cut sides of the 2 buns and toast buttered-sides down in the skillet until golden and crisp, about 1–2 minutes.

Assemble burgers

Spread about 1 1/2 tbs Russian/Reuben sauce on the bottom bun. Place one or two cheese-topped smash patties on the bun (depending on how many patties you made per burger). Top the meat with half of the warm sauerkraut (about 1/2 cup), 2 dill pickle slices, and a thin smear of yellow mustard if desired. Finish with the top bun and press gently.

Serve

Serve immediately while hot so cheese is melty and buns are crisp. Provide extra sauce and pickles at the table.