Reuben Burger Recipe
with Sauerkraut, Russian Dressing & Melted Swiss
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Ingredients
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Burger
Russian dressing
Assembly & toppings
Method
Burger
- 1
Form patties
Divide the 1 lb ground beef into two equal portions (about 8 oz each). Gently form each portion into a loose patty about 3/4 inch thick and slightly wider than your buns (patties will shrink as they cook). Do not overwork the meat. Season both sides with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper.
- 2
Cook patties
Heat a large skillet or griddle over medium-high heat and add 1 tablespoon vegetable oil. When hot and shimmering, add the patties. Cook without moving until a good crust forms, about 3-4 minutes. Flip and cook the second side 3 minutes for medium (adjust time to reach desired doneness). In the last 1 minute of cooking, place two slices of Swiss cheese on each patty and cover the pan with a lid (or a sheet pan) to melt the cheese.
Russian dressing
- 3
While patties rest, combine 1/4 cup mayonnaise, 2 tablespoons ketchup, 1 teaspoon prepared horseradish, 1/2 teaspoon Worcestershire sauce, 1/4 teaspoon paprika, 1/8 teaspoon kosher salt, 1/8 teaspoon black pepper and 1/2 teaspoon lemon juice in a small bowl. Whisk until smooth and taste; adjust salt, pepper or horseradish to preference. Chill briefly or keep at room temperature until assembly.
Sauerkraut & onions
- 4
Drain the sauerkraut well by pressing and squeezing through a fine mesh strainer or with paper towels; you want it relatively dry so the bun doesn't get soggy. If you prefer warmed sauerkraut, after draining, briefly sauté the 1/2 cup sliced onion in a small skillet with 1/2 tablespoon butter over medium heat until softened and translucent (2–3 minutes). Add the drained sauerkraut to the skillet and heat 1–2 minutes to warm through, then remove from heat.
Buns & assembly
- 5
Toast buns: Melt the remaining 1/2 tablespoon butter in a clean skillet over medium heat. Split the 2 buns and toast cut sides down until golden and crisp, about 1–2 minutes.
- 6
Assemble burgers: Spread about 1 tablespoon Russian dressing on the bottom half of each bun. Place the cheese-topped patty on top. Pile about 1/4 cup warmed (or 1/4 cup cold) sauerkraut on each patty. Add sliced dill pickle if using and top with a few of the sautéed onions (or raw slices if you prefer). Spread another 1 tablespoon Russian dressing on the top bun and close the burger.
- 7
Serve: Let the assembled burgers rest 1 minute, then serve immediately with optional fries or chips.