Reuben Burgers

Every bite of a classic Reuben sandwich, rebuilt as an open-face burger. Lean ground beef patties get topped with tangy sauerkraut, a slice of Swiss cheese melted right on the grill, and a drizzle of Russian dressing, all served on toasted rye bread.

The sauerkraut goes on the patty before the cheese, so as the Swiss melts it traps the kraut underneath in a gooey, tangy layer. Drain the sauerkraut well before adding it. Excess moisture will steam the cheese instead of letting it melt properly.

Keep the patties about ¾ inch thick and don’t press them on the grill. Pressing squeezes out the juices you want to keep inside.

Pro Tips

• Minced onion mixed directly into the beef adds flavor throughout without the crunch of larger pieces
• Grill or broil close to the heat source for a fast sear. Three minutes per side gives you medium-rare with a good crust
• Toast or grill the rye bread alongside the burgers during the last couple of minutes so it’s warm and slightly crisp when you build the plate
• Open-face serving lets you actually taste all the layers instead of fighting through a top bun

Variations

• Turkey Reuben burger: Swap ground beef for ground turkey and use Thousand Island dressing for a lighter take
• Classic closed burger: Add a second slice of rye on top and press gently for a traditional sandwich-style burger
• Extra tangy: Mix a spoonful of whole-grain mustard into the Russian dressing for sharper bite