About this recipe
Jacob Schmidt from the Utah Beef Council shows how to combine two favorite beef classics, the Reuben and the burger, into one delicious recipe. Is it a burger or a sandwich? That’s your call.
Schmidt’s Reuben burgers feature a classic beef patty, slices of corned beef, sauerkraut, Swiss cheese and Thousand Island dressing on a hamburger bun. If you can’t find corned beef, pastrami works as a great substitute.
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For the beef patties, Schmidt recommends using 90% lean ground beef, but if you want a juicier burger, use 85% or 80%. If you want to use 95% lean ground beef, add an egg and some panko bread crumbs to add moisture. Be sure to use a thermometer and cook the patties to 160 degrees.
Ingredients
Yields: 4 burgers
Reuben Burgers
Directions
Reuben Burgers
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Combine ground beef, black pepper and granulated garlic in a large bowl, mixing lightly but thoroughly.
TIP:
Avoid overmixing to keep the burgers tender. -
Shape the mixture into four 1/2-inch-thick patties.
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Grill patties over medium heat for 8 to 10 minutes, turning occasionally, until the internal temperature reaches 160°F.
TIP:
Use an instant-read thermometer for accurate doneness.
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About 2 minutes before the burgers are done, place the buns cut-side down on the grill and toast lightly.
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During the final minute of grilling, top each burger with a slice of Swiss cheese and allow it to melt.
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Spread 1 tablespoon of Thousand Island dressing on each top bun.
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Place each cheeseburger on a bottom bun and top with 2 ounces of sauerkraut and 2 ounces of corned beef.
TIP:
Pastrami may be substituted for the corned beef.
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Close the burgers with the top buns and serve immediately.
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