Recipe courtesy of Robert Irvine
Episode: County Fare
Print
Rueben Burger
Total:
35 min
Active:
15 min
Yield:
Four 8-ounce burgers
Level:
Easy
Total:
35 min
Active:
15 min
Yield:
Four 8-ounce burgers
Level:
Easy

Ingredients

Dressing:
  • 1/2 cup mayonnaise
  • 1/4 cup catsup
  • 1/4 cup pickle relish
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon celery seed
  • 1 teaspoon hot sauce, such as Tabasco
  • 2 cups sauerkraut, drained
  • Grapeseed oil, for cooking
Burgers:
  • 1 pound ground beef, 80/20 blend
  • 1 pound corned beef, ground
  • 1 pound ground pork
  • Salt and freshly ground black pepper
  • 4 slices Swiss or Gruyere cheese
Burger Construction:
  • 2 tablespoons butter, cut into pats
  • 4 good-quality kaiser rolls

Directions

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.

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