Reuben Burgers Recipes

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REUBEN BURGERS



Reuben Burgers image

A REUBEN sandwich was always my first choice when eating out - until I found this recipe in a local newspaper. After that, my family could eat reubens anytime. Our daughters used to make these when they were in charge of preparing a meal. I usually had all the ingredients on hand, so it didn't take long to get everything on the table. -Betty Ruenholl, Syracuse, Nebraska

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 5

1/4 cup sauerkraut
1/4 teaspoon caraway seeds
1/2 pound ground pork
2 slices Swiss cheese (3/4 ounce each)
2 hamburger buns, split and toasted

Steps:

  • In a small saucepan, heat sauerkraut and caraway seeds; keep warm. Shape pork into two patties. Grill, uncovered, over medium heat or broil 4-6 in. from heat for 4-5 minutes on each side or until a thermometer reads 160°. , Top each patty with cheese; continue cooking until cheese is melted. Drain sauerkraut. Place patties on buns; top with sauerkraut. Replace bun tops.

Nutrition Facts : Calories 456 calories, Fat 26g fat (12g saturated fat), Cholesterol 101mg cholesterol, Sodium 457mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 2g fiber), Protein 31g protein.

THE WURST REUBEN BURGERS



The Wurst Reuben Burgers image

These burgers are spiced like brat or bockwurst then topped like a Reuben sammy.

Provided by Rachael Ray : Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 21

2 tablespoons butter
1 large onion, quartered lengthwise then thinly sliced
Splash water
2 tablespoons spicy mustard
1 pound sack sauerkraut, rinsed and drained
3/4 cup sour cream
1/4 cup ketchup
1/4 cup pickle relish
1 1/2 pounds ground pork or ground pork and veal combined
1 teaspoon dried marjoram
1 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
1 teaspoon celery seeds
1/2 teaspoon ground cardamom
1/4 cup finely chopped fresh flat-leaf parsley
2 tablespoons cider or white wine vinegar
Kosher salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
4 deli slices Emmentaler Swiss cheese, folded to fit burgers
4 seeded or plain burger rolls, split
4 leaves red leaf or red romaine lettuce

Steps:

  • Heat medium skillet over medium heat, add the butter and when melted add the onions and cook until soft and tender, 20 minutes. When done, add a splash of water and stir in the mustard.
  • Add sauerkraut to a small pot and keep warm over low heat.
  • Combine sour cream, ketchup and relish in a small bowl and reserve.
  • In a large bowl, combine the meat, spices, parsley, vinegar and salt and pepper, to taste. Form 4 patties, thinner at middle and thicker at edges for more even cooking and to prevent burgers from bulging at the middle. Heat the oil in nonstick skillet over medium-high heat. Cook patties 5 minutes on each side. Melt the cheese over the patties the last 2 minutes of cooking, under foil tent.
  • To serve, pile the onions on the bun bottoms and top with a leaf of lettuce, cheese wurst burger, sauerkraut, and the sour cream sauce. Cover with the tops of the buns and serve.

RUEBEN BURGER



Rueben Burger image

Provided by Robert Irvine : Food Network

Time 35m

Yield Four 8-ounce burgers

Number Of Ingredients 15

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
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
2 tablespoons butter, cut into pats
4 good-quality kaiser rolls

Steps:

  • 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.

TURKEY REUBEN BURGERS



Turkey Reuben Burgers image

I'm not a big fan of turkey burgers, but finding ground turkey on sale and some on-hand ingredients inspired this recipe. Most of the ingredients can be substituted or exchanged based on taste. Don't let the few ingredients in the burger itself fool you....it's got lots of flavor for a turkey burger. Feel free to add 8 oz. or more sliced mushrooms to the onions when cooking, if you happen to be a mushroom lover. This is great with sweet potato fries and/or a spinach salad. Serve with additional thousand island dressing for dipping.

Provided by candace

Categories     Meat and Poultry Recipes     Turkey     Ground Turkey Recipes

Time 45m

Yield 4

Number Of Ingredients 13

1 ⅓ pounds ground turkey
1 large clove garlic, finely chopped
¼ cup thousand island salad dressing
½ cup Italian-style bread crumbs
½ teaspoon garlic salt, or to taste
¼ cup Italian-style bread crumbs
2 tablespoons olive oil
4 slices mozzarella cheese
1 large onion, cut into rings
1 pinch ground black pepper
2 tablespoons butter, softened
8 slices whole-grain sandwich bread
1 (14.5 ounce) can sauerkraut, drained

Steps:

  • Combine ground turkey, garlic, thousand island dressing, and 1/2 cup Italian-style bread crumbs in a bowl. Do not overwork the mixture. Form into 4 patties; transfer to plate. Sprinkle with garlic salt and additional 1/4 cup bread crumbs; press crumbs into patties to adhere.
  • Heat olive oil in a large non-stick skillet over medium-high heat. Cook patties in oil until golden brown, 7 to 10 minutes per side. Transfer to plate; top each patty with a slice of mozzarella cheese.
  • Cook and stir onion rings in same skillet until tender, about 10 minutes, adding oil if necessary. Sprinkle with ground black pepper.
  • Heat a non-stick griddle to medium heat. Lightly butter bread slices on both sides; cook on each side until browned, about 2 minutes per side.
  • To assemble burgers, layer turkey and cheese patties, sauerkraut, and cooked onions between bread slices.

Nutrition Facts : Calories 728 calories, Carbohydrate 50.1 g, Cholesterol 150.2 mg, Fat 38.2 g, Fiber 8.2 g, Protein 47.9 g, SaturatedFat 12.1 g, Sodium 1746.3 mg, Sugar 11.3 g

THE REAL REUBEN



The Real Reuben image

Dark pumpernickel rye, heaped corned beef, drained sauerkraut and imported Swiss cheese make this sandwich something special.

Provided by ALDO1938

Categories     Main Dish Recipes     Sandwich Recipes     Beef

Time 8m

Yield 1

Number Of Ingredients 5

2 slices dark rye bread
¼ pound thinly sliced corned beef
3 ounces sauerkraut, drained
2 slices Swiss cheese
¼ cup thousand island dressing

Steps:

  • Place bread on baking sheet or broiling pan. Layer corned beef, sauerkraut and cheese on top of bread slices.
  • Broil on high heat for 3 to 4 minutes, until cheese has melted. Serve hot with Thousand Island dressing.

Nutrition Facts : Calories 873.6 calories, Carbohydrate 52.8 g, Cholesterol 151.8 mg, Fat 58.7 g, Fiber 5.9 g, Protein 36 g, SaturatedFat 19.8 g, Sodium 2716.2 mg, Sugar 17.3 g

REUBEN BURGERS ON RYE



Reuben Burgers on Rye image

If you're one of those folks who love Reuben sandwiches but don't care for corned beef, this recipe is for you! I serve these as a light supper with french fries and a green salad. - Bernice Muillenburg, Oregon

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 9

1 cup soft bread crumbs
2/3 cup Thousand Island salad dressing, divided
1 teaspoon salt
1/8 teaspoon pepper
1-1/2 pounds ground beef
8 slices rye bread
1 can (14 ounces) sauerkraut, rinsed and drained
4 slices Swiss cheese
Butter

Steps:

  • In a large bowl, combine bread crumbs, 1/3 cup dressing, salt and pepper. Crumble beef over mixture and mix well. Shape into four oval patties, about 1/2 in. thick. , Broil 4 in. from the heat or pan-fry for 4-6 minutes on each side or until a thermometer reads 160° and juices run clear., Place each on a slice of bread. Top with sauerkraut, cheese and remaining dressing and bread., In a large skillet, melt 2-3 tablespoons butter. Toast sandwiches until lightly browned on both sides, adding butter if necessary.

Nutrition Facts :

REUBEN BURGERS



Reuben Burgers image

Make and share this Reuben Burgers recipe from Food.com.

Provided by Jellyqueen

Categories     Pork

Yield 5 serving(s)

Number Of Ingredients 8

1 lb beef, Ground
5 slices swiss cheese (Each cheese slice should be 3 inches by 3 inches.)
1 (4 1/2 ) can corned beef spread or 1 (4 1/2 ) can deviled ham
1/4 cup onion, Finely Chopped, 1 sm.
1/4 teaspoon salt
1/8 teaspoon garlic salt
1/8 teaspoon pepper
1 (8 ) can sauerkraut, Drained

Steps:

  • Mix all the ingredients together except the sauerkraut and cheese.
  • Shape mixture into 5 patties, each about 3/4-inch thick.
  • Set oven control to broil or 550 degrees F.
  • Broil the patties 4 inches from the heat, turning once, to the desired doneness, about 10 to 15 minutes.
  • Top each patty with sauerkraut and a cheese slice.
  • Broil until the cheese is melted and a light brown in color.
  • Nice served on toasted rye or pumpernickel buns or bread.

Nutrition Facts : Calories 722, Fat 72.2, SaturatedFat 31.7, Cholesterol 115.7, Sodium 194, Carbohydrate 2.4, Fiber 0.2, Sugar 0.7, Protein 15.1

BEEFY REUBEN BURGERS



Beefy Reuben Burgers image

Try Beefy Reuben Burgers when you'd prefer your sauerkraut and rye bread with ground beef instead of corned. These Reuben burgers take only 15 minutes and are made with HEINZ Ketchup and sour cream.

Provided by My Food and Family

Categories     Home

Time 15m

Yield 4 servings

Number Of Ingredients 6

1 lb. lean ground beef
1/2 cup HEINZ Tomato Ketchup
1/4 cup sour cream
8 rye bread slices
4 KRAFT Big Slice Swiss Cheese Slices
1/2 cup drained CLAUSSEN Sauerkraut

Steps:

  • Brown meat in medium skillet on medium heat, stirring frequently; drain. Return meat to skillet.
  • Stir in ketchup and sour cream; cook 2 min. or until heated through, stirring frequently.
  • Spoon meat mixture evenly onto 4 bread slices; top with cheese and sauerkraut. Cover with remaining bread slices.

Nutrition Facts : Calories 530, Fat 22 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 110 mg, Sodium 940 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 36 g

REUBEN BURGER



Reuben Burger image

If you like Sauerkraut you'll love this burger. Hey even if you don't this may get you loving it! The recipe is for one burger Just keep multiplying it for as many as you want. I like to serve this burger with a small lettuce Tomato Onion salad, mushrooms on the side and Baking stone oven fries. I made this burger tonight and really loved it - hope you'll try it and love it too.

Provided by Bergy

Categories     Lunch/Snacks

Time 19m

Yield 1 serving(s)

Number Of Ingredients 9

6 ounces extra lean ground beef, divided into 2 patties (less if you want)
salt and pepper, totaste
1/2 teaspoon chili flakes, to taste
1 -2 slice bacon, crisp fried
4 tablespoons grated swiss cheese or 1 slice cheese
1/2 cup wine-cured sauerkraut, well squeezed
3 canned jalapeno peppers (optional)
6 medium mushrooms, halved (optional)
1 burger bun

Steps:

  • Mix the salt, pepper and chili flakes into the hamburger, form two patties.
  • Place cheese on one patty and put the other one on top, seal edges well.
  • Fry the bacon until crisp, remove from pan, drain on a paper towel and drain grease from the pan leaving a bit of the bacon grease on the pan.
  • Brown one side of the burger on high heat flip after 2 minutes, turn heat to medium, cover and continue cooking for another 5 minutes.
  • Flip the burger, add Mushrooms to the pan, cover and continue cooking (total time approximately 12 minutes).
  • Make room on the pan for the Kraut and brown it a bit heating it through during the last 2 minutes cooking time-keep it separate from the mushrooms.
  • Meanwhile toast the inside of the bun, when the burger is cooked place patty in the bun, top with Kraut, bacon & Jalapenos.
  • Serve mushrooms on the side.

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