Stuffed Reuben Burgers Recipes

RUEBEN BURGER

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

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.

FILL A ROCKET SCIENTIST'S EMPTY STOMACH REUBEN BURGERS

Steps:

• Set grill to medium low (on my grill this is around 300 degrees Fahrenheit)
• Russian Dressing:
• Mix together mayonnaise, ketchup, chili sauce, and horseradish. Finely chop the pickle and add to dressing. Stir in parsley. Refrigerate until ready for use.
• Mix together both meats, the egg as a binder, the Worcestershire sauce, allspice, cloves and mustard along with desired amount of salt and pepper. I prefer grinding my own allspice and cloves and it takes just a couple of each. It is important not to over work the meat and have it get tough.
• Divide the meat into 6 (1/3 pound) burgers about 1 inch thick and press the centers in to prevent them from balling up on the grill.
• Place on the grill approximately 5 minutes per side depending on desired doneness.
• Begin warming the sauerkraut in a separate pan.
• The bread should go on the grill after turning the burgers, at a low temperature area so they will toast but not burn.
• Top the burger with cheese in the last 2 minutes of burger cooking time.
• Remove burgers and bread; spread each slice of bread with Russian dressing and top with 1/4 cup of sauerkraut. Cover with remaining bread.
• Serve with coleslaw, applesauce, and a cold beer.

BEEFY REUBEN BURGERS

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.

REUBEN BURGERS

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.

STUFFED REUBEN BREAD

Steps:

• Roll out dough into a rectangle as thin as you can get it, about 1/4 inch thick.
• In order given, layer ingredients down the center third of the dough(long ways).
• Slice the outer thirds into one inch intervals.
• Starting at the top, weave the ends and tuck them under while working down to the bottom of the loaf.
• Tuck all ends inches
• Place on a greased cookie sheet and brush with beaten egg wash (1 tablespoons water and 1 egg) and sprinkle with poppy seeds.
• Bake at 350 degrees for about 35 minutes.

REUBEN BURGERS ON RYE

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.

REUBEN PORTOBELLO MUSHROOM BURGERS

Steps:

• Preheat oven to 375°. Cut stem ends off unpeeled garlic cloves. Place cloves on a piece of foil. Drizzle with 1/2 teaspoon oil; wrap in foil. Bake until cloves are soft, 20-25 minutes. Unwrap and cool to room temperature. , Meanwhile, in a large skillet, heat 1 tablespoon oil over medium heat. Add onion; cook and stir until softened, 4-6 minutes. Reduce heat to medium-low; cook until deep golden brown, 30-40 minutes, stirring occasionally. Squeeze roasted garlic from skins; mash with a fork. Add to onions. Stir in sauerkraut, coleslaw mix and applesauce. Cook and stir over medium heat until coleslaw begins to soften, about 5 minutes. Remove from the heat., Place mushrooms on a baking sheet. Brush with remaining 2 tablespoons oil. Combine spices; rub over mushrooms. Bake until tender, 10-15 minutes, turning once. Top with Swiss cheese; bake until cheese is melted, 2-3 minutes longer., Serve mushrooms in buns with sauerkraut mixture and dressing.

STUFFED REUBEN BURGERS!

Steps:

• Separate the ground beef into 16 equal size balls. Flatten the balls out into about 4 inch patties. Cut the cheese slices into 4 small squares. Put 2 squares on top of each of 8 hamberger patties. On top of the cheese, put 1 Tablespoon of sauerkaut, and then up to 1 Tablespoon of the Thousand Island Dressing.
• Put the remaining 8 hamburger patties carefully on top of the ones with fillings. Press the patties together around the edges to create a seal.
• Fry in a large pan on medium-high. Sprinkle each hamburger patty with some black pepper. When burgers are done, top with swiss cheese, put 1 Tbs. water in pan and put lid on pan to melt the cheese. Place on buns and use sauerkraut and Thousand Island dressing to top. Serve right away!