RUEBEN BURGER
Provided by Robert Irvine : Food Network
Time 35m
Yield Four 8-ounce burgers
Number Of Ingredients 15
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.
REUBEN BURGER
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
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.
ROLLER COASTER REUBEN BURGERS
Provided by Robert Irvine : Food Network
Time 1h40m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- Heat a large skillet with the oil over medium heat and saute the onions until translucent. Remove to a large bowl and let cool.
- Add all the remaining ingredients, except the cheese and BBQ sauce, to the bowl and combine well. Liberally spray a baking sheet with cooking spray Take half of the ground beef mixture and form into a loaf on the baking sheet.
- Lay the strips of cheese on top of the meatloaf, then cover with the other half of the meat mixture. When finished it should look like a block of meatloaf.
- Bake in the preheated oven until the internal temperature registers140 degrees F on an instant-read thermometer. This should take about 1 hour (but please check constantly as some ovens cook faster then others). About 5 minutes before the meatloaf is ready remove from oven and coat with the BBQ sauce. Return to the oven until nicely glazed.
- Remove meatloaf from the oven to a cutting board and allow to cool. Cut the meatloaf into 1-inch thick slices and put each slice between 2 pieces of rye bread. At this point you can add, tomato, lettuce and pickle, if you like.
THE WURST REUBEN BURGERS
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
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.
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.
REUBEN BURGERS
Make and share this Reuben Burgers recipe from Food.com.
Provided by Jellyqueen
Categories Pork
Yield 5 serving(s)
Number Of Ingredients 8
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
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
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 PORTOBELLO MUSHROOM BURGERS
These portobello mushroom burgers are a hit every time I serve them. They are filling but not heavy. The sauerkraut, garlic cloves and onions can be made ahead to cut down on prep time. -Lisa Benoit, Cookeville, Tennessee
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 8 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 396 calories, Fat 22g fat (5g saturated fat), Cholesterol 13mg cholesterol, Sodium 708mg sodium, Carbohydrate 38g carbohydrate (13g sugars, Fiber 4g fiber), Protein 10g protein.
REUBEN BURGERS ON RYE
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
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 SANDWICH BURGER
No need to choose between a Reuben sandwich and a juicy burger when you make this ground beef and corned beef mash-up!
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Shape meat into 4 (1/2-inch thick) patties.
- Cook patties in large skillet on medium heat 4 to 5 min. on each side or until done (160ºF). Top with corned beef and cheese; cover. Cook 1 min. or until cheese begins to melt and corned beef is heated through.
- Spread bottom of rolls with 1/4 cup dressing; top with lettuce, tomatoes and sauerkraut. Cover with topped burgers, remaining dressing and tops of rolls.
Nutrition Facts : Calories 500, Fat 27 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 110 mg, Sodium 940 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 38 g
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