Stuffed Reuben Burgers Food

MELTY REUBEN BURGER

Steps:

• Make the dressing: In a small bowl, combine the mayonnaise, ketchup, relish, Worcestershire, lemon juice, and horseradish. Season with salt and pepper. Cover and refrigerate until ready to use.
• Make the burgers: Prepare a grill or grill pan over medium-high heat. Brush the grill with vegetable oil. In a medium bowl, combine the corned beef and sauerkraut. Set aside until ready to use.
• Set out a large piece of aluminum foil and wrap buns in foil. Shape beef into 4 equally sized patties, about 4-inches wide. Season both sides with salt and pepper. Using your thumb, press a shallow indent into the center of each burger. Set both aside.
• Place buns on grill and grill until warmed, about 2 minutes. Remove foil package to a plate and keep warm until ready to serve.
• Grill patties until crust develops on bottom side, about 5 minutes. Flip and cook 4 minutes more. Top each burger with two slices of cheese, cover the grill, and cook until cheese is melted and meat is no longer pink in center about 2 minutes more. Remove burgers to a plate.
• To assemble, arrange burger patty on bottom of bun and pile sauerkraut mixture on top. Drizzle dressing over and sandwich with top bun. Serve immediately.

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.

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:

• 1. 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.
• 2. 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.
• 3. 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!

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.

CHEESE & GREEN CHILIES STUFFED BURGERS

Steps:

• Mix all the ingredients together except the cheese slices and chiles.
• Shape the mixture into 12 thin patties, each about 3 1/2-inches in diameter.
• Place 1 cheese slice and 1 tsp of the chiles on each of 6 patties.
• Top with the remaining 6 patties sealing the edges firmly.
• Broil or grill the patties 4-inches from the heat, turning once, until the desired doneness is reached, about 10 to 15 minutes.