The Reuben sandwich—corned beef, sauerkraut and Thousand Island dressing on pumpernickel bread—originated in Omaha, Nebraska. For the Reuben Burger, Chef Lisa used the same ingredients on an all-beef patty.
Servings and Ingredients
|2 lbs.||85%-lean ground beef|
|2 tbsp.||pickling spice, ground|
|¼ tsp.||fennel seed, ground|
|4 oz.||thinly sliced corned beef|
|4 slice(s)||Hy-Vee Swiss cheese|
|8 slice(s)||Hy-Vee Bakery marble rye bread, or Kiev pumpernickel bread, toasted|
|1 c.||Hy-Vee sauerkraut|
|Hy-Vee sliced dill pickles, optional|
|Homemade Thousand Island Dressing|
|½ c.||Hy-Vee ketchup|
|¼ c.||Hy-Vee mayonnaise|
|¼ c.||Hy-Vee sweet pickle relish|
|1||hard boiled egg, finely chopped|
|Hy-Vee salt, to taste|
|Hy-Vee ground black pepper, to taste|
Things To Grab
- Charcoal or gas grill
- Large bowl
- Meat thermometer
- Small bowl
- Prepare a charcoal or gas grill for direct cooking over medium heat.
Make Burgers: In a large bowl, combine beef, pickling spice and fennel seed. Shape into four 3/4-inch patties, about 8-oz. each.
- Grill patties on a well-greased rack for 12 to 14 minutes or until internal temperature of patties reaches 160 degrees, turning once halfway through. During the last 1 to 2 minutes of grilling, top patties with corned beef and Swiss cheese, and place bread slices on grill directly over heat to lightly toast. Remove from grill; let patties rest for 5 minutes.
Make Homemade Thousand Island Dressing: In a small bowl, stir together ketchup, mayonnaise, and sweet pickle relish. Stir in hard-boiled egg. Season to taste with Hy-Vee salt and black pepper.
- To serve burgers, spread Thousand Island dressing on half of the bread slices. Layer with sauerkraut, corned beef-and-cheese-topped-patties, and pickles. Top with remaining bread slices.
Amounts Per Serving
- Total Fat: 65g
- Cholesterol: 195mg
- Sodium: 1970mg
- Total Carbohydrates: 73g
- Protein: 58g