Ruben Burgers

Everything you love about a Reuben sandwich packed into a thick, juicy burger patty. Ground beef gets mixed with corned beef spread right into the meat, so that briny, beefy Reuben flavor runs all the way through, not just piled on top.

Broiling gives these patties a nice char on the outside while keeping the inside juicy. Once they’re cooked, pile on drained sauerkraut and a slab of Swiss cheese, then back under the broiler just long enough for the cheese to bubble and brown at the edges.

Serve these on toasted rye or pumpernickel for the full deli experience. The tangy bread stands up to the bold flavors way better than a plain white bun ever could.

Pro Tips

• Drain the sauerkraut thoroughly and press out excess moisture with paper towels. Soggy kraut makes soggy burgers.
• Don’t press down on the patties while they broil. You’ll squeeze out all the juices.
• Make patties slightly larger than your buns since they shrink during cooking.
• Add a smear of Thousand Island dressing to the bun for the complete Reuben experience.

Variations

• Grill these instead of broiling for a smokier char.
• Use pastrami instead of corned beef for a slightly pepperier, leaner patty.
• Try rye bread slices instead of buns and eat them open-faced, diner style.