Best Beefy Reuben Burgers Recipes

The Wurst Reuben Burgers image

Provided by Rachael Ray : Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 21

2 tablespoons butter
1 large onion, quartered lengthwise then thinly sliced
Splash water
2 tablespoons spicy mustard
1 pound sack sauerkraut, rinsed and drained
3/4 cup sour cream
1/4 cup ketchup
1/4 cup pickle relish
1 1/2 pounds ground pork or ground pork and veal combined
1 teaspoon dried marjoram
1 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
1 teaspoon celery seeds
1/2 teaspoon ground cardamom
1/4 cup finely chopped fresh flat-leaf parsley
2 tablespoons cider or white wine vinegar
Kosher salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
4 deli slices Emmentaler Swiss cheese, folded to fit burgers
4 seeded or plain burger rolls, split
4 leaves red leaf or red romaine lettuce

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.

Reuben Burger image

Provided by Bergy

Time 19m

Yield 1 serving(s)

Number Of Ingredients 9

6 ounces extra lean ground beef, divided into 2 patties (less if you want)
salt and pepper, totaste
1/2 teaspoon chili flakes, to taste
1 -2 slice bacon, crisp fried
4 tablespoons grated swiss cheese or 1 slice cheese
1/2 cup wine-cured sauerkraut, well squeezed
3 canned jalapeno peppers (optional)
6 medium mushrooms, halved (optional)
1 burger bun

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.

Reuben Burgers image

Provided by Jellyqueen

Categories Pork

Yield 5 serving(s)

Number Of Ingredients 8

1 lb beef, Ground
5 slices swiss cheese (Each cheese slice should be 3 inches by 3 inches.)
1 (4 1/2 ) can corned beef spread or 1 (4 1/2 ) can deviled ham
1/4 cup onion, Finely Chopped, 1 sm.
1/4 teaspoon salt
1/8 teaspoon garlic salt
1/8 teaspoon pepper
1 (8 ) can sauerkraut, Drained

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