Reuben Burgers

Reuben Burgers Author: Canadian Living Credits: Reuben Burgers

Dill pickles and thick-cut potato chips are the perfect accoutrements for this European-deli-inspired burger. Serve on pumpernickel buns or kaiser rolls.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: July 2005

Ingredients

  • 1 egg
  • 2 tablespoons water
  • 1/4 cup dry bread crumbs
  • 1 tablespoon Dijon mustard
  • 1 tablespoon sweet mustard
  • 1 teaspoon caraway seeds
  • 1/2 teaspoon each salt and pepper
  • 8 oz lean ground beef
  • 8 oz lean ground pork
  • 1/2 cup sauerkraut drained and rinsed
  • 4 Swiss cheese
Reuben Sauce:
  • 2 tablespoons light mayonnaise
  • 2 tablespoons sweet green relish
  • 1 tablespoon ketchup

Method

Reuben Sauce: In small bowl, stir together mayonnaise, relish and ketchup. Set aside.

In large bowl, beat egg with water; stir in bread crumbs, mustard, caraway seeds, salt and pepper. Add beef and pork; mix just until combined. Shape into four 3/4-inch (2 cm) thick patties. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 24 hours or freeze for up to 1 month. Thaw in refrigerator.)

Place on greased grill over medium heat; close lid and grill, turning once, until digital thermometer inserted sideways into centre reads 160°F (71°C), about 15 minutes.

Top each burger with Reuben Sauce, sauerkraut, then cheese; grill until cheese is melted, about 5 minutes.

Nutritional facts <b>Per serving:</b> about

  • Sodium 872 mg
  • Protein 34 g
  • Calories 454.0
  • Total fat 30 g
  • Cholesterol 146 mg
  • Saturated fat 13 g
  • Total carbohydrate 11 g

%RDI

  • Iron 20.0
  • Fibre 0.0
  • Folate 10.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 33.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 11.0
  • Vitamin C 8.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Reuben Burgers

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