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
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
- Iron 20.0
- Folate 10.0
- Calcium 33.0
- Vitamin A 11.0
- Vitamin C 8.0