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Reuben Burgers

By The Canadian Living Test Kitchen

Tested till perfect

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Reuben Burgers

This recipe makes 4 servings

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Nutritional Info
Per serving: about -
cal 454
pro 34 g
total fat 30 g
sat. fat 13 g
carb 11 g
fibre 1 g
chol 146 mg
sodium 872 mg
% RDI: -
calcium 33
iron 20
vit A 11
vit C 8
folate 10

More great recipes from this menu:

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

Ingredients

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

Preparation

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.

Source : Canadian Living Magazine: July 2005

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