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.
Servings: 4
Ingredients:
| 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% |
-
1 egg
2 tbsp (25 mL) water
1/4 cup (50 mL) dry bread crumbs
1 tbsp (15 mL) Dijon or sweet mustard
1 tsp (5 mL) caraway seeds
1/2 tsp (2 mL) each salt and pepper
8 oz (250 g) lean ground beef
8 oz (250 g) lean ground pork
1/2 cup (125 mL) sauerkraut, drained and rinsed
4 slices Swiss cheese
Reuben Sauce:
2 tbsp (25 mL) light mayonnaise
2 tbsp (25 mL) sweet green relish
1 tbsp (15 mL) 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.
Additional Information
Source
Canadian Living Magazine: July 2005
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