Reuben Burgers
This recipe makes 4 servings
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 |
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
- Keywords : Lunch; Main Course; Beef; Pork; Cheese; Grill/Barbecue;









