Food Network: Fill a Rocket Scientist's Empty Stomach Reuben Burgers

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Fill a Rocket Scientist's Empty Stomach Reuben Burgers
Recipe courtesy Michelle Christensen, State College, PA

Ingredients
Russian Dressing:
1 cup mayonnaise
1/2 cup ketchup
1/4 cup chili sauce
1 tablespoon horseradish.
1 sweet gherkin pickle
1 tablespoons chopped parsley

1 pound ground chuck
1 pound ground sirloin
1 egg
1 tablespoon Worcestershire sauce
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon mustard

Salt
Pepper

1 1/2 cups sauerkraut
12 (approximately 1-inch thick) slices rye bread
6 slices Swiss cheese

Cole slaw, applesauce, cold beer as an accompaniment

Directions
Set grill to medium low (on my grill this is around 300 degrees
Fahrenheit)

Ingredients
Russian Dressing:

Directions
Mix together mayonnaise, ketchup, chili sauce, and horseradish. Finely

chop the pickle and add to dressing. Stir in parsley. Refrigerate until ready for use.

Mix together both meats, the egg as a binder, the Worcestershire sauce, allspice, cloves and mustard
along with desired amount of salt and pepper. I prefer grinding my own allspice and cloves and it
takes just a couple of each. It is important not to over work the meat and have it get tough.

Divide the meat into 6 (1/3 pound) burgers about 1 inch thick and press the centers in to prevent
them from balling up on the grill.

Place on the grill approximately 5 minutes per side depending on desired doneness.

Begin warming the sauerkraut in a separate pan.

The bread should go on the grill after turning the burgers, at a low temperature area so they will
toast but not burn.

Top the burger with cheese in the last 2 minutes of burger cooking time.

Remove burgers and bread; spread each slice of bread with Russian dressing and top with 1/4 cup of
sauerkraut. Cover with remaining bread.

Serve with coleslaw, applesauce, and a cold beer.