Recipe courtesy of Michelle Christensen
30 min
20 min
6 servings



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

Russian Dressing: 

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. 


Butter Burgers

Recipe courtesy of Food Network Kitchen

Niman Ranch Burgers

Recipe courtesy of Ina Garten

The Burger Bar

Recipe courtesy of Tyler Florence

The Wurst Reuben Burgers

Recipe courtesy of Rachael Ray

Roller Coaster Reuben Burgers

Recipe courtesy of Robert Irvine

Roller Coaster Reuben Burgers

Recipe courtesy of Robert Irvine


Recipe courtesy of Lee Buruss


Recipe courtesy of Food Network Kitchen

Trending Videos 6 Videos

Get the recipe

School-of-Fish Cupcake Cake 00:56

These colorful cupcakes are sure to make a splash at any summer gathering.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking