Fill a Rocket Scientist's Empty Stomach Reuben Burgers
- 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
- 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
Set grill to medium low (on my grill this is around 300 degrees Fahrenheit)
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.
Recipe courtesy Michelle Christensen, State College, PA