Recipe courtesy of Michelle Christensen
Recipe courtesy of Michelle Christensen
Show:
Ultimate Recipe Showdown
Episode:
Ultimate Recipe Showdown: Burgers
Fill a Rocket Scientist's Empty Stomach Reuben Burgers
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- Level: Easy
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
- Yield: 6 servings
- Level: Easy
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
- Yield: 6 servings
Ingredients
Directions
- 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.
