Fill a Rocket Scientist's Empty Stomach Reuben Burgers

Total Time:
30 min
20 min
10 min

6 servings

  • 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
  • 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.

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