Reuben burgers bring the best parts of a classic deli sandwich to the dinner table in about 25–30 minutes. Shape four seasoned 80/20 ground beef patties, cook them for 4–5 minutes per side, melt Swiss cheese on top, and finish each burger with toasted rye buns, Thousand Island or Russian dressing, and thoroughly drained sauerkraut.
Every bite delivers rich beef, nutty melted Swiss, tangy cabbage, creamy dressing, and the distinctive flavor of rye in one wonderfully messy sandwich. The key to a great result is squeezing the sauerkraut very dry and toasting the buns, so the burgers stay sturdy while the toppings remain bright and flavorful.
Jump to RecipeWhy You’ll Love This Recipe
A Reuben burger is more than a burger with random toppings. It is a carefully balanced combination of savory beef, mild Swiss cheese, sour sauerkraut, creamy dressing, and rye bread, all of which echo the familiar deli sandwich while bringing the comfort of a skillet-cooked dinner.
The recipe is also wonderfully practical. The patties cook quickly, the buns toast in the same pan or on the same grill, and the toppings require almost no preparation beyond draining the sauerkraut and opening the dressing.
Use 80/20 ground beef when possible because its fat content helps the patties stay juicy over medium-high heat. Since the cheese and dressing add plenty of richness, the sauerkraut supplies the sharp, crisp contrast that keeps every bite from feeling heavy.
For a complete dinner spread, serve these burgers with a simple side salad or a warm vegetable. If you are planning a multi-course meal, a comforting parsley Parmesan pasta can work well beside the burgers when you want a hearty table.
Ingredients You’ll Need
Gather the ingredients before heating the grill or skillet. The cooking moves quickly once the beef hits the hot surface, so having the cheese, toasted-bun ingredients, dressing, and sauerkraut ready makes assembly easy.
- Ground beef: One pound makes four patties of about 4 ounces each. Choose 80/20 beef for the juiciest texture.
- Seasoning: Kosher salt and freshly ground black pepper keep the beef flavor at the center.
- Swiss cheese: Four slices melt smoothly and add the gentle nuttiness expected in a Reuben.
- Buns: Rye hamburger buns are the most traditional choice, but sturdy seeded buns, marble rye, or pretzel-style buns are also suitable.
- Sauerkraut: One cup is enough for a generous topping on all four burgers, provided it is squeezed very dry.
- Dressing: Use between 1/3 and 1/2 cup of Thousand Island or Russian dressing, depending on how saucy you like your burgers.
- Toasting fat: One tablespoon of butter or neutral oil helps the cut sides of the buns become golden and crisp.
For an optional flavor accent, mix 1 teaspoon of caraway seeds or 1 tablespoon of minced onion into the beef. Caraway reinforces the rye flavor, while onion adds savory sweetness without changing the basic recipe.
When choosing between dressings, Thousand Island is creamier and slightly sweeter. Russian dressing usually tastes sharper and more savory, making it a good choice if you prefer a burger with a stronger deli character.
For another easy dinner idea with bold, familiar flavors, you can also keep our fiesta chicken dinner in your weekly recipe rotation.
How to Make It Step-by-Step
Step 1: Drain the sauerkraut thoroughly before doing anything else. Press it in a fine-mesh strainer or place it in a clean kitchen towel and squeeze firmly until most of the liquid is gone; this prevents the finished buns from becoming soggy.
Step 2: Divide the ground beef into four equal portions, about 4 ounces each. Shape the portions into patties slightly wider than the buns because the beef will shrink as it cooks, and avoid pressing the meat too firmly so the burgers remain tender.
Step 3: Season both sides of every patty with the kosher salt and freshly ground black pepper. If using caraway seeds or minced onion, mix the optional ingredient into the beef gently before forming the patties rather than sprinkling it only on the outside.
Step 4: Heat a grill, grill pan, or heavy skillet over medium-high heat. Cook the patties for about 4–5 minutes per side for medium, checking that the centers reach 160°F; the total burger cooking time is about 10–12 minutes.
Step 5: During the final 1–2 minutes of cooking, place one Swiss cheese slice on each patty. Cover the skillet or grill briefly to trap heat and help the cheese melt into a smooth layer without overcooking the beef.
Step 6: While the patties finish, butter or lightly oil the cut sides of the buns. Toast them cut-side down in the skillet or on the grill for about 1–2 minutes, watching closely so the edges turn golden rather than dark.
Step 7: Spread Thousand Island or Russian dressing over the toasted bun halves. Place a hot cheeseburger patty on each bottom bun, add the squeezed-dry sauerkraut, and cap with the top bun.
Step 8: Serve the burgers immediately while the Swiss cheese is soft and the buns are crisp. Put extra dressing on the side for anyone who wants a creamier bite.
Chef Tips for the Best Reuben Burgers
The most important preparation detail is removing moisture from the sauerkraut. A quick drain is not enough because liquid trapped between the cabbage strands can soak into the bun almost immediately; squeeze it in a towel until it feels loose and fairly dry.
Keep the beef cold until you are ready to shape it, and handle it as little as possible. Overworking the ground meat creates a dense, springy patty instead of the soft, juicy texture that makes a burger satisfying.
Make the patties slightly wider than the buns and, if you like, press a shallow indentation in the center of each one. This helps the patties maintain a flatter shape as they cook and leaves room for the cheese and toppings.
Toast the buns even if they seem sturdy. The crisp, buttery surface provides flavor and creates a protective layer between the sauerkraut and bread, which is especially useful when using generous toppings.
For fully melted cheese, cover the pan for the last minute or two. You can also use a broiler briefly, but watch carefully because the buns and cheese can brown quickly.
If you enjoy a little heat, stir a small amount of prepared horseradish into the dressing. Keep the quantity modest so it adds a warm deli-style bite without overwhelming the sauerkraut or Swiss cheese.
Another popular variation includes pastrami. Add 4–8 ounces of thinly sliced pastrami on top of the cooked patties before the sauerkraut, creating an extra-meaty sandwich while keeping the same basic method.
What to Serve With Reuben Burgers
These burgers are rich enough to stand alone, but a bright or crisp side makes the meal feel more balanced. Try dill pickles, a simple green salad, roasted vegetables, or oven-baked potato wedges.
A cool fruit side can provide a pleasant contrast to the warm beef and tangy sauerkraut. Our creamy fruit salad is a useful option when you want something sweet and refreshing alongside a hearty dinner.
If you are serving guests, set out the dressing separately along with extra sauerkraut and pickles. This lets everyone adjust the topping ratio and keeps the buns from sitting under wet ingredients for too long.
For dessert, the deli-inspired meal does not need a complicated finish. A pan of crunchy Butterfinger brownies offers a rich, chocolatey ending that can be cut into small squares for sharing.
Storage and Reheating
Reuben burgers are best assembled and eaten right away because the sauerkraut and dressing gradually soften the toasted buns. If you expect leftovers, store the cooked patties, buns, sauerkraut, and dressing separately in airtight containers in the refrigerator.
To reheat, warm the patties gently in a skillet over medium-low heat until heated through, then add Swiss cheese during the final minute. Toast the buns again in a dry skillet or with a little butter, warm the sauerkraut separately if desired, and assemble just before serving.
Do not freeze fully assembled burgers because the dressing and sauerkraut can make the bread watery after thawing. Freezing cooked patties separately is a better option, although freshly cooked patties will provide the best texture.
For another comforting finish after dinner, a rustic fruit galette brings a flaky pastry crust and seasonal fruit to the table without requiring a fussy presentation.
Reuben Burgers
Ingredients
Method
- Drain the sauerkraut thoroughly in a fine-mesh strainer, then press it firmly or squeeze it in a clean kitchen towel until as dry as possible.
- Divide the ground beef into four equal portions of about 4 ounces each. Shape each portion into a patty slightly wider than the bun, and season both sides with kosher salt and black pepper.
- Heat a grill, grill pan, or heavy skillet over medium-high heat. Cook the patties for about 4–5 minutes per side for medium, or until the centers reach 160°F.
- Place one Swiss cheese slice on each patty during the final 1–2 minutes of cooking. Cover briefly so the cheese melts completely.
- Butter or lightly oil the cut sides of the buns. Toast them cut-side down in the skillet or on the grill for about 1–2 minutes, until golden.
- Spread Thousand Island or Russian dressing over the toasted buns. Add the cheeseburger patties, top with the dry sauerkraut, and serve immediately.
Notes
Final Thoughts
Reuben burgers are a simple way to turn familiar deli flavors into a filling homemade dinner. The method is straightforward, but each small detail matters: use well-seasoned 80/20 beef, squeeze the sauerkraut dry, melt the Swiss cheese completely, and toast the rye buns until golden.
Thousand Island dressing makes the burger creamy and gently sweet, while Russian dressing gives it a sharper edge. You can also add caraway, minced onion, horseradish, or thinly sliced pastrami to personalize the sandwich without losing its Reuben identity.
With four burgers ready in about 25–30 minutes, this recipe is quick enough for a weeknight and special enough for a casual weekend meal. Serve them hot with crisp sides, plenty of napkins, and extra dressing for the full deli-burger experience.