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Reuben Burgers: A Deli Classic With a Delicious Twist

Reuben Burgers

Juicy cheeseburgers become a deli favorite with Swiss cheese, tangy sauerkraut, creamy dressing, and toasted rye buns. This easy dinner makes 4 satisfying burgers in about 25–30 minutes.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

For the burgers
  • 1 pound Ground beef, preferably 80/20
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Freshly ground black pepper
  • 4 slices Swiss cheese
  • 4 buns Rye hamburger buns or sturdy seeded buns
  • 1 tablespoon Butter or neutral oil, for toasting buns
For the toppings
  • 1 cup Sauerkraut, thoroughly drained and squeezed dry
  • 1/3 to 1/2 cup Thousand Island or Russian dressing
Optional additions
  • 1 teaspoon Caraway seeds mixed into the beef
  • 1 tablespoon Minced onion mixed into the beef

Method
 

Step-by-Step
  1. 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.
  2. 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.
  3. 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.
  4. Place one Swiss cheese slice on each patty during the final 1–2 minutes of cooking. Cover briefly so the cheese melts completely.
  5. 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.
  6. Spread Thousand Island or Russian dressing over the toasted buns. Add the cheeseburger patties, top with the dry sauerkraut, and serve immediately.

Notes

Do not compact or overwork the beef when shaping the patties. Russian dressing gives a sharper flavor, while a little prepared horseradish stirred into the dressing adds deli-style heat. For a pastrami version, add 4–8 ounces thinly sliced pastrami. These burgers are best served immediately; if needed, keep components separate and reheat patties gently before assembling.