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Reuben Burgers

If you love Reuben’s and have some leftover corned beef these Reuben burgers are a great choice! The patties, which are a combination of ground beef and corned beef, are grilled up with sauerkraut and Swiss cheese then smushed between two slices of Rye bread with homemade dressing.

Reuben burger up close.

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What’s to love about this recipe?

  • It’s got all the classic Reuben flavors! Corned beef✔️️ Sauerkraut✔️️ Swiss cheese✔️️ Dressing✔️️ Rye bread✔️️
  • It’s a great way to use up leftover corned beef! The patties are made up of a combination of ground beef and corned beef which is ground up in a food processor. It’s a super simple and delicious way to avoid letting any corned beef go to waste.
  • It’s unique! If you like to get creative in the kitchen this Reuben burger is for you. It’s a fun twist and is downright tasty.
Multiple burgers with a beer.

What is a Reuben?

A Reuben is a sandwich traditionally consisting of corned beef, sauerkraut, Swiss cheese, and Russian dressing served on Rye bread and grilled. Contrary to popular belief, the Reuben was invented right here in the United States, although the exact origin within the US is unclear there are a couple of different theories that you can read about on Wikipedia. Nowadays there are many variations of this well-loved sandwich. You can find it with ham, pastrami, or turkey instead of corned beef and it is most commonly served with Thousand Island dressing rather than Russian dressing.

Ingredients (+ notes & substitutions)

Ingredients for recipe (see recipe card).
  • Mayonnaise: The base of the dressing.
  • Pickle relish: I used dill relish. If you prefer some additional sweetness feel free to use sweet relish.
  • Ketchup
  • Horseradish: For a little bite.
  • Chili powder: Russian dressing is typically made with chili sauce but for this recipe I have opted for chili powder in addition to paprika.
  • Paprika: You can use smoked or sweet if you like but personally I prefer regular ole paprika for this dish.
  • Garlic: One small clove is sufficient.
  • White onion: Red onion is a fine substitute.
  • Cooked corned beef brisket
  • Ground black pepper: To season the burger patties.
  • Mustard powder: Also to season the burger patties.
  • Red pepper flakes: If you don’t want the heat, skip it.
  • Ground beef: For the burger patties.
  • Swiss cheese: Because you can’t have a Reuben without Swiss cheese and you definitely can’t have a burger without cheese.
  • Sauerkraut: Make sure you drain it well first.
  • Rye bread: You can use regular Rye bread, marble, or pumpernickel. Large slices work great when cut in half. If you can find Rye hamburger buns those would be great too – I, unfortunately, was unable to get my hands on any.

How do you make these Reuben burgers? (+ tips)

  1. Combine all the ingredients for the dressing in a small bowl and set aside.
Dressing in a small blue bowl.

2. Process the corned beef, black pepper, mustard powder, and red pepper flakes in a food processor fit with a blade attachment until a ground paste-like texture forms.

Ground corned beef in food processor bowl.

3. Combine the corned beef mixture with the ground beef. Divide into four equal portions, form into patties approximately four inches in diameter, and gently press down the center with your thumb creating a shallow indent. The indent helps keep the patties flat as they cook.

Four patties in a grill pan.

4. Heat a griddle or cast-iron skillet to medium-high heat.

5. Place the patties in the skillet and cook for four minutes, then flip, top with sauerkraut and a slice of Swiss cheese, cover, and cook an additional 3-4 minutes. Remove the burgers from heat and set them aside.

Close-up of cooked burgers in a grill pan.

6. In batches, place the bread in the hot skillet and cook for 1-2 minutes until golden and toasted.

Toasted marble Rye bread.

7. To assemble: Layer a slice of Rye bread with a burger patty then top with dressing and another slice of Rye bread. Serve warm.

How to store

Refrigerate the burger patties and the dressing separately in airtight containers for up to four days.

Reuben burger and an ale.
Close-up of a Reuben burger.

More unique burger recipes:

  • Mushroom & Swiss Burgers w/ Black Garlic Aioli: Step-up your burger game with these loaded mushroom and Swiss burgers with black garlic aioli. These next-level burgers are juicy, umami-rich, and ready in less than 30-minutes.
  • Bacon Hatch Chile Burgers: I can’t wait for you to bite into these indulgent bacon hatch chile burgers! They are made with a combination of beef and pork rendering them extra juicy, topped with melted cheddar and crispy bacon, and smothered with a smoky roasted hatch chile sauce.

If you make these Rueben burgers I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instagram @taoofspiceblog. Love, light, and happy cooking ya’ll ♥

Reuben burger up close.

Rueben Burger

Yield: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

If you love Reuben's and have some leftover corned beef these Reuben burgers are a great choice! The patties, which are a combination of ground beef and corned beef, are grilled up with sauerkraut and Swiss cheese, then smushed between two slices of Rye bread with homemade dressing.

Ingredients

Dressing

  • 1/4 cup mayonnaise
  • 1 tablespoon pickle relish, sweet or dill
  • 1 teaspoon ketchup
  • 3/8 teaspoon horseradish
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon paprika
  • 1 small clove garlic, crushed or finely minced
  • 1 tablespoon finely minced white onion, could sub for red

For the burgers

  • 2/3 pound cooked corned beef brisket
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon mustard powder
  • 1/2 teaspoon red pepper flakes 
  • 2/3 pound ground beef
  • 4 slices Swiss cheese
  • 1 1/3 cups sauerkraut, drained 
  • 4 large slices Rye bread, halved 

Instructions

  1. Combine all the ingredients for the dressing in a small bowl and set aside.
  2. Process the corned beef, black pepper, mustard powder, and red pepper flakes in a food processor fit with a blade attachment until a ground paste-like texture forms.
  3. Combine the corned beef mixture with the ground beef. Divide into four equal portions, form into patties approximately four inches in diameter, and gently press down the center with your thumb creating a shallow indent.
  4. Heat a griddle or cast-iron skillet to medium-high heat.
  5. Place the patties in the skillet and cook for four minutes, then flip, top with sauerkraut and a slice of Swiss cheese, cover, and cook an additional 3-4 minutes. Remove the burgers from heat and set them aside.
  6. In batches, place the bread in the hot skillet and cook for 1-2 minutes until golden and toasted.
  7. To assemble: Layer a slice of Rye bread with a burger patty then top with dressing and another slice of Rye bread. Serve warm.

Storage: Refrigerate the burger patties and the dressing separately in airtight containers for up to four days.

    Nutrition Information:
    Yield: 4 Serving Size: 1
    Amount Per Serving: Calories: 956Total Fat: 58gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 31gCholesterol: 222mgSodium: 1307mgCarbohydrates: 39gFiber: 5gSugar: 6gProtein: 67g

    The nutritional information provided is computer generated. It is only an estimate and intended for informational purposes only. Nutrition details may vary depending on various factors such as origin, freshness of ingredients, etc

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