- 2 teaspoons salt
- 1 teaspoon pepper
- 1 garlic clove, minced
- 2 pounds ground pork
- 1/2 cup sauerkraut, drained
- 8 slices Swiss cheese
- 8 hamburger buns, split and toasted
- In a large bowl, combine the salt, pepper and garlic; crumble pork over seasonings and mix well. Shape into 16 patties, about 3/8 in. thick. Spoon tablespoon sauerkraut in the center of eight patties; top each with a second patty and press edges to seal.
- Grill, uncovered, over medium heat for 4-5 minutes on each side or until a thermometer reads 160°. Top with cheese. Serve on buns. Yield: 8 servings.
Originally published as Reuben Burgers in Quick Cooking September/October 2002, p10
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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