Reuben Burgers on Rye Recipe

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Reuben Burgers on Rye Recipe
Reuben Burgers on Rye Recipe photo by Taste of Home
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Reuben Burgers on Rye Recipe

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If you're one of those folks who love Reuben sandwiches but don't care for corned beef, this recipe is for you! I serve these as a light supper with french fries and a green salad. - Bernice Muillenburg, Oregon
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Cook: 10 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Cook: 10 min.

Ingredients

  • 1 cup soft bread crumbs
  • 2/3 cup Thousand Island salad dressing, divided
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1-1/2 pounds ground beef
  • 8 slices rye bread
  • 1 can (14 ounces) sauerkraut, rinsed and drained
  • 4 slices Swiss cheese
  • Butter

Directions

In a large bowl, combine bread crumbs, 1/3 cup dressing, salt and pepper. Crumble beef over mixture and mix well. Shape into four oval patties, about 1/2 in. thick.
Broil 4 in. from the heat or pan-fry for 4-6 minutes on each side or until a thermometer reads 160° and juices run clear.
Place each on a slice of bread. Top with sauerkraut, cheese and remaining dressing and bread.
In a large skillet, melt 2-3 tablespoons butter. Toast sandwiches until lightly browned on both sides, adding butter if necessary. Yield: 4 servings.
Don't have Thousand Island dressing on hand? Combine 1 cup mayonnaise or salad dressing, 1/4 cup chili sauce, 1 teaspoon prepared horseradish, 1 teaspoon finely chopped onion and 1/2 teaspoon paprika. Store in the refrigerator.
Originally published as Reuben Burgers in Taste of Home Ground Beef Cookbook 1999, p100

  • 1 cup soft bread crumbs
  • 2/3 cup Thousand Island salad dressing, divided
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1-1/2 pounds ground beef
  • 8 slices rye bread
  • 1 can (14 ounces) sauerkraut, rinsed and drained
  • 4 slices Swiss cheese
  • Butter
  1. In a large bowl, combine bread crumbs, 1/3 cup dressing, salt and pepper. Crumble beef over mixture and mix well. Shape into four oval patties, about 1/2 in. thick.
  2. Broil 4 in. from the heat or pan-fry for 4-6 minutes on each side or until a thermometer reads 160° and juices run clear.
  3. Place each on a slice of bread. Top with sauerkraut, cheese and remaining dressing and bread.
  4. In a large skillet, melt 2-3 tablespoons butter. Toast sandwiches until lightly browned on both sides, adding butter if necessary. Yield: 4 servings.
Don't have Thousand Island dressing on hand? Combine 1 cup mayonnaise or salad dressing, 1/4 cup chili sauce, 1 teaspoon prepared horseradish, 1 teaspoon finely chopped onion and 1/2 teaspoon paprika. Store in the refrigerator.
Originally published as Reuben Burgers in Taste of Home Ground Beef Cookbook 1999, p100

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