Reuben Burgers Recipe
Reuben Burgers Recipe photo by Taste of Home
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A REUBEN sandwich was always my first choice when eating out - until I found this recipe in a local newspaper. After that, my family could eat reubens anytime. Our daughters used to make these when they were in charge of preparing a meal. I usually had all the ingredients on hand, so it didn't take long to get everything on the table. -Betty Ruenholl, Syracuse, Nebraska
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 2 servings


  • 1/4 cup sauerkraut
  • 1/4 teaspoon caraway seeds
  • 1/2 pound ground pork
  • 2 slices Swiss cheese (3/4 ounce each)
  • 2 hamburger buns, split and toasted

Nutritional Facts

1 each: 456 calories, 26g fat (12g saturated fat), 101mg cholesterol, 457mg sodium, 23g carbohydrate (3g sugars, 2g fiber), 31g protein.


  1. In a small saucepan, heat sauerkraut and caraway seeds; keep warm. Shape pork into two patties. Grill, uncovered, over medium heat or broil 4-6 in. from heat for 4-5 minutes on each side or until a thermometer reads 160°.
  2. Top each patty with cheese; continue cooking until cheese is melted. Drain sauerkraut. Place patties on buns; top with sauerkraut. Replace bun tops. Yield: 2 servings.
Originally published as Reuben Burgers in Reminisce July/August 1997, p45

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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