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Reuben Burgers

 Reuben Burgers
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
2 ServingsPrep/Total Time: 20 min.


  • 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


  • 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°.
  • 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.
Nutritional Facts: 1 burger equals 456 calories, 26 g fat (12 g saturated fat), 101 mg cholesterol, 457 mg sodium, 23 g carbohydrate, 2 g fiber, 31 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer