Put a new spin on a classic with this recipe from Jeanne Fenstermaker of Kendallville, Indiana. Jeanne uses ground pork and sauerkraut in this fun alternative to traditional burgers. For true Reuben flavor, put the ketchup away and top things off with Thousand Island salad dressing.
Recommended: 50 Dinners for Serious Bread Lovers
VERIFIED BY Taste of Home Test Kitchen
- 2 pounds ground pork
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 garlic clove, minced
- 1/2 cup sauerkraut, drained
- 8 slices Swiss cheese
- 8 hamburger buns, split and toasted
- In a bowl, combine pork, salt, pepper and garlic; 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 6-8 minutes on each side or until juices run clear. Top with cheese. Serve on buns. Yield: 8 servings.
Originally published as Reuben Burgers in Quick Cooking September/October 2002, p10