Why You’ll Love this Reubenburgers Recipe
When you sink your teeth into a Reubenburger, you’ll instantly understand why this dish is a game-changer.
Imagine the perfect blend of juicy beef and melty Swiss cheese, all topped with that tangy sauerkraut mixture. It’s a unique twist on the classic Reuben sandwich, delivering bold flavors in every bite.
I love how it combines the comfort of a burger with the zesty kick of traditional Reuben ingredients. Plus, it’s surprisingly easy to make, making it a fantastic option for weeknight dinners or weekend gatherings.
You’ll impress your friends and family while enjoying a meal that feels special. Trust me, once you try this recipe, you’ll be hooked and craving more!
Ingredients of Reubenburgers
When it comes to whipping up a delicious meal, the ingredients are the stars of the show—especially for something as mouthwatering as Reubenburgers. This recipe brings together classic flavors in a way that’s not only easy to prepare but also incredibly satisfying.
You’ll find a great mix of savory beef, tangy sauerkraut, and gooey Swiss cheese, making every bite a taste sensation. Plus, who doesn’t love a good burger? So, let’s plunge into what you need to gather for this delightful dish.
Here’s a handy list of ingredients for your Reubenburgers:
- 1 tablespoon vegetable oil
- 1 small onion, chopped
- 1 1/2 cups sauerkraut, rinsed and drained
- 1/2 cup apple juice or beef broth
- 1/3 cup ketchup
- 1 lb lean ground beef
- 2 tablespoons prepared yellow mustard
- 1/4 teaspoon salt
- 1 cup Swiss cheese, shredded (about 4 oz)
- 6 hamburger buns, split
Now, about those ingredients—let’s chat. You might be wondering if you can swap out the beef for something else like turkey or a veggie option. You totally can! The beauty of this recipe is that it’s quite flexible.
If you prefer a leaner option, ground turkey works well, and if you want to go meatless, consider using a plant-based ground meat alternative. Just keep an eye on cooking times, as they can vary.
And don’t skimp on the Swiss cheese; that melty goodness is what makes these burgers so special. Also, feel free to adjust the sauerkraut to your liking—more or less, it’s your call. Enjoy the process, and remember, cooking is all about having fun and experimenting!
How to Make Reubenburgers
Making Cheesy Reubenburgers is a delightful adventure in the kitchen, and trust me, you’ll want to dive right in. First things first, grab your 1 tablespoon of vegetable oil and heat it up in a medium skillet over medium heat. Once the oil is shimmering, toss in that 1 small chopped onion. As it sizzles, give it a good stir and let it sauté until it turns a lovely golden brown—this should take just a few minutes, and the aroma will have you dreaming of those burgers already.
Now, it’s time to add in the star of the show: the 1 1/2 cups of sauerkraut, rinsed and drained. Pour in either 1/2 cup of apple juice or beef broth along with 1/3 cup of ketchup. Stir it all together and let it simmer uncovered for about 20 minutes. You want that mixture to be warm and inviting by the time you’re ready to pile it on the burgers.
While that sauerkraut mixture is doing its thing, let’s talk about the beef. In a medium mixing bowl, combine 1 pound of lean ground beef with 2 tablespoons of prepared yellow mustard and 1/4 teaspoon of salt. This is where things get fun—mix it all together until just combined.
Now, shape the beef mixture into 12 thin patties. Here’s a little pro tip: make them as uniform as possible so they cook evenly. For that cheesy goodness, take 6 of the patties and place about 1 cup of shredded Swiss cheese (approximately 4 oz) on top. Then, take the remaining 6 patties and place them over the cheese-topped ones, sealing the edges well. This cheese is going to melt and ooze out in the best way possible, so take your time here.
Now, it’s time to fire up the grill. If you’re using a gas grill, set it to medium-high heat, or, if you’re feeling the charcoal vibe, get those coals nice and hot. Place the patties on the grill and cook for about 6-8 minutes on each side, or until they’re well done.
While those burgers are sizzling away, you can toast your hamburger buns. Simply place them cut side down around the edges of the grill for about 3-4 minutes—watch them closely, as no one likes a burnt bun.
Finally, assemble your Reubenburgers by placing the patties on the toasted buns and topping them with that warm sauerkraut mixture. Trust me, when you take a bite, the rich flavors will have you reminiscing about the best meals you’ve ever had. Enjoy the process, and remember, the kitchen is your playground.
Reubenburgers Substitutions & Variations
While I love the classic Cheesy Reubenburger, experimenting with substitutions and variations can take your burger experience to a whole new level.
For a twist, I’ve swapped the ground beef for turkey or even plant-based patties, making it a lighter option. If you’re feeling adventurous, try adding a slice of pastrami or corned beef for an extra layer of flavor.
Instead of Swiss cheese, I’ve used provolone or even a sharp cheddar for a different taste. You can also play with the toppings—adding pickles or jalapeños can give it a nice kick.
Finally, switch up the buns; pretzel or rye buns can add a unique twist. The possibilities are endless, so let your creativity shine!
What to Serve with Reubenburgers
After experimenting with different variations of Reubenburgers, it’s time to think about sides that complement this delicious meal.
I’ve found that crispy potato wedges or classic French fries pair perfectly, adding a satisfying crunch. Coleslaw brings a revitalizing, tangy contrast that balances the richness of the burger.
For a lighter option, a simple green salad with a zesty vinaigrette works wonders. If you want to stick with the theme, consider serving pickles or dill spears on the side—they enhance the savory flavors beautifully.
Finally, don’t forget a good dipping sauce! A creamy dressing or even extra mustard can elevate each bite.
These sides will make your Reubenburgers truly unforgettable and leave everyone wanting more!
Additional Tips & Notes
To guarantee your Reubenburgers turn out perfect every time, I recommend paying attention to the quality of your ingredients. Fresh ground beef makes a big difference in flavor and texture, so opt for lean cuts.
When it comes to sauerkraut, look for the kind that’s refrigerated rather than canned; it’ll provide a better crunch and tang. Don’t skimp on the Swiss cheese—use a good-quality brand for that creamy melt.
If you like a bit of kick, consider adding some horseradish to your sauerkraut mixture. Finally, for a fun twist, try using different types of buns, like pretzel or rye, to enhance the Reuben flavor.
Enjoy experimenting, and happy grilling!