Reuben patty melt burgers are the perfect marriage of two great sandwiches. In this recipe we took the eponymous Reuben Sandwich and combined it with the best qualities of a freshly made burger. Best of all this is something that is very easy to make at home and can be adjusted for any size group of people!
Reuben Sandwiches are a classic for many restaurants. They have a sort of cult following of people that seek them out. What’s not to like about corned beef, sauerkraut, and melted cheeses? The flavors are definitely unique and the textures have an outstanding reputation for a reason. However quality corned beef can be a little difficult to find. It can also be a little overwhelming at times with the strong nitrates and pickle flavors. With this recipe oddly enough these sandwiches take on a little lighter, fresh taste with the addition of ground beef patties. You still get the magic elements of the seasonings with coriander and pickled cabbage, and the sauces, and the great textures of a juicy burger!
Ingredients for Reuben Patty Melt Burgers
- Many great chefs and cooks believe the start to a great sandwich begins with the bread. For this recipe we used marbled rye bread. You can also use regular rye bread or pumpernickle. The caraway seed in these breads lends a great earthy flavor that goes great with sauerkraut, mustard, and swiss.
- Ground beef. This is the driver that makes this sandwich. You could of course use corned beef but you’re back to having a plain Reuben Sandwich (Nothing wrong with that but let’s be different!). We fashioned them ourselves by making small 2 ounce patties so that the bun is evenly occupied. You could also use premade burgers and cut them in half- just make sure they aren’t dry.
- Swiss cheese. Swiss cheese is a regular mainstay with a ruben and patty melts, and many burgers for that matter. The tanginess works great with the pickle, If looking for alternatives, gruyere is even better but more expensive (it’s pretty much what American groceries call swiss on steroids). Emmental, Gouda, or Muenster slices might make great alternatives.
- The sauce- we are pretty much making a thousand island style dressing here. We make an easy sauce with ketchup, mayo, and whole grain dijon mustard. This seasons the already briney sauerkraut even more.
How to make Reuben Patty Melt Burgers
Equipment
Ingredients
- 1 pound Ground beef preferably 80/20 or 90/10. We used organic for this recipe
- 8 pieces Marbled rye bread
- 8 slices Swiss cheese
- 8 ounces Sauerkraut
- 2 tbsp Ketchup
- 2 tbsp Mayonnaise
- 1 tbsp Dijon mustard
- 1 tsp Coriander ground
- 1 tsp Black pepper ground
- 1 tsp Sea salt
- 2 tbsp Butter
Instructions
- Prep the ingredients. Make 2 ounce patties out of the ground beef. They should be flat and thin so they cover the sandwich.
- Meanwhile, make the sauce. In a small bowl combine the mayo, mustard, and ketchup. Mix with a spoon. Press the sauerkraut to remove most of the liquid, then mix with the sauce.
- Season the burgers with the salt, pepper, and ground coriander. Cook in a cast iron pan over medium heat to desired temperature, browning on both sides.
- Assemble the sandwiches. Place one slice of swiss on each piece of bread, alternating so that the entire sandwich gets cheese. Portion the sauce/kraut mixture onto each sandwich. Add two patties to each sandwich, then close.
- Over low to medium heat toast the bread on both sides with the butter. You can also finish them in the oven if you are doing many sandwiches at once. When done, cut into halves and serve. Bon appetit!
