Reuben Burger

These mouthwatering griddle burgers transform the traditional Reuben sandwich into something out of this world! Combine corned beef, pastrami, Swiss cheese, sauerkraut, and Thousand Island dressing with a traditional smash burger for a delicious Reuben burger that cooks up in under 10 minutes!
Prep Time
5minutes mins
Cook Time
10minutes mins
Total Time
15minutes mins
Course: burgers, Griddle Recipes, Main CourseCuisine: AmericanKeyword: Reuben burger, Reuben burger sandwich, smashed Reuben burger Servings: 2 burgers Author: Neal
Ingredients
8 oz 80/20 ground beef
burger seasoning of your choice *Or substitute salt and pepper.
¼ lb corned beef sliced thin
¼ lb pastrami sliced thin
½ cup sauerkraut
4 slices Swiss cheese
Thousand Island dressing
2 hamburger buns *Onion buns or brioche buns recommended.
Instructions
Heat griddle until it reaches 400-425 degrees F. While griddle is heating, place sauerkraut in a strainer to drain out excess moisture.
Portion ground beef into medium-packed 4 oz balls. When griddle is hot, place the balls of beef down on the hot zone of the griddle, making sure to leave enough space in between each to smash and flip.
Place a piece of parchment paper over the first ball, and use your burger press or a stiff spatula to press down until the burger patty is about 1/4″-1/2″ thick. Repeat for the second beef ball.
Season the top of each burger patty with burger seasoning.
Toast the hamburger buns on the griddle cut side down. When buns are toasted, remove them from the griddle and add Thousand Island to the bottom side of each bun. Set to the side while the meats cook.
When burgers are a bit more than halfway cooked through (and there are still some pink spots on top), use a spatula or scraper to flip the burgers to the second side, making sure to scrape under the burger crust to remove it from the griddle with your burgers. Immediately after flipping the burger patties, top each with one slice of Swiss cheese. When the cheese is melted on the burger patties (probably about 1 minute), remove from the griddle and transfer the burgers to the prepared buns.
While burgers are cooking, add the sauerkraut to the griddle in two equally sized piles to heat it up. Make two piles of the deli meat on the griddle (about the same size as your hamburger buns). Each meat pile should have about ⅛ lb of corned beef and ⅛ lb of pastrami. Once the sauerkraut and deli meat piles have warmed for about 60-90 seconds, flip to the second side.
Place a slice of Swiss cheese on top of each deli meat pile and allow it to cook for an additional minute, or until the Swiss is melted.
Build the Reuben Burgers: Place one deli meat pile on top of each burger patty. Top with the sauerkraut. Drizzle on additional Thousand Island dressing if desired, and top with the top bun piece. Enjoy!