Reuben Burgers

By The Canadian Living Test Kitchen

Dill pickles and thick-cut potato chips are the perfect accoutrements
for this European-deli-inspired burger. Serve on pumpernickel buns or
kaiser rolls.

Servings: 4

1 egg
2 tbsp tbsp (25 mL) water
1/4 cup (28 g) dry bread crumbs
1 tbsp (15 g) Dijon mustard or sweet mustard
1 tsp (5 mL) caraway seeds
1/2 tsp(2 mL) each salt and pepper
8oz oz(227 gr) lean ground pork
1/2 cup (75 g) sauerkraut, drained and rinsed
4 slices Swiss cheese

Reuben Sauce:
2 tbsp(25 mL) light mayonnaise
2 tbsp (25 mL) sweet green relish
1 tbsp (15 mL) ketchup

　
Preparation:
Reuben Sauce: In small bowl, stir together mayonnaise, relish and
ketchup. Set aside.

In large bowl, beat egg with water; stir in bread crumbs, mustard,
caraway seeds, salt and pepper. Add beef and pork; mix just until
combined. Shape into four 3/4-inch (2 cm) thick patties. (Make-ahead:

Layer between waxed paper in airtight container and refrigerate for
up to 24 hours or freeze for up to 1 month. Thaw in refrigerator.)

Place on greased grill over medium heat; close lid and grill, turning
once, until digital thermometer inserted sideways into centre reads
160°F (71°C), about 15 minutes.

Top each burger with Reuben Sauce, sauerkraut, then cheese; grill
until cheese is melted, about 5 minutes.

Source
Canadian Living Magazine: July 2005