Monday, May 9, 2011

Recipe Swap: Reuben Burgers

The recipe swap category for this week was burgers. We typically don't make burgers outside of the typical ground beef and American cheese burgers. Sometimes we'll change up the cheese or add sauteed mushrooms, but its usually a standard burger. I have no idea why I haven't experimented with them more.

This recipe was the perfect chance to do so. My submission was Patty Melts from Kate at Kate's Recipe Box. When I first read the recipe I immediately though of a Reuben sandwich because of the rye bread and Thousand Island dressing. Initially I had planned on making the recipe exactly, but a burst of creativity hit me as I was forming the patties. "What if we add sauerkraut and made it like a Reuben burger?" I asked Tom. He said it sounded like a good idea so we went for it. After eating pan cooked burgers for over 2 years, we couldn't pass up a chance to make these on the Foreman grill.

Reuben Burgers
Adapted from: Kate's Recipe Box
Servings: 4 burgers
Printer Friendly

Ingredients:
    • 1 lb. ground beef
    • 1/2 tsp. salt
    • 1/2 tsp. pepper
    • 4 thin slices of onion
    • 4 slices swiss cheese
    • 1/2 cup cooked sauerkraut
    • 4-5 tbsp. Thousand Island dressing
    • 2 1/2 tsp. prepared horseradish
    • 8 slices rye bread
    • 3-4 tbsp. butter, softened

Directions:
1. Form the ground beef into long, rectangle shaped patties and sprinkle with salt and pepper.
2. Plug in a George Foreman grill. Add the sauerkraut to a small saucepan and warm over low heat.
3. In a small bowl, combine the Thousand Island dressing and the prepared horseradish.
4. Place the patties on the grill and cook for 4-5 minutes or until cooked through. Meanwhile, butter one side of each slice of bread. Once the burgers are done, top with a slice of Swiss cheese and let melt over the burger (to save on clean up, we just hold the Foreman lid close to the burger but don't actually close it on top of the cheese).
5. Remove the burgers from the grill and set on a plate. Place two slices on the bread butter side down on the grill and cook for about 1 minute until lightly toasted. Repeat until all of the bread is toasted.
6. Spread the dressing and horseradish mixture on the insides of the bread, place the burger on one side, top with an onion slice and some of the prepared sauerkraut. Top with the other slice of bread and cut in half.

The result? "It's not very often that I fall in love at first bite." - Tom

Do you really need more confirmation than that? I definitely plan on making these again! Next time I think we'll try them with a heartier bread as the rye started to fall apart with the butter, dressing and the weight of the burger. So plan on licking your fingers clean. Or you know, being proper and all and using a napkin.


No comments:

Post a Comment