Reuben Burger

July 29th, 2011 by Erin Gennow
Rueben Burger

Rueben Burger

Reuben Burger

Here’s a rueben style burger.  Season the ground meat with the same seasonings you would use to make corned beef.  Top the cooked patty with Gruyere cheese, sauerkraut, and dressing.

Prep Time: 20 minutes (with buns and peppers prepared already)

Cook Time: 10 minutes

Serving Size: 4

Ingredients

1 recipe Soft Rye Sandwich Buns (recipe below)

1 lb. ground beef

½ teaspoon fine sea salt

1 teaspoon brown sugar

1 teaspoon ground mustard

1 teaspoon black pepper

½ teaspoon ground juniper berries

½ teaspoon ground allspice

Toppings

4 slices Swiss cheese, preferably Gruyere

¼ cup Thousand Island Dressing (recipe below)

1 cup sauerkraut

Process

Season the ground beef with ½ teaspoon fine sea salt, 1 teaspoon brown sugar, 1 teaspoon ground mustard, 1 teaspoon ground juniper berries, 1 teaspoon black pepper, ½ teaspoon ground allspice, ½ teaspoon ground cloves, and ¼ teaspoon ground cinnamon.  Mix with your hands just until combined.

Divide the ground beef into 4 equal portions.  Shape each portion into a round and flatten.  Create a slight dip in the center so when the burger puffs it evens out and does not bulge.

Grill or saute the burgers for about 4-5 minutes per side, or until medium-well.  Add the Gruyere cheese just at the last minute to melt.

To assemble the burgers, place a burger on top of the bottom piece of bun and top with sauerkraut.  Spread about 1 tablespoon of the dressing on the inside of each topper bun.  Top and serve!

A year ago on The Daily Morsel

Thousand Island Dressing

3/4 cup mayonnaise, or yogurt

1/2 cup ketchup

2 tablespoons sweet pickle relish

1 tablespoon apple cider vinegar

Splash of Worcestershire sauce (optional)

Stir everything to combine and store in the refrigerator for up to two weeks.

Soft Rye Sandwich Buns

Swapping out a bit of white flour for rye flour in the Soft White Sandwich Buns gives a bit of a heartier, savory taste to these otherwise soft and sweet buns.

Prep Time: 5 minutes

Inactive Prep Time:  2+ hours (for rising)

Cook Time: 15-20 minutes

Serves: 8 Buns

Ingredients

1 cup warm water (8 ounces) – about 110 degrees, no hotter than 115

2 tablespoons melted butter (1 ounce), cooled

3 teaspoons active dry yeast (or 1 packet)

2 teaspoons fine sea salt

¼ (1.75 ounces) cup granulated sugar

11 ounces white all-purpose flour (about 2 cups spoon scooped into the measuring cup and leveled off)

5 ounces light rye flour (about 1 cup spoon scooped into the measuring cup and leveled off)

1 egg beaten, plus 1 tablespoon water, optional (for egg wash)

Equipment

A plastic container with a non-air tight lid for rising and storage.  I like a plastic juice pitcher.

Mixing

Pour the warm water in a bowl.  Add the yeast, salt, and sugar.  Stir to combine.  Add the butter and lightly beaten egg.  Add the flours.  Stir with a wooden spoon until combined.  Place the dough ball in the plastic container and cover with lid.  It will be a bit wet and sticky.  Let rise until double in size.  This will take about 2 hours, depending on the warmth of the environment.

Once it doubles you may use it right away, or store it in the refrigerator for up to 5 days.

Shaping

Once the dough has doubled, flour a wooden cutting board or your counter and dump the dough out of the pitcher/bowl.  Gather the dough into a ball and divide in half.  Divide each half in half.  Roll the four pieces into balls and divide each piece in half once more.  Now you should have 8 pieces.

Shape into whatever shape you desire for your buns.  Long and narrow for hotdog buns, round for hamburger, or long ovals for hoagie style buns.

Place shaped dough a few inches apart on a baking sheet.  I like using the cookie sheets for buns.  Let rise for about an hour until nice and puffy.  Once the buns are puffy brush lightly with egg wash or melted butter if desired.  Sprinkle with sesame seeds, or other seed if desired.

Baking

Bake in a 375 degree Fahrenheit preheated oven for about 15-20 minutes.

Cool on a rack.  These buns are best eaten the day they are made, but they will keep in a zip top bag for a couple of days.

 

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