The Reuben Burger is a masterful fusion of two culinary classics: the hearty American burger and the nostalgic Reuben sandwich, a deli favorite with strong Eastern European roots. This recipe brings the best of both worlds into one bun-clad creation that is as flavorful as it is inventive. While the traditional Reuben sandwich is beloved for its tangy sauerkraut, tender corned beef, Swiss cheese, and Russian dressing served on grilled rye bread, the Reuben Burger takes these elements and reimagines them for the burger-loving palate.
To fully appreciate the Reuben Burger, it’s worth exploring the cultural and historical background of its inspiration, the Reuben sandwich. Legend has it that the Reuben sandwich was created in the early 20th century, though its exact origins are debated. Some trace its lineage to Omaha, Nebraska, where grocer Reuben Kulakofsky reportedly concocted the sandwich during a late-night poker game. Others attribute it to Arnold Reuben, the German-Jewish owner of Reuben’s Delicatessen in New York City. Regardless of its origins, the Reuben’s bold and zesty flavors have made it a mainstay at delis across the U.S.
The Reuben Burger takes this beloved sandwich to another level by introducing a burger patty crafted entirely from ground corned beef. This twist preserves the tender and seasoned characteristics of the original corned beef while also lending irresistible juiciness to the patty. To accentuate the Reuben’s tangy and savory notes, the burger features well-drained sauerkraut, Swiss cheese, and a liberal slathering of Russian dressing. Every bite packs a vibrant interplay of textures and flavors that balance richness with a delightful tang.
Another standout feature of the Reuben Burger is the attention to detail in its construction. Rye buns are chosen to complement the traditional flavor profile of the Reuben sandwich, paying homage to the sandwich’s foundation while providing a sturdy yet flavorful vessel for the amped-up filling. Toasting the buns with melted butter not only adds a golden crispness but also rounds out the taste with a buttery finish. Every element is thoughtfully considered, ensuring that no detail is overlooked.
A true highlight of this burger is its ability to walk the line between familiarity and reinvention. For those who adore classic deli sandwiches, it offers a nostalgic nod to the flavors of the Reuben, while also delivering the indulgence of biting into a juicy burger. At the same time, it ventures into new territory, appealing to anyone looking to try a unique take on a familiar comfort food.
Whether served for a casual weeknight dinner or as a standout dish at a backyard barbecue, the Reuben Burger delivers an elevated eating experience that’s equal parts comforting and exciting. With a mere 35 minutes from start to finish, it’s a quick and approachable recipe that transforms simple ingredients into a gourmet meal. By offering a fresh perspective on a cherished sandwich, the Reuben Burger proves that sometimes the best culinary innovation comes from blending the past with the present.
Reuben Burger
Ingredients
- 500 grams ground corned beef Preferably freshly ground by your butcher
- 1 cup sauerkraut well-drained
- 4 slices Swiss cheese
- 4 medium burger buns preferably rye buns for authenticity
- ½ cup Russian dressing homemade or store-bought
- 2 tablespoons unsalted butter melted
Instructions
- Preheat your grill or a heavy skillet to medium-high heat (approximately 190°C / 375°F).
- Form the ground corned beef into four equal patties, making a small indent in the center to prevent puffing up during cooking.
- Grill or pan-fry the patties for 5 to 6 minutes per side, or until they are browned on the outside and cooked to your liking.
- Top each burger with a slice of Swiss cheese and cover briefly to melt the cheese.
- Meanwhile, brush the insides of the rye buns with melted butter and toast them on the grill or in the skillet until golden brown.
- To assemble, spread Russian dressing on the top and bottom halves of each bun. Place the patty on the bottom half, top with sauerkraut, and close with the bun top.