This burger uses ground corned beef as the patty, then stacks it with sauerkraut, Swiss cheese, and Russian dressing on a toasted rye bun — every component you’d find in a classic Reuben, just in burger form. The whole thing comes together in 35 minutes, and the patty is genuinely juicier than a standard beef burger because corned beef is already well-seasoned and has a higher fat content. If you like Reuben sandwiches, this is worth making at least once.
Smart swaps
- Ground corned beef: This is the one ingredient worth tracking down. Ask your butcher to grind a corned beef brisket fresh — pre-ground versions exist but vary in quality. In a pinch, you can finely chop deli corned beef and pulse it briefly in a food processor, but the texture will be denser.
- Rye buns: Dedicated rye burger buns can be hard to find. A marble rye sandwich loaf cut into thick rounds works well. A sturdy pretzel bun is a reasonable backup — it holds up to the wet toppings without going soggy as fast.
- Russian dressing: If you only have Thousand Island, it’s close enough. For a quicker homemade version, mix mayonnaise, ketchup, a little horseradish, and a splash of Worcestershire.
- Swiss cheese: Emmental or Gruyère both melt well and have a similar mild nuttiness. Avoid pre-shredded — slices melt more evenly over the patty.
What makes this version work
Two things matter most here. First, draining the sauerkraut thoroughly — press it in a clean towel or squeeze it hard in your fist — because excess liquid will soak straight through the bun and make the whole thing fall apart before you finish eating it. Second, the thumb indent in the center of each patty is especially important with ground corned beef, which has more fat than a standard burger blend and will puff and dome aggressively over high heat if you skip it. Keep the indent about half an inch deep and an inch wide, and the patty will cook flat and make contact with the bun evenly.
What can go wrong
- Patty falls apart on the grill: Ground corned beef can be loosely textured. Handle the patties as little as possible after forming them, and let them sit in the fridge for 15 minutes before cooking — skip the egg in the mix, it makes the patty mushy. Cold fat holds the shape better than a binder does.
- Burger tastes overwhelmingly salty: Corned beef is already cured and heavily seasoned. Don’t add salt to the patty mix, and use Russian dressing sparingly on the first build — you can always add more at the table.
- Cheese slides off before it melts: Lay the cheese slice on the patty while it’s still on the heat, then cover the pan or close the grill lid for 60 seconds. Without a lid, the cheese just sits there.
- Bun goes soggy fast: Spread Russian dressing on both bun halves right before serving, not during prep. If you’re making these for a group, keep the components separate and assemble to order.
- Patty undercooked in the center: Ground corned beef needs to reach 160°F (71°C) internal temperature — use an instant-read thermometer. The exterior browns quickly because of the fat content, so the outside can look done well before the inside is safe.
Storage and reheating
Store cooked patties separately from the buns and toppings. Wrapped tightly, they keep in the fridge for up to 3 days. Reheat in a covered skillet over medium-low heat with a splash of water to create steam — this keeps the patty from drying out and gets it back to 160°F (71°C) without overcooking the outside. Microwaving works in a pinch but tends to toughen the texture. Uncooked formed patties can be frozen for up to 2 months; separate them with parchment paper and thaw overnight in the fridge before cooking. Don’t freeze assembled burgers — the sauerkraut and dressing turn watery on thaw.
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.
Notes
Nutrition
Frequently asked questions
Where do I find ground corned beef?
Your best option is a butcher who will grind it fresh from brisket — call ahead because not every shop keeps it on hand. Some well-stocked grocery stores carry it pre-packaged near the specialty meats, but availability is inconsistent.
Can I use regular ground beef instead of ground corned beef?
You can, but the burger will taste more like a standard cheeseburger with Reuben toppings rather than a true Reuben burger. If you go that route, season the beef with a teaspoon of pickling spice and a pinch of garlic powder to get closer to the corned beef flavor profile.
Do I need to cook the patty all the way through?
Yes — ground corned beef must reach an internal temperature of 160°F (71°C). Because it’s ground meat, not whole-muscle, any pink center is not safe to eat regardless of how the outside looks.
Can I make this on a stovetop instead of a grill?
A cast-iron or heavy stainless skillet works great and actually gives you better crust control than a grill. Use medium-high heat and don’t move the patty for the first 4 minutes so it develops a proper sear.
Is homemade Russian dressing worth the effort here?
For a weeknight, store-bought is fine. If you have five minutes, a quick homemade version — mayo, ketchup, horseradish, and a little Worcestershire — tastes noticeably brighter and less sweet than most jarred versions.
How do I stop the burger from being too salty?
Don’t add any salt to the patty mix — corned beef is already cured and seasoned, so extra salt will make it nearly inedible. Taste your Russian dressing and sauerkraut before building the burger and adjust quantities accordingly.