New this month
Reuben Burgers

Reuben Burgers

"Put a new spin on a classic with this recipe from Jeanne Fenstermaker of Kendallville, Indiana. Jeanne uses ground pork and sauerkraut in this fun alternative to traditional burgers. For true Reuben flavor, put the ketchup away and top things off with Thousand Island salad dressing."
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30 m servings
Serving size has been adjusted!
Original recipe yields 8 servings

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  1. In a bowl, combine pork, salt, pepper and garlic; mix well. Shape into 16 patties, about 3/8 in. thick. Spoon tablespoon sauerkraut in the center of eight patties; top each with a second patty and press edges to seal.
  2. Grill, uncovered, over medium heat for 6-8 minutes on each side or until juices run clear. Top with cheese. Serve on buns.

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Read all reviews 3
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These were SO YUMMY! I do not typically like Reuben sandwiches, but my husband does. I tried this recipe (a little skeptical)and it was GREAT!!! I followed the recipe as written. We didn't use 1...

Good idea, poor result. The interior of the patties is steamed dues to the saurkraut in the middle, making for an unpleaseast texture of the burger interior.

I thought this was good! We had burgers to have for dinner but I didn't want just a regular burger, so I googled around and found this. I like reubens so I figured, why not? I had swiss at home,...

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