Smashed Reuben Burgers Recipe

Updated March 21, 2019

20140728-burger-topping-week-ruben-burger-vicky-wasik-2.jpg — Vicky Wasik

Sure, the Reuben sandwich is a classic that can't be improved. That doesn't mean magic won't happen when it's reimagined as a hamburger. Here, we take a page from the Gospel of Slider and the Gospel of Smashed, to create a gooey, dripping, crusty, delicious Reuben burger.

Why this recipe works:

Smashing the burgers in a hot skillet or on a hot griddle creates a crispy, lacy crust that can't be beat.
Melting cheese both on the patties and on the bread guarantees that the cheese will be totally melted and fused to both the meat and the bread.

Burger Toppings Week: The Smashed Reuben Burger

Recipe Details

Smashed Reuben Burgers Recipe

Active 30 mins

Total 30 mins

Serves 4 servings

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Ingredients

2 1/2 tablespoons mayonnaise
2 tablespoons sour cream
1 1/2 tablespoons ketchup
1 tablespoon dill pickle relish
2 teaspoons fresh juice from 1 lemon
1 teaspoon grated horseradish from a jar
Kosher salt and freshly ground black pepper
8 small thin slices Jewish rye bread, or 4 large thin slices Jewish rye bread cut in half
3 tablespoons unsalted butter, softened
3 tablespoons vegetable oil
1 pound freshly ground beef chuck, preferably about 80 percent lean, formed into 4 (4-ounce) balls
Ground coriander seeds, for sprinkling
1/2 cup drained sauerkraut
8 thin slices Swiss cheese, divided

Directions

Preheat oven to 350°F. In a medium bowl, stir together mayonnaise, sour cream, ketchup, relish, lemon juice, and horseradish. Season Russian dressing with salt and pepper and set aside.
Brush rye bread with softened butter and set on a rimmed baking sheet in 1 layer. Bake in oven until toasted, turning once, about 5 minutes.
Heat oil in 2 large skillets or 1 large cast iron griddle over high heat until smoking. Season beef balls all over with salt and pepper and add to skillets or griddle, spacing them apart. Using a sturdy metal spatula, smash each ball to a thin round patty. Sprinkle with coriander seed and cook until well browned and crusty on the bottom, 2-4 minutes.
Top each patty with sauerkraut, then scrape patties from skillet using a sturdy thin metal spatula or metal bench scraper, and flip so that sauerkraut is on bottom side.
Top each patty with 1 slice of Swiss cheese and cook until kraut is softened and browned slightly and cheese has melted.
Meanwhile, set remaining 4 slices Swiss cheese on half of bread slices and return to oven to warm bread and melt cheese, about 1 minute. Set cheese-topped bread slices on patties, cheese side down.
Spread Russian dressing on the 4 remaining bread slices, reserving any remaining dressing for another use. Lift each burger stack and set on top of bottom bread with Russian dressing. Serve immediately.

Special equipment

2 large stainless steel or cast-iron skillets or large cast-iron griddle, sturdy metal spatula or metal bench knife

This Recipe Appears In

Burger Toppings Week: The Smashed Reuben Burger

Nutrition Facts (per serving)
396	Calories
34g	Fat
11g	Carbs
12g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	396
% Daily Value*
Total Fat 34g	44%
Saturated Fat 11g	55%
Cholesterol 62mg	21%
Sodium 741mg	32%
Total Carbohydrate 11g	4%
Dietary Fiber 2g	6%
Total Sugars 3g
Protein 12g
Vitamin C 5mg	26%
Calcium 111mg	9%
Iron 2mg	10%
Potassium 221mg	5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.