Smashed Reuben Burgers Recipe

By
Daniel Gritzer
Daniel Gritzer
Daniel Gritzer
Editorial Director
Daniel joined the Serious Eats culinary team in 2014 and writes recipes, equipment reviews, articles on cooking techniques. Prior to that he was a food editor at Food & Wine magazine, and the staff writer for Time Out New York's restaurant and bars section.
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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.

Recipe Details

Smashed Reuben Burgers Recipe

Active 30 mins
Total 30 mins
Serves 4 servings

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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Top each patty with 1 slice of Swiss cheese and cook until kraut is softened and browned slightly and cheese has melted.

  6. 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.

  7. 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

Nutrition Facts (per serving)
389Calories
34gFat
10gCarbs
11gProtein
×
Nutrition Facts
Servings: 4
Amount per serving
Calories389
% Daily Value*
Total Fat 34g44%
Saturated Fat 11g55%
Cholesterol 62mg21%
Sodium 725mg32%
Total Carbohydrate 10g4%
Dietary Fiber 1g5%
Total Sugars 3g
Protein 11g
Vitamin C 5mg26%
Calcium 109mg8%
Iron 2mg9%
Potassium 216mg5%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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