RECIPES: Recipe Details

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Blackstone Hotel Two Cheese Reuben Burgers

Debates about the origins of famous recipes intrigue me, and one of the most fascinating debates revolve around the delectable Reuben sandwich. Being from Omaha, Nebraska, I tend to believe the lore that it originated here at the Blackstone Hotel in 1925 as a late night meal for poker players. Whether it is true or not, the invention of the Reuben has become a part of Omaha history, and we are proud to call it our own.

To honor our local culinary creation, I created these Reuben burgers, adding a few twists to make them a little more modern and interesting. Studded with corned beef and blue cheese crumbles, the double beef patties are loaded with flavor. In order to add some freshness, as a topping, I replaced some of the traditional sauerkraut with fresh cabbage and mixed the resulting slaw with a zesty Russian dressing. In keeping with Reuben tradition, these burgers are also topped with sliced corned beef and Swiss cheese.

I hope you enjoyed hearing about some Nebraska food lore, and I hope you enjoy these tasty burgers, a tribute to our little piece of American food history.


Russian-Dressed Slaw:
3/4 cup high quality mayonnaise
2 1/4 teaspoons Tablespoon Lea & Perrins Worcestershire sauce
2 1/4 teaspoons Tabasco Chipotle pepper sauce
2 1/2 Tablespoons ketchup
2 1/2 teaspoons grated horseradish
3 cups shredded green cabbage
1/4 cup diced red onion
3/4 cup rinsed and drained sauerkraut
1/4 teaspoon caraway seeds
1 pound ground sirloin
1 pound ground chuck
1 cup finely chopped high quality (cooked) corned beef
3/4 cup Treasure Cave crumbled blue cheese
1/2 teaspoon black pepper
1 teaspoon kosher salt
Vegetable oil, for brushing on the grill rack
12 very thin slices high quality (cooked) corn beef
6 slices Jarlsburg Swiss cheese
6 sandwich or Kaiser Rolls, split (preferably pumpernickel or rye, if you can find them)


Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the Russian-Dressed Slaw, in a large bowl, whisk together the mayonnaise, Worcestershire sauce, Tabasco Chipotle pepper sauce, ketchup and horseradish. Stir in the cabbage, red onion, sauerkraut and caraway seeds. Cover and refrigerate until serving.

To make the patties, in a large bowl gently combine the ground sirloin, ground chuck, chopped corned beef, crumbled blue cheese, pepper and salt. Form into 6 patties sized to fit the rolls.

Brush the grill rack with the vegetable oil. Place patties on the grill rack, cover and cook, turning once, for 5 to 7 minutes on each side for medium doneness. During the last few minutes of patties cooking, top each patty with 2 slices of corned beef (folded, if necessary) and 1 slice of Jarlsburg Swiss and cook until cheese melts. During the last minute of patties cooking, place rolls cut sides down on the outer edges of the grill rack to lightly toast.

To assemble the burgers, onto each toasted roll bottom place a cooked patty, an equal amount of the slaw, and a roll top.

Makes 6 burgers


It might be a challenge to find pumpernickel or rye sandwich rolls; don