RECIPES: Recipe Details

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Reuben Burger

Taking the crisp, tangy sweetness of a reuben and pairing it with a grilled juicy burger, adds an all-american twist to a classic sandwich.


1½ lb. Ground Chuck (80% lean)
½ lb. Ground Sirloin (90% lean)
1/4C. Sutter Home Cabernet Sauvignon
1½ tsp. Salt
1½ tsp. Coarse Black Pepper
2-3 Garlic cloves, finely chopped
Vegetable oil for brushing the grill
6 Onion Rolls, split
Butter or margarine to toast rolls
Swiss cheese, sliced
Thousand Island dressing, your favorite brand
Crisp large dill pickle chips
Sauerkraut, drained


Directions: Pre-heat a gas grill to medium-high heat ( about 10 minutes), or a medium-hot fire in a charcoal grill, with cover (about 30 minutes). If you don’t have a thermometer gauge on your grill you can estimate the temperature with the guide below. To estimate the temperature of your grill: Carefully place your hand, palm-side down, about 6 inches over the heat. Count the seconds ("one thousand one, one thousand two," etc.) until the heat forces you to pull your hand away. If you can keep it in place for 2 seconds, the grill is hot (375 degrees F or more); for 3 seconds, it's medium-hot (350-375 degrees F); 4 seconds, it's medium (300-350 degrees F); 5 seconds, it's low (200-300 degrees F). To make Patties: Use a fork to gently combine ground chuck, ground sirloin, wine, salt, pepper, and garlic in a large glass bowl, avoid over handling. Divide into 6 equal parts and form into patties. Place a thumb print in center of patties to help keep them flat. Patties should be sized to fit the roll. Rolls: Butter (or margarine) the inside of each roll. When grill is ready brush grilling rack with oil and place the patties on rack cover and grill for 10-15 minutes, flipping once half way between grill time. If you’re not sure if the patties are done, don’t be tempted to press with a spatula to see if the juices run clear, instead insert a meat thermometer, if it reads at least 160 degrees, it’s done. During the last 4 minutes of grilling add the buns on outer portion of grill toast until golden. Top each patty with a slice (or two, depending on thickness of cheese) of swiss cheese 2-4 minutes before burger is done. To assemble burgers: Lightly spread thousand island dressing on the bottom portion of a toasted roll, place pickle(s), then patty. Using a fork add a large tablespoon or two of sauerkraut and drizzle with thousand island dressing, to your taste. Add roll tops and serve. Makes 6 servings.