RECIPES: Recipe Details
This is a great local burger because I used the flavors most common to my kitchen, and my taste buds. Local does not have to mean an area, or an ethnicity, but closeness to something. This closeness is to my family, and the food we enjoy cooking and eating together. This burger was inspired during one of my visits to Michigan to see my sister and her family. My niece and I were watching the 2004 "Sutter Homes Build a Better Burger Contest" and our mouths were watering to try the burgers. My niece leaned over to me and, referring to a family favorite that we made the other day, she said "what about a Reuben burger?" We brainstormed and came up with this tangy, buttery, and spicy burger that hopefully leaves you asking, "More Thousand Island please!" Having the opportunity to create this recipe, try it out and taste it, all alongside my family, makes this a common recipe in my mind, and local favorite memory in my heart.
-1 lb. Ground Chuck
-1/2 lb. Ground Sirloin
-1.75 Cups Chopped, Diced Corned Beef (Sliced 1/8" thick)
- 1 egg, lightly beaten
-1/4 cup Italian Bread Crumbs
-1 and 1/2 tsp. salt
-1 tsp. pepper
-Rye Bread Loaf, sliced into 6 Burger sized "rolls"
-Oil (for grill)
-1.5 Cups Sauerkraut
-6 thin slices Swiss Cheese
- 12 tsp. Fat Free Thousand Island Dressing
-6 tsp. Horseradish Sauce
1.) Preheat Grill to Medium-High Heat
2.)Combine 1lb. Ground Chuck, 1/2 lb. Ground Sirloin, 1egg (lightly beaten), 1/4 cup Italian Bread Crumbs, 1.75 cups Corned Beef (diced), salt, and pepper in a bowl.
3.) Let meat mixture sit until room temperature.
4.) Slice Rye Loaf into burger sized squares. (Each 1/2 of bun should be 1/2"-3/4" thick)
5.) Squeeze out juice from Sauerkraut by placing in dish towel and "ringing".
6.)Grease grill with oil.
7.)Place burgers onto grill and cook for 4-5 minutes on each side.
8.) Just before removing the burgers, place the buns on the grill to get a light toasting.
9.)When burgers are finished cooking, place each burger onto 1/2 of bun
10.) Top burgers with 1 slice of Swiss cheese, a quarter-cup of Sauerkraut, 2 tsp. Thousand Island, 1 tsp. Horseradish, and other 1/2 of bun.