RECIPES: Recipe Details

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Rueberger

I am pam, work as a driver for a package delivery company. I came up with this recipe one weekend because I could not decide if I was hungry for a rueben sandwich or a hamburger. Decided to have both tied into one. The people I work with are my taste testers. I have seen rueben burgers that are hamburgers with saurkraut and swiss cheese, mine I grind the corn beef brisket and add some hamburger hopefully capturing the flavor of a rueben with the satisfaction of the hamburger.

Ingredients 

2 3 1/2 pound corn beef briskets (ground coarse)
3 pounds sirlion
2 packets of spice (comes with the cornbeef)
2 teaspooons mustard seed
1 teaspoon ground cloves
1 teaspoon anise seed (heaping)
1/2 cup of Sutter Home Cabernet Sauvignon
1 jar of Gedney Saurkraut (32 ounces)
30 slices of swiss cheese
60 thick slices of rye bread
1 jar of Thousand Island dressing.

Instructions 

Grind the meat and add the spices and wine letting sit for about 30 minutes before shaping into patties. About 1/3 pound per pattie Grill for about 5-7 minutes on each side on medium heat.....keeping in mind grills are like ovens and the temperture may vary. Toast the bread approxamently 1-2 minutes on each side being careful not to burn it. Right before serving add the swiss cheese to melt some while putting the sandwich together... toast, thousand island dressing burger w/cheese topped with saurkruat.

Comments 

I have tried this burger with different variations of my recipe a few times and this is the choice recipe. You can also cut the recipe down to a smaller version, I am used to cooking for many (13 to 50) so I left it at the last amount used.