– 10 Ounces of crunchy dill pickle chips (optional garnish)
Instructions
1. Mix the sauerkraut, thousand island, and shredded Swiss cheese in a small mixing bowl, wrap, cover, and store in the refrigerator (under 41 degrees F.) until needed.
2. In a separate mixing bowl beat the egg and beer together until well mixed.
3. Add your black pepper, coriander, smoked paprika, mustard powder, sage, salt, sugar, onion powder, roasted garlic, and fennel to the egg/beer mix and whisk until all the ingredients are well incorporated.
4. Add your ground beef and ground pork butt to your liquid mixture and mix with your hands until the blend in well combined.
5. Let the mixture rest for fifteen minutes wrapped and covered in the refrigerator.
6. Form Patties into 2.5 Ounces patties ( For consistency purposes I use a 2.5 Ounces ice cream scoop)
7. Grill on a charcoal grill on high heat for 2 minutes then rotate them 90 degrees.
8. Grill for another 2 minutes then flip the burgers
9. Grill for two minutes and then rotate them 90 degrees.
10. After two minutes take a temperature reading. The burgers need to reach 165 degrees and
when they do remove them from the grill.
11. Let the burgers rest for 3 minutes. While letting the burgers rest, lightly grill the pretzel buns.
12. Top each burger with 1 Ounces of Ruben sauerkraut
13. Plate each burger and enjoy with friends, family, and loved ones!
