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The Reuben Burger

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  • Makes: 4 burgers  
  • Freezes: patties, excellent 
  • Preparation Time: 20 minutes 
  • Baking Time: 12 minutes 

Ingredients

The Reuben Burger

250mL1 cup deli sliced pastrami, finely chopped

5mL1 tsp Crisco® Canola or Vegetable Oil

454g1lb extra lean ground beef

250mL1 cup Bick’s® Wine Sauerkraut, drained, rinsed, squeezed dry and finely chopped

Salt and pepper to taste

4 hamburger buns (71g each)

Toppings:

1oz/28g each4 slices light or regular Swiss cheese

50mL1/4 cup Bick’s Wine Sauerkraut, divided

4 Bick’s Sandwich Savers® Extra Garlic Pickles

75mL1/3 cup Thousand Island Dressing, divided (recipe follows)

Directions

 1 Heat 1 tsp (5mL) oil in medium skillet over high heat. Add pastrami and cook, stirring, until slightly crispy, about 4 minutes. Remove from skillet and cool. Meanwhile, combine ground beef and sauerkraut. Add cooled pastrami, salt and pepper and mix well. Divide into 4 patties. Preheat barbeque grill to high.

 2 Lightly brush one side of each patty with oil. Place oiled side down on hot grill and then oil top side. Cook, 3-5 minutes per side, or until an internal temperature of 160°F (71°C) is reached. Meanwhile, toast buns on grill.

 3 Spread tops and bottoms with Thousand Island Dressing. Place cooked patties on bottom buns, top with additional sauerkraut and Swiss cheese. Return to barbeque and cook on low heat, until cheese melts, about 2 minutes.

  Top with toppings, bun tops and enjoy.

Tip(s)

These burgers freeze really well, raw or cooked. To freeze them raw, wrap them individually in plastic wrap and then place in freezer bag. To cook from frozen, lightly oil them and place on hot grill. Add an additional 3-5 minutes cooking time per side.


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