RECIPES: Recipe Details
The classic reuben sandwich
3 lbs ground beef
12 thin slices corned beef
18 tablespoons sauerkraut
2 tablespoons hot mustard
1 cup mayonnaise
1/4 cup catsup or chili sauce
3 tablespoons dill pickle relish
12 thin slices swiss cheese
12 1/2 inch slices black forest rye bread
Preheat grill to 385-400 degrees.
Portion ground beef into 12 4 ounce patties. Top bottom patty with 1 slice of corned beef, 3 tablespoons of sauerkraut, then another slice of corned beef and top with a dollop of mustard. Next add a second 4 ounce patty and form the burger to enclose the filling.
Mix 1 cup mayonnaise, 1/4 cup catsup of chili sauce and 3 tablespoons dill pickle relish for topping.
Place burgers on foil and grill for 7-10 minutes per side on direct heat. Add two slices of swiss cheese during last two minutes on grill.
Toast rye bread for 60 seconds on grill.
Top burger with a dollop of topping and place burger between two slices of lightly grilled rye bread.