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Sure, the Reuben sandwich is a classic that can't be improved. That doesn't mean magic won't happen when it's reimagined as a hamburger. Here, we take a page from the Gospel of Slider and the Gospel of Smashed, to create a gooey, dripping, crusty, delicious Reuben burger.
Why this recipe works:
- Smashing the burgers in a hot skillet or on a hot griddle creates a crispy, lacy crust that can't be beat.
- Melting cheese both on the patties and on the bread guarantees that the cheese will be totally melted and fused to both the meat and the bread.
Recipe Facts
Ingredients
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2 1/2 tablespoons mayonnaise
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2 tablespoons sour cream
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1 1/2 tablespoons ketchup
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1 tablespoon dill pickle relish
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2 teaspoons fresh juice from 1 lemon
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1 teaspoon grated horseradish from a jar
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Kosher salt and freshly ground black pepper
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8 small thin slices Jewish rye bread, or 4 large thin slices Jewish rye bread cut in half
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3 tablespoons unsalted butter, softened
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3 tablespoons vegetable oil
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1 pound freshly ground beef chuck, preferably about 80 percent lean, formed into 4 (4-ounce) balls
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Ground coriander seeds, for sprinkling
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1/2 cup drained sauerkraut
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8 thin slices Swiss cheese, divided
Directions
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Preheat oven to 350°F. In a medium bowl, stir together mayonnaise, sour cream, ketchup, relish, lemon juice, and horseradish. Season Russian dressing with salt and pepper and set aside.
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Brush rye bread with softened butter and set on a rimmed baking sheet in 1 layer. Bake in oven until toasted, turning once, about 5 minutes.
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Heat oil in 2 large skillets or 1 large cast iron griddle over high heat until smoking. Season beef balls all over with salt and pepper and add to skillets or griddle, spacing them apart. Using a sturdy metal spatula, smash each ball to a thin round patty. Sprinkle with coriander seed and cook until well browned and crusty on the bottom, 2-4 minutes.
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Top each patty with sauerkraut, then scrape patties from skillet using a sturdy thin metal spatula or metal bench scraper, and flip so that sauerkraut is on bottom side.
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Top each patty with 1 slice of Swiss cheese and cook until kraut is softened and browned slightly and cheese has melted.
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Meanwhile, set remaining 4 slices Swiss cheese on half of bread slices and return to oven to warm bread and melt cheese, about 1 minute. Set cheese-topped bread slices on patties, cheese side down.
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Spread Russian dressing on the 4 remaining bread slices, reserving any remaining dressing for another use. Lift each burger stack and set on top of bottom bread with Russian dressing. Serve immediately.
Special equipment
2 large stainless steel or cast-iron skillets or large cast-iron griddle, sturdy metal spatula or metal bench knife
This Recipe Appears In
Nutrition Facts (per serving) | |
---|---|
396 | Calories |
34g | Fat |
11g | Carbs |
12g | Protein |
Nutrition Facts | |
---|---|
Servings: 4 | |
Amount per serving | |
Calories | 396 |
% Daily Value* | |
Total Fat 34g | 44% |
Saturated Fat 11g | 55% |
Cholesterol 62mg | 21% |
Sodium 741mg | 32% |
Total Carbohydrate 11g | 4% |
Dietary Fiber 2g | 6% |
Total Sugars 3g | |
Protein 12g | |
Vitamin C 5mg | 26% |
Calcium 111mg | 9% |
Iron 2mg | 10% |
Potassium 221mg | 5% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |