Fill a rocket scientist's empty stomach Reuben burgers

  • Preparation Time20 mins
  • Cooking Time10 mins
  • Serves6
  • DifficultyEasy

For the Russian dressing

240ml mayonnaise
120ml ketchup
60ml chilli sauce
1 tbsp horseradish.
1 sweet gherkin pickle
1 tbsp chopped parsley

For the burgers

450g minced beef
450g minced steak
1 egg
1 tbsp Worcestershire sauce
1/4 tsp ground allspice
1/4 tsp ground cloves
1/4 tsp mustard

For the assembly

12 (approximately 2cm thick) slices rye bread
225g sauerkraut
6 slices Swiss cheese
Coleslaw, apple sauce, cold beer as an accompaniment
Russian Dressing:
1) Mix together mayonnaise, ketchup, chili sauce, and horseradish. Finely chop the pickle and add to dressing. Stir in parsley. Refrigerate until ready for use.

1) Set the grill to medium low (around 175C). Mix together both meats, the egg as a binder, the Worcestershire sauce, allspice, cloves and mustard along with desired amount of salt and pepper. I prefer grinding my own allspice and cloves and it takes just a couple of each. It is important not to over work the meat so it becomes tough.

2) Divide the meat into 6 burgers about 2.5cm thick and press the centres in to prevent them from balling up on the grill. Place on the grill for approximately 5 minutes per side depending on desired doneness. The bread should go on the grill after turning the burgers, at a low temperature area so they will toast but not burn.

3) Begin warming the sauerkraut in a separate pan. Top the burgers with slices of cheese in the last 2 minutes of burger cooking time.

4) Remove the burgers and bread from the grill. Spread each slice of bread with Russian dressing and top with sauerkraut. Cover with the remaining bread. Serve with coleslaw, apple sauce and a cold beer.

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