Reuben Burger with Pastrami and Sauerkraut
A deli-inspired burger combining beef and pastrami with sauerkraut, Swiss cheese, and Russian dressing for classic Reuben flavors.
- Prep
- 12min
- Cook
- 15min
- Total
- 27min
- Serves
- 4
- Calories
- 880per serving, est.
By Time for Burgers, updated
Wet sauerkraut ruins a Reuben faster than anything, so squeeze it hard after draining, then warm it in a dry pan until the last of the liquid steams off. It goes near the top of the stack, above the patty, Swiss and pastrami, where it can't soak the rye roll.
The Russian dressing is mayonnaise, ketchup, sweet relish and paprika, spread on both bun halves and drizzled again over the sauerkraut. Warm the pastrami in the beef skillet: it picks up some of the fat and crisps a little at the edges.
Reuben Burger with Pastrami and Sauerkraut
Prep 12 min, cook 15 min, total 27 min. About 880 calories per serving.
timeforburgers.com/recipes/reuben-inspired-pastrami-burger
Serves 4.
Ingredients
Instructions
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Make Russian dressing: whisk together ¼ cup mayonnaise, 2 tbsp ketchup, 1 tbsp sweet pickle relish, and 1 tsp paprika. Set aside.
Warm drained sauerkraut in a small pan over low heat until heated through. Keep warm.
Season ground beef with salt and pepper, then form into 4 equal patties.
Heat 1 tbsp olive oil in a skillet over medium-high heat. Cook patties for 4-5 minutes per side until an instant-read thermometer in the center of a patty reads 160°F (71°C). Add Swiss cheese slices in the last minute to melt.
In the same skillet, warm pastrami slices for 1-2 minutes, turning once, until heated through to 165°F (74°C).
Toast rye bread rolls until crispy and aromatic.
Assemble burgers: spread Russian dressing on both bun halves, place beef patties with melted Swiss on bottom buns, layer warm pastrami on top, add generous sauerkraut, drizzle with more Russian dressing, then crown with top buns.
Tips
- Heat the pastrami until steaming, 165°F (74°C). It matters most for anyone pregnant or with a weakened immune system, since cold deli meat can carry listeria.
- Fold the pastrami into loose ribbons rather than laying it flat. It stacks higher and eats more tender.
- Cover the pan when the Swiss goes on so it drapes over the edges of the patty and grips the pastrami.
Substitutions
- Corned beef for pastrami: milder and less peppery, the meat in a classic Reuben.
- Prepared horseradish in the Russian dressing (about 5 ml): a sharper bite against the sweet relish.
- Coleslaw instead of sauerkraut: creamier and milder.
- Gluten-free: rye contains gluten, so use a gluten-free bun and add a pinch of caraway seeds to the dressing for the rye taste.
Make ahead & storage
Russian dressing keeps 3 to 4 days covered in the fridge. Cooked patties keep 3 to 4 days; reheat them, along with the pastrami and sauerkraut, until steaming, 165°F (74°C). Assemble right before eating so the rye stays crisp.
