Bavarian Reuben Burgers

Pairs well with:


Hard to pronounce yet easy to drink, this wine combines lychee fruit and white peach flavors with a hint of spice.


1 lb. ground turkey
1 12oz. can corned beef
1 1/2 c. saurkraut – drained dry
1 Tbs. caraway seeds
1 tsp. garlic puree
1 tsp. kosher salt
1 tsp. black pepper – freshly ground
Russian Dressing :
1 c. mayo
1/4 c. ketchup
1 tsp. worchershire
2 Tbs. sweet piclke relish
1 tsp. cider vinegar
1/2 tsp. kosher salt
1/2 tsp. black pepper – frehly ground
1 hard boiled egg – finely chopped
8 slices  Swiss Cheese of nice thickness
8 leaf lettuce leaves
8 tomato slices- 1/4 in. thick
8 slices red onion – 1/16 in. thick
1/2 c. spicy brown mustard
8 rye sandwich buns
8 Tbs. unsalted butter – softened



In a bowl mix gr. turkey and canned corned beef (fat included) with drained saurkraut, caraway seeds, garlic puree, and salt and pepper . Portion into 8 5oz. patties about 4 in. across. Cover and refrigerate. Boil one egg for 10 minutes , shock and peel . Mix together ingredients for Russian Dressing in a small bowl, cover and refrigerate. Add chopped hard boiled egg just before you spread the dressing on the top 1/2 of the bun. Prepare your lettuce, tomato, red onion. Slice the cheese about 1/16 in. Fire up the charcoal grill and cook burgers over an indirect fire. Butter boths halves of the bun with 1/2 Tbs. softened butter, place directly over coals for about 2 mins. Melt cheese on burgers. Assemble: Spread 1 tsp. Spicy brown mustard on bottom 1/2 of bun . Place burger with cheese next. Then top with leaf lettuce, tomato slice and red onion slices. Add chopped egg to Russian dressing and spread 1 Tbs. on the top half of the bun. Place on burger. Enjoy !