2 Slices Bacon
2 T. Onion, finely chopped
1/2 C. Golden Delicious Apple, finely chopped
1 C. Canned Sauerkraut, which has been rinsed, drained, squeezed of moisture
1 C. Good Quality Bottled Thousand Island Dressing, divided
1 1/2 lb. Ground Beef Round
1/2 lb. Deli Sliced Corned Beef, chopped
1 Large Clove Garlic, pressed
1 1/2 t. Seasoned Salt
1/4 t. Freshly Ground Black Pepper
1 T. Grey Poupon Spicy Brown Mustard
Vegetable Oil for oiling grill rack
6 (1 oz.) Slices Swiss Cheese
12 Slices Marbled Rye Bread, cut 1-inch thick
3/4 C. Butter



Heat a gas grill to medium-high to high heat. Place bacon in a cast-iron skillet on grill and fry until crisp. Remove bacon and drain on paper toweling; crumble bacon and set aside. Drain off bacon grease reserving 1 T. grease. Add onion and chopped apple and saute for several minutes until softened. Remove from heat and add sauerkraut. Stir in 1/2 C. thousand island dressing and crumbled bacon. Set aside.
In a large bowl, mix together ground beef round, chopped corned beef, garlic, seasoned salt, black pepper, spicy brown mustard and remaining 1/2 C. thousand island dressing. Using 3/4 C. mixture per patty, shape into 6 approximate 4 1/2-nch patties.
Once again, heat the grill to medium-high heat. Brush the grill rack with oil; arrange the burger patties on the rack, and cover the grill. Cook about 4 minutes on the first side Flip the patties. Cover and cook on other side another 4 minutes or until burgers are done to your preference. During the last minute of grilling, place a slice of cheese on each burger. Meanwhile, butter both sides of bread slices and place bread on outer edges of grid to lightly toast, turning to toast both sides. Remove burger patties to a platter and cover with foil to keep warm.
To assemble burgers, place a burger on a slice of toasted bread. Place 1/4 C. sauerkraut-dressing mixture on top of burger and top with another slice of toasted bread. Repeat with remaining burgers, bread and sauerkraut mixture.
Makes 6 burgers.