Razzle Dazzle Reuben Burger

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


1,000 Island Dressing
1 cup light mayo
1/4 cup stuffed green olive, chopped
1 hard-boiled egg, chopped
1 tablespoon sweet onion , chopped
2 teaspoons worcestershire sauce
2 tablespoons ketchup
Reuben Spread
1/2 pound deli-sliced corned beef, chopped
3/4 cup shredded swiss cheese
3/4 cup shredded cheddar cheese
1 15 ounce can sauerkraut, rinsed and drained
3/4 cup 1,000 island dressing
2 pounds ground round
1/4 cup White Zinfandel
1/3 cup minced sweet onion
2 teaspoons caraway seeds
2 teaspoons kosher salt
Vegetable oil, for brushing on the grill rack
6 1/4 inch slices large sweet onion
12 slices marbled rye bread
6 large romain lettuce leaves



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make 1,000 island dressing, combine miracle whip, olives, egg, onion, worcestershire sauce, and ketchup in a food processor. Process until well blended. Set aside To make reuben spread, combine corned beef, swiss cheese, cheddar cheese, sauerkraut, and 1,0000 island dressing in a fireproof skillet, set aside. To make patties, combine beef, wine, onion, caraway seed, and kosher salt in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide into 6 equal portions. Form the portions into patties that fit the bread slices. When the grill is ready, brush the grill rack with vegetable oil. Place the pan of reuben spread on the grill. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. During the final 2 to 3 minutes of grilling the patties, remove pan of reuben spread from grill, set aside. Place onion slices on grill, brush with 1,000 island dressing, tunring once. Place the bread slices around the outer edges of the grill rack to toast lightly. To assemble burgers, spread generous amount of 1,000 island dreassing on all slices of grilled bread. On each slice, place a romaine leaf, grilled onion slice, equal amount of reuben spread, a patty, equal amount of reuben spread again. Add the top slices of grilled bread and serve.