Reuben Burger

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.

The Reuben Burger is an original great local American Burger for it signifies the epitome of small town America. Any great eating establishment in America offers a Rueben on the menu. My home town of Castle Rock, WA, population 2,600, is no exception. Castle Rock is home to cattle farmers and I, as well as many residents, was raised with most meals consisting of some form of locally grown beef.
I have a German heritage to which the sauerkraut and Brats are a tribute. This burger also fits every personality for if you have a craving for a hamburger, a sausage brat, or a sandwich, it satisfies every one. It’s an all inclusive one way ticket to “Tastyville”


1 quart sauerkraut
1 Tbsp caraway seed
½ Cup Sutter Home Sauvignon Blanc Wine
2 ½ pounds extra lean ground beef
Four (4) 2.6oz fully cooked Johnsonville Smoked Brats
1 cup of Best Foods Mayonnaise
½ of a 8.5 oz jar roasted red peppers finely chopped (include as much juice as possible)
1 ½ Tbsp Chipotle Tabasco
6 1 oz. slices of Swiss Cheese
12 slices of dark rye bread


Add ½ cup Sutter Home Sauvignon Blanc Wine and caraway to sauerkraut, place in heat safe container, cover, and place on grill to warm until burgers are ready

Use cheese grater to grate Johnsonville Smoked Brats and hand mix into the ground beef until combined well

Pat ground beef and Johnsonville Smoked Brat mixture into six 6″x4″ rectangle patties (to fit the rye bread).
Coat meat patties with Colavita Extra Virgin Olive Oil and place on Weber BBQ grill on low for about 20 minutes or until 165° and non pink in the center of the burger
**cooking time and temperature depends on temperament of your personal grill.

As burgers are cooking prepare the Chipotle Tabasco spread

Combine mayonnaise, roasted red peppers and Chipotle Tabasco in blender or hand blend until fairly smooth
After first turn of burgers place rye bread on top rack of grill, toasting both sides.
Keep an eye on the bread to make crispy, but not too crispy (approx. 5 minutes on each side)
**cooking time and temperature depends on temperament of your personal grill

While grilling the rye bread, place thick slice of Swiss cheese on each burger to melt.
Remove bread from grill and liberally spread mayo sauce on inside of top and bottom slices of grilled rye bread
Place burger on the bread
Take sauerkraut off grill, drain well and place enough to cover each burger patty
Place top bread on the burger and cut in half
Serve with favorite side dish or eat as main course meal!!