Reuben Confusion with Cumin Coleslaw

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.

I grew up on the Outer Banks of NC and there was this wonderful little deli that my mom and sister use to frequent.There version of a Reuben had this wonderful, creamy cumin Cole slaw. Being from the south we all of course fell in love with it. My mom and I have since moved away from the Outer Banks and miss out lunches with my sister as well as that wonderful sandwich. I love a cheeseburger, so i decided to create one that would bring us back to that deli. According to my family I did a pretty good job.


Thousand Island dressing

1 cup Hellmann’s Mayonnaise

¼ cup of chili sauce

¼ cup sweet pickle relish (drained)

2 green onions finely chopped

2 tablespoons finely chopped sweet onion

½ teaspoon paprika

½ teaspoon hot sauce

½ teaspoon black pepper

Cumin Coleslaw

1 cup of Hellmann’s mayonnaise

3 tablespoons rice wine vinegar

3 tablespoons sugar

½ teaspoon black pepper

1 tablespoon plus ½ teaspoon cumin

½ teaspoon salt

2 cups finely shredded green cabbage

2 cups finely shredded red cabbage

½ cup grated carrot


2 ½ pounds of fresh ground chuck

1 pound Boar’s Head corn beef lunch meat finely chopped

1 ½ tablespoons caraway seeds

½ teaspoon salt

1 teaspoon black pepper

¾ cup Koop’s horseradish mustard

6 thick slices of good quality Swiss cheese (I use Gruyere)

1 stick of butter

6 pumpernickel rye buns split (I love the ones from Schlotzsky’s Deli), buttered and grilled

12 Claussen Refrigerated sandwich kosher dill pickle slices


Preheat gas grill to medium-high heat

To make the Thousand Island dressing combine mayo, chili sauce, pickle relish, green onions, sweet onions, paprika and pepper in small bowl and mix well over with plastic wrap and put in the ice box.

To make the cumin coleslaw dressing in a small bowl whisk together mayo, vinegar, sugar, cumin, salt and black pepper until combined and set aside.

In a large bowl toss the red and green cabbage and carrots together and add dressing mix to combine cover with plastic wrap and put in the ice box.

To make the patties spread the chuck out in a large, shallow pan and evenly sprinkle the corn beef, salt, pepper, caraway seeds and mustard. Handling the meat as little as possible, mix well until all of the ingredients are evenly distributed. Divide the mixture into 6 equal portions and, gently form into patties to fit the size of your buns. On a flat surface press the center of the patty down with your fingertips to create a slight indention in the center of the patty. Repeat with the remaining meat portions.

When the grill is ready, brush the rack with vegetable oil. Place patties on the rack and cover until brown on the bottom, 3-4 minutes. Turn the patties cover and cook for 3 minutes top with cheese and place buttered buns on the rack and cover and cook for an additional 2 minutes for medium(or until desired doneness)

To assemble the burgers spread 1 tablespoon of Thousand Island dressing on the bottom bun and top with 2 pickles top that with the patties top that with a portion of the slaw and top with top of the bun.

Makes 6 burgers