“Reuben”esque Big Burger

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


Burger Ingredients:
2 pound ground chuck
3 bay leaves, minced or ground
2 tbsp. lemon juice
1 tbsp. sea salt
1 tbsp. fresh crushed fresh peppercorns
Vegetable oil, for forming the patties and brushing on the grill rack 4 rye buns, split
4 large slices Gruyere Cheese
½ c. Russian Dressing
2 c. fresh or refrigerated sauerkraut



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the patties, combine the meat with the bay leaves, juice, salt and peppercorns. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 4 equal portions and form the portions into patties to fit the rolls. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. One minute before removing from grill, top each patty with a slice of Gruyere and let it gently melt. Do not let it completely melt During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, top each bun bottom with ½ c. sauerkraut, a patty with Gruyere and a generous spread of Russian dressing. Add top bun.