Reubenesque Burger

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


1.5# of Ground Chuck
14oz. can of sauerkraut
3 Tbls. Worchestershire
2 Tbls. Grey Poupon Dijon Mustard
1/2 tsp. Sea salt
1 tsp. Black pepper
1/2 tsp. celery salt
1 large white onion
1 Tbls. olive oil
1/2 Cup mayonnaisse
2 Tbls. Chili sauce
4 slices Swiss cheese
4 Bakery onion rolls



Mix ground chuck, well drained sauerkraut, Worchestershire, mustard, sea salt, and 1/2 tsp. of the black pepper. Shape into four large patties. Sprinkle patties with remaining black pepper and the celery salt. Refrigerate while starting the grill. Slice the onion and carmelize in olive oil for 10 minutes in a small pan that can be used on grill top. Mix mayonnaisse with chili sauce to create thousand island dressing and set aside. Grill burgers over direct heat source for four minutes on the first side. Flip burger and cook 3 more minutes. Now top with a slice of swiss cheese, and cover grill to melt for 1 more minute. Toast onion rolls on grill for about 1 minute. Now assemble burger on the onion roll, top with carmelized onions, and add the thousand island dressing on top.