Sailors Rueben Burger

Pairs well with:


Paired or alone, there's something magical about this creamy wine that nods to yummy peaches and sinful delights.


Burger Patties
½ cup Sutter Home Moscato white wine
1 packet of Beefy Onion Soup mix
1 Tbsp Colvita Olive Oil 3 cloves fresh garlic (crushed)
1 Tbsp of Creole Seasoning
1 Tbsp of Worcestershire Sauce
3 lbs ground chuck
½ tsp sea salt
½ tsp fresh ground black pepper
Olive oil for brushing grill
Russian dressing
½ cup Thousand Island dressing
½ cup Grey Poupon Mild and Creamy Mustard
Sauerkraut/Onion Mixture
2 Tbsp butter 1 large red onion (sliced)
1 ½ cups sauerkraut (drained)
½ cup Sutter Home Moscato white wine
Other Ingredients
12 slices of Russian Rye Bread
3 Tbsp Colvita Olive Oil (brush on bread)
18 slices Swiss cheese



1. In large mixing bowl combine wine, onion soup mix, olive oil, garlic, Creole seasoning and Worcestershire sauce. Mix well. 2. Fold in ground chuck to the seasoning mixture. 3. Form six equally sized oblong burger patties to fit bread. Season both sides with salt and ground pepper. Cover and keep cool. 4. Prepare a charcoal or gas grill for medium hot cooking. Brush the grill rack with olive oil. 5. While the grill is heating, prepare Russian dressing by combining Thousand Island dressing and mustard. Stir and set aside. 6. In a 10” cast iron skillet, combine butter and sliced red onion. Place on grill and sauté for about 10 minutes or until onions are slightly brown and soft. Add the sauerkraut and wine. Cook for an additional few minutes until the wine is cooked off. Cover and keep warm. 7. Place patties on hot grill and cover. Grill for 5-9 minutes per side over medium high heat turning once until cooked to preference. 8. While the burgers are cooking, brush one side of each slice of rye bread with olive oil. 9. When burgers are nearly done, toast bread on grill with the dry side facing down. When one side is toasted, flip the bread and add Swiss cheese to cover each slice of bread. Grill until the cheese just starts to melt. Remove meat and bread from direct heat. 10. Assemble the burgers by applying Russian dressing on the cheese side of the toasted bread. Add the patty to the bottom slice followed by the sauerkraut onion mixture in equal amounts for each burger. Add the top slice of bread, cut in half and Viola!