Stuffed Reuben Burger with cabbage slaw

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


2 cups shredded cabbage
4 ounces Thousand Island dressing
3/4 teaspoon caraway seeds
4 ounces cream cheese, softened
1 cup shredded Swiss cheese
1 cup finely chopped deli corned beef
2 pounds 85% lean ground beef
2 tablespoons Worcestershire sauce
2 tablespoons country Dijon mustard
1/2 cup finely chopped yellow onion
freshly ground black pepper
vegetable oil, for grill rack
6 whole wheat Kaiser rolls, split



Cabbage slaw – Combine the cabbage, Thousand Island dressing and caraway seeds in a bowl and mix until well blended. Cover and refrigerate until serving. Burgers – First make the filling by combining the cream cheese, Swiss cheese and corned beef in a bowl. Mix until well blended. Refrigerate while preparing the patties. To prepare the patties, combine the ground beef, Worcestershire sauce, mustard and onion in a large bowl. Handling the meat as little as possilbe, mix just until all ingredients are incorporated. Divide the meat into 6 equal portions and then further divide each portion in half, resulting in 12 patties. In the middle of 6 of the patties, place 1/4 cup of the cheese/corned beef filling and then top each with a remaining unfilled patty. Carefully seal the edges of each patty and form to fit the rolls. Refrigerate for 15 minutes. Just before grilling, salt and pepper both sides of each patty to taste. While burgers are being refrigerated, preheat a gas grill to medium-high heat. Brush grill rack with oil. Place patties on grill rack, cover and grill until browned on the bottom, about 5-7 minutes. Turn the patties and continue grilling, covered, for another 5-7 minutes or until done to taste. Remove the patties to a platter and carefully place the rolls, cut side down, on the grill rack for 1-2 minutes to toast lightly. To assemble the burgers, place one patty on each roll bottom, make a slight indentation in the top of each roll, fill each indentation with 1/6th of cabbage slaw and place a roll top on each patty.