Super Dooper Reuben Burger

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


1 cup thousand island dressing
3 peppers, chopped
1/2 cup carrots, julienned (pre-packed)
7 oz canned sauerkraut, drained
2 tsp sugar
1/2 tsp salt
1/2 tsp pepper
2 tsp carraway seeds
1 cup mayonnaise
4 1/2 lb ground chuck 85% lean
4 tsp worchestershire sauce
2 tsp liquid smoke
1/2 tsp salt
1/2 tsp pepper
6 slices pastrami, thinly sliced
6 seseame seed burger buns
6 slices swiss cheese
3 tsp dijon mustard
oil for greasing grill



Prepare a gas grill on med-high heat, covered. To make the dressing, mix the thousand island with 3 chopped tabasco peppers in a small bowl. Mix well. Refrigerate until ready to use. To make the coleslaw, drain and wash sauerkraut well. Place the sauerkraut,carrots,sugar,salt,pepper, cayenne,carraway seeds and mayonnaise in medium sized bowl. Mix well and place in refrigerator. To make the patties, combine the ground chuck with the worchestire sauce,liquid smoke,salt and pepper. Mix just enough to spread flavors. Make 12 individual thin even sized round patties. Take 1 slice of pastrami and fold into a small square. Place on one patty, and top with another patty. Close sides and squeeze together in palm of hands. Repeat with remaing slices of pastrami. You should end up with 6 burgers. Brush the grill rack with oil. Place the patties on the rack, cover, and grill about 4 minutes on each side for medium doneness. Right before taking the burgers of the grill, place one slice of swiss on top of each patty. Allow to melt slightly. In the last few minutes of cooking the patties, place the buns, skin side on the grill for about 1 minute. To assemble the burgers, place half a teaspoon of dijon on the bottom half of the bun. Place the patty with the cheese on top of the dijon. Put a generous amount of coleslaw on top of the patty. On the top bun, place about 1 tsp of the dressing. Put top bun on patty and enjoy.