The Kulakofsky: A Grilled Reuben Burger

Pairs well with:

Cabernet Sauvignon

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


1/4 cup prepared mayonnaise
1 tablespoon whole grain mustard
1/2 cup Thousand Island dressing
1 pound lean corned beef, very thinly sliced, then minced
1 pound ground chuck
1/2 pound Swiss cheese, grated, then coarsely chopped
Vegetable oil for brushing
Freshly ground black pepper
6 fresh light rye hamburger buns, split
1 can (15oz) sauerkraut, drained



1. Preheat a gas grill on Medium-High.

2. In a small bowl, combine the mayonnaise, mustard and Thousand Island dressing; mix well to combine. Add salt to taste. Cover and refrigerate at least 30 minutes.

3. In a large bowl, combine the corned beef, ground chuck and Swiss cheese. Use a wooden spoon to mix the ingredients together. Divide the mixture into six (6) equal-sized patties. Lightly brush each patty on both sides with vegetable oil and season with salt and pepper.

4. Place the patties on the grill and cook for 6-8 minutes, then turn and cook on the opposite sides for an additional 5-6 minutes. Also at this time, brush the cut-sides of the buns lightly with vegetable oil and place them, cut-sides down, on the grill and cook until toasted and nicely grill-marked, 1-3 minutes. Remove buns to serving plates and spread the cut-sides with a layer of the Thousand Island mayonnaise.

5. Remove each burger from the grill and place it on a bun bottom. Place a large dollop of sauerkraut on top of each burger. Cover with a bun top and serve.