Uber Reuben Burger

Pairs well with:


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


2 pounds freshly ground chuck
1 teaspoon sea salt
¼ cup chili sauce
2 tablespoons finely chopped onion
2 tablespoons finely chopped sweet red pepper

Thousand Island Dressing
1 cup mayonnaise
¼ cup chili sauce
2 tablespoons sweet relish
2 tablespoons capens
1 tablespoon finely chopped onion

1 cup sauerkraut, drained
6 slices Swiss cheese
12 slices center-cut rye bread
¼ cup butter, softened
Vegetable oil for brushing on grill rack



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the dressing, combine mayonnaise, chili sauce, sweet relish, capens and chopped onion in a small bowl, mix, cover and set aside.

To make the patties, place ground chuck in a large bowl. In a small bowl, combine chili sauce, onion and sweet pepper. Pour over ground chuck and sirloin; combine well, carefully handling the meat as little as possible to avoid compacting. Form into 6 oval patties (to fit the bread slices), pressing gently in the middle of one side of each patty to make a gentle indentation, about 1" in diameter and ½" deep. This will help keep the patties flat. Cover the patties and set aside.

Butter the bread slices lightly on both sides. Cover and set aside.

When the grill is ready, brush the grill rack with vegetable oil. Place patties on the rack, cover, and cook for 4 to 5 minutes per side, cooking to preference. During the last few minutes of cooking, toast the bread slices on the outer edges of the rack to toast lightly, turning to toast both sides. During the last minute or so of cooking, place a slice of Swiss cheese on each patty to soften.

To assemble the burgers, place a patty on each bun bottom. Slather each melted-cheese-topped patty with the thousand island dressing. Top with equal portions of sauerkraut and add the bun tops. Enjoy!

Makes 6 burgers