Zesty Sunshine Reuben Burgers

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


Chardonay Orange Zest Dressing:
1 cup mayonaise
1 tablespoon Sutter Home Chardonay
1 tablespoon orange zest
1 teaspoon naturally sweetened marmelade
Golden Delicious Sauerkraut Topping:
1 tablespoon salted butter
1 cup sauerkraut, drained
1/2 cup grated yellow delicious apple (peeled)
1 1/2 pounds ground chuck
1/2 pounds ground corned beef
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
Vegetable oil for brushing the grill rack
12 slices rye bread
3 tablespoons butter for brushing on the bread
6 slices Swiss cheese



Directions: Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the Chardonay orange zest dressing, combine the mayonaise, wine, orange zest, and marmelade in a medium bowl. Mix well to combine. Cover with plastic wrap. Refrigerate until serving. To make the golden delicious sauerkraut topping, when grill is ready, place grill safe skillet on outer rack of grill. Add butter. When butter is melted, add apples and sauerkraut. Saute until apples are slightly softened. Remove the skillet from grill and set aside. Cover to keep warm until serving. To make the patties, combine the ground beef, ground corned beef, salt, and pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the bread slices. When the grill is ready, brush the grill rack with oil. Place the patties on the rack, cover, and grill until browned on the bottoms, 3 to 4 minutes. Turn the patties and continue grilling until done to preference, about 5 minutes longer for medium. While the meat is cooking, brush one side of bread slices with softened butter. On the outer edges of grill rack where the coals are less hot, place bread slices buttered side down on grill rack. Toast until lightly browned. Remove from grill. Place toasted sides down on serving platter. When meet is almost done, top each patty with cheese. Close grill lid for quicker melting. Remove from heat and place on platter. To assemble the burgers, place a generous amount of the Chardonay orange zest dressing over the untoasted sides of the rye bread slices. Place patties with cheese side up on top of the dressing. On top of the patties, place a generous amount of golden delicious sauerkruat topping. Add remaining bread slices to patties, toasted side up. Serve.