Reuban Burger

Reuban sandwiches are a deli classic. The whole combination of Russian dressing and sauerkraut just makes my taste buds smile! Sadly, I live in a land that lacks any kosher delis so its rare to find a good reuban sandwich, or even its sibling sandwich, the rachel. My wonderful husband decided to give our favorite meal (burgers) a reuban twist to help satiate my craving.

RECIPE: Reuban Burger
Makes 2 Servings

SUPPLIES NEEDED:DSCF1306
Cutting Board
Knife
Cast iron Pan
Slotted spoon or fork
Baking Sheet
Oven heated to 350 degrees
Grill
Spatula
Bowl
Spoon

INGREDIENTS: 
Mayo
Ketchup
Worcester Sauce
Horseradish Sauce
Sauerkraut
Ground Beef/Bacon Mix
Buns
Potatoes
Malt Vinegar
Salt
Pepper
Oil

DIRECTIONS:
1) Form the ground beef/bacon mixture into patties and grill with just a bit of salt and pepper on each side of the patty.
2) Slice the potatoes into wedges.
3) In a cast iron pan, heat oil over medium/medium high heat.
4) Drop the potatoes into the oil, turning them over so both sides get nice and brown.
5) As the potato wedges are done, move them onto a baking sheet and place in a hot oven to keep them warm as you fry the rest.

6) In a bowl, combine a small scoop of mayo, a splash of Worcester sauce,  a large squirt of horseradish sauce, and enough ketchup to give it the right color.
7) Once the burgers are done, bring in them in from the grill and place on slightly toasted buns. 
8) Smoother the patty with the sauce and then top with a messy amount of sauerkraut.
9) Before you serve the fries, sprinkle with malt vinegar and a dash of salt. Toss, taste, and add more if needed.  DSCF1314

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