Picture this: a towering, juicy burger patty dripping with melted Swiss cheese, piled high with tangy sauerkraut, and slathered in creamy Russian dressing—all hugged by a perfectly toasted bun. This isn’t just another burger. This is a Reuben-Style Burger, a glorious mash-up of deli nostalgia and backyard barbecue bliss. Whether you’re firing up the grill for friends or treating yourself to a weeknight indulgence, this burger delivers the bold, comforting flavors of a Reuben Sandwich in every messy, delicious bite.
Nothing beats a great Reuben-Style Burger. Whether you're a fan of Burgers or want to try something from our Breakfast & Brunch selection, keep scrolling!
Why This Recipe Works
- Flavor Bomb – It’s like your favorite Reuben sandwich decided to get cozy with a burger, and the result is pure magic.
- Simple Yet Customizable – Easy to whip up, but flexible enough to tweak to your taste.
- Grill or Stovetop Hero – Works like a charm whether you’re cooking over flames or in a trusty cast-iron skillet.
The Story Behind the Sauce
The Reuben sandwich—packed with corned beef, Swiss cheese, sauerkraut, and Russian dressing on rye—has a murky origin story (some say Omaha, others swear by New York). But one thing’s for sure: this Reuben-Style Burger takes those iconic flavors and reimagines them into something even more irresistible. It’s the best of both worlds—deli tradition meets burger perfection.
Essential Ingredients & Tools
For the Burger Patties
- 1.5 lbs (680g) ground beef (Go for 80/20—fat equals flavor and juiciness. Leaner blends like 90/10 will dry out.)
- 1 tbsp Worcestershire sauce (The secret umami booster. Substitute soy sauce in a pinch.)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika (For that subtle smoky depth. Regular paprika works if needed.)
- ½ tsp ground coriander
- ½ tsp kosher salt
- ¼ tsp black pepper
- Optional but awesome: ¼ cup finely minced deli corned beef (For an extra Reuben kick. Chop it finely so it blends seamlessly.)
For the Russian Dressing
- ½ cup mayonnaise
- 2 tbsp ketchup
- 1 tbsp minced cornichons or dill pickle (That briny crunch is key. Relish can sub in a pinch.)
- 2 tsp prepared horseradish (Adds a nice kick. Skip if you’re sensitive to heat.)
- 1 tsp sweet paprika
- ¼ tsp kosher salt
- Pinch of black pepper
For Assembly
- 4 slices Swiss cheese (Melty, nutty goodness. Provolone or Gruyère work too.)
- 1 cup well-drained sauerkraut (Squeeze out the excess liquid—no one likes a soggy bun. Rinse briefly if the tang is too strong.)
- 4 sturdy burger buns (Brioche or pretzel buns hold up best. Potato rolls are a softer alternative.)
- Butter or oil (For toasting those buns to golden perfection. Mayo works great for high-heat toasting.)
Tools You’ll Need
- Large mixing bowl (A regular bowl works if you don’t have a big one.)
- Grill or cast-iron skillet (A heavy stainless steel pan is fine too.)
- Sturdy spatula (No flimsy tools here—burgers deserve respect.)
- Small bowl (For mixing that killer dressing.)
- Measuring spoons/cups
Serves: 4 | Prep: 20 min | Cook: 10–12 min | Total: 30–35 min
How to Make the Perfect Reuben-Style Burger
- Whip Up the Russian Dressing
In a small bowl, mix together the ½ cup mayonnaise, 2 tbsp ketchup, 1 tbsp minced pickles, 2 tsp horseradish, 1 tsp sweet paprika, ¼ tsp kosher salt, and pinch of black pepper. Stir until smooth, then pop it in the fridge for at least 15 minutes. This lets the flavors meld—trust me, it’s worth the wait. For an extra punch, add a splash of pickle brine or a pinch of cayenne. - Shape Those Patties
Gently mix the 1.5 lbs ground beef with 1 tbsp Worcestershire sauce, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, ½ tsp ground coriander, ½ tsp kosher salt, and ¼ tsp black pepper. If you’re using ¼ cup minced corned beef, fold it in lightly—don’t overwork the meat. Divide into 4 equal portions and shape into patties about ¾-inch thick. Now, here’s a pro move: press a thumbprint dimple into the center of each patty. This keeps them from puffing up like a balloon while cooking. If you’ve got time, chill them for 15 minutes—this helps the fat firm up for a better sear. - Prep the Kraut & Buns
Drain the 1 cup sauerkraut like your burger’s life depends on it—press it between paper towels to get rid of excess moisture. No one wants a soggy mess. Lightly butter the cut sides of your 4 buns. If you’re grilling, clarified butter or mayo works even better because it can handle the heat. - Cook the Patties
Fire up your grill or heat a cast-iron skillet to medium-high (375–400°F). Lay the patties down and resist the urge to press them—that just squeezes out all the juicy goodness. Cook for 3–4 minutes per side for medium doneness. Right after flipping, slap on a slice of Swiss cheese. To help it melt evenly, cover the grill or skillet for the last 1–2 minutes. - Toast the Buns
While the patties rest, toast those buttered buns on the grill or in a dry skillet for 1–2 minutes until they’re golden and crisp. Keep an eye on them—they go from perfect to burnt in seconds. - Assemble Your Masterpiece
Slather a generous layer of Russian dressing on the bottom bun. Place the cheesy patty on top, then pile on a heaping ¼ cup of sauerkraut (give it one last squeeze to make sure it’s dry). Crown it with the top bun and serve immediately. For extra stability, skewer it with a pickle spear.
Pro Technique
The Sear-and-Rest Method
Want a crispy crust and juicy interior? Sear those patties on a ripping-hot surface (400°F+). That beautiful browning (thanks to the Maillard reaction) equals big flavor. After cooking, let them rest for 3–5 minutes—this lets the juices redistribute so you don’t lose them all on the first bite.
Cheese Melt Mastery
For perfectly melted Swiss cheese, add it right after flipping. The residual heat will melt it gently without burning. If you’re grilling, close the lid to trap the heat. Want it extra creamy? Mix in a teaspoon of American cheese—its emulsifiers make the melt silky smooth.
Chef’s Wisdom
The Fat Ratio Matters
An 80/20 ground beef blend (80% lean, 20% fat) is burger gold. The fat renders as it cooks, basting the meat from the inside. Leaner blends (like 90/10) can turn dry. For this Reuben-Style Burger, that fat also carries the spices and binds the optional corned beef.
Sauerkraut Science
Draining sauerkraut thoroughly isn’t just about texture—it keeps the Russian dressing’s flavor from getting watered down. Pressing it with paper towels removes way more moisture than just straining. If the tang is too strong, give it a quick rinse under cold water before draining.
Storage & Freshness Guide
Raw Patties
Store uncooked patties in an airtight container with parchment paper between layers. They’ll keep in the fridge for up to 24 hours or in the freezer for 3 months. Thaw frozen patties overnight in the fridge—never at room temperature (bacteria’s no joke).
Leftovers
Cooked patties will last 2–3 days in the fridge. Reheat them gently in a skillet over low heat with a splash of water to keep them from drying out. Skip the microwave—it turns the cheese into rubber.
Dressing & Kraut
Russian dressing stays fresh for 1 week in the fridge if stored in a sealed jar. Sauerkraut keeps for 2 weeks as long as it’s submerged in its brine. If you spot mold, toss it immediately.
Nutrition Profile
This Reuben-Style Burger is a hearty, balanced meal. The sauerkraut adds gut-friendly probiotics, while Swiss cheese brings calcium to the party. Here’s the per-serving rundown:
- Calories: 850–950
- Protein: 45–50g
- Carbohydrates: 45–55g
- Fat: 55–60g
- Fiber: 3–4g
Ingredient Variations and Their Impact
Turkey Reuben Burger
- Swap: Ground turkey for beef (add 1 tbsp olive oil to keep it juicy).
- Upgrade: Use smoked Gouda instead of Swiss—its buttery richness pairs beautifully with poultry.
Veggie-Packed Kraut
- Swap: Half sauerkraut, half shredded Brussels sprouts sautéed with caraway seeds.
- Upgrade: Toss with a splash of Apple Cider vinegar for extra brightness.
Spicy Russian Dressing
- Swap: Add 1 tsp sriracha or chipotle paste to the dressing.
- Upgrade: Stir in minced capers for a briny kick.
Pretzel Bun Upgrade
- Swap: Standard buns for pretzel buns—their chewy texture stands up to juicy toppings.
- Upgrade: Brush with mustard butter before toasting.
Corned Beef Blend
- Swap: Replace 25% of ground beef with finely chopped deli corned beef.
- Upgrade: Pan-fry the corned beef bits first for extra crispiness.
Perfect Pairings
Complementary Dishes
- Crispy Beer-Battered Fries: The crunch contrasts the burger’s softness, and malt vinegar echoes the kraut’s tang.
- Vinegar-Based Potato Salad: Its acidity cuts through the richness, while the creamy texture balances the sauerkraut.
Drinks
- Amber Lager: The caramel notes complement the beef, while carbonation cleanses the palate.
- Sparkling Water with Lemon: A refreshing, non-alcoholic option that resets your taste buds between bites.
Something Sweet
- Dark Chocolate Rye Cookies: The bittersweet cocoa and rye flour nod to the Reuben’s traditional bread.
- Apple Slaw with Honey Drizzle: A crisp, sweet finish to round out the meal.
FAQs
- Q: Can I use store-bought Russian dressing?
A: Absolutely! Just pick a high-quality brand to save time without sacrificing flavor. - Q: How do I prevent soggy buns?
A: Drain the sauerkraut thoroughly and toast those buns well—crisp is key. - Q: Can I bake these instead of grilling?
A: You can (400°F for 12–18 mins), but you’ll miss out on that glorious sear.
The Ultimate Reuben-Style Burger: A Juicy Love Letter to the Deli Classic
Try my Reuben-Style Burger for a juicy twist on the deli classic! Packed with Swiss cheese, sauerkraut, and Russian dressing. Get the recipe now!
Ingredients
For the Burger Patties
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1.5 lbs ground beef (80/20 blend)
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1 tbsp Worcestershire sauce
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1 tsp garlic powder
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1 tsp onion powder
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1 tsp smoked paprika
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0.5 tsp ground coriander
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0.5 tsp kosher salt
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0.25 tsp black pepper
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0.25 cup finely minced deli corned beef (optional)
For the Russian Dressing
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0.5 cup mayonnaise
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2 tbsp ketchup
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1 tbsp minced cornichons or dill pickle
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2 tsp prepared horseradish
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1 tsp sweet paprika
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0.25 tsp kosher salt
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1 Pinch black pepper
For Assembly
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4 slices Swiss cheese
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1 cup well-drained sauerkraut
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4 sturdy burger buns (brioche or pretzel recommended)
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Butter or oil (for toasting buns)
Instructions
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Make the Russian dressing by combining all dressing ingredients in a small bowl. Refrigerate for 15 minutes.01
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Gently mix ground beef with seasonings and optional corned beef. Shape into 4 patties with a thumbprint dimple in the center.02
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Drain sauerkraut thoroughly and press dry with paper towels. Lightly butter buns.03
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Cook patties on medium-high heat for 3–4 minutes per side. Add cheese after flipping.04
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Toast buns for 1–2 minutes until golden.05
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Assemble burgers with dressing, patty, sauerkraut, and top bun.06
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