Reuben Burgers



2 1/2 tbsp mayonnaise
2 tbsp sour cream
1 1/2 tbsp ketchup
1 tbsp dill pickle relish
2 tsp lemon juice
1 tsp jarred grated horseradish
salt and pepper to taste
8 slices rye bread
3 tbsp unsalted butter, softened
3 tbsp vegetable oil
1 lb ground beef, 80% lean
coriander seeds
1/2 cup sauerkraut
8 slices swiss cheese
Pastrami slices


Preheat oven to 350F. Combine mayo, sour cream, ketchup, relish, lemon juice, and horseradish in a bowl. Season to taste with salt and pepper.

Brush rye bread with butter and put on a rimmed baking sheet. Bake in oven for 5 minutes or until toasted, turning halfway through.

Form ground beef into balls and season with salt and pepper. Heat oil in a cast iron pan on medium high heat and add the hamburger balls. Crush the hamburgers with a metal spatula Sprinkle with coriander seeds and cook until browned and crusty on the bottom. Add sauerkraut and and flip.

Add a slice of cheese on top and cook burger until sauerkraut is softened and browned and cheese is melted.

Add a slice of cheese to half the bread slices and rewarm the bread in the oven. Place pastrami on bread and place on top of hamburgers. Spread dressing on other sides of bread and assemble burgers.

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