Reuben Burgers on Pretzel Rolls

By Marge Perry & David Bonom
This Reuben-gone-burger is a guaranteed hit. It takes the favorite components of a classic Rueben sandwich—the Thousand Island dressing, sauerkraut and Swiss cheese-- and pairs them with a juicy burger, all on a pretzel roll.
  • Course: Entrée


  • 85% lean ground beef
  • garlic power
  • ground black pepper
  • ketchup
  • Mayonnaise
  • pretzel hamburger rolls
  • sauerkraut
  • Sea salt
  • sweet pickle relish
  • Swiss cheese
  • unsalted butter
  • white wine vinegar
  • Worcestershire sauce


  1. Combine the mayonnaise, ketchup, relish, vinegar and Worcestershire sauce in a small bowl.
  2. Combine the beef, garlic powder, salt and pepper in a bowl and gently mix, taking care to not overwork the meat. Form into 4 (3/4-inch thick) patties and use the back of a spoon to lightly press a ¼-inch deep indentation on the top of each patty. (This helps the patty cook evenly and not puff up in the center).
  3. Spread the cut sides of each roll with the butter. Heat a large nonstick skillet over medium. Add 2 of the rolls, cut side down, and cook until lightly toasted, 1-2 minutes. Repeat with the remaining 2 rolls
  4. Add the patties to the skillet and cook 6 minutes. Turn the patties and top each with 1/4 cup sauerkraut