Food Network UK

Fill a rocket scientist's empty stomach Reuben burgers

1

Recipe by Guy Fieri

Ingredients

  • For the Russian dressing:

  • 240ml mayonnaise
  • 120ml tomato ketchup
  • 60ml chilli sauce
  • 1 tbsp horseradish.
  • 1 sweet gherkin pickle
  • 1 tbsp Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped parsley

  • For the burgers:

  • 450g minced beef
  • 450g minced steak
  • 1 egg
  • 1 tbsp Worcestershire sauce
  • 1/4 tsp ground allspice
  • 1/4 tsp ground cloves
  • 1/4 tsp mustard
  • Salt
  • Pepper

  • For the assembly:

  • 12 (approximately 2cm thick) Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please slices rye bread
  • 225g sauerkraut
  • 6 Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please slices Swiss cheese
  • Coleslaw, apple sauce, cold beer as an accompaniment

Use imperial measurements

Method

How to make Fill a rocket scientist's empty stomach Reuben burgers

Russian Dressing:
1) Mix together mayonnaise, ketchup, chili sauce, and horseradish. Finely Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chop the pickle and add to dressing. Stir in parsley. Refrigerate until ready for use.

Burgers:
1) Set the grill to medium low (around 175C). Mix together both meats, the egg as a binder, the Worcestershire sauce, allspice, cloves and mustard along with desired amount of salt and pepper. I prefer grinding my own allspice and cloves and it takes just a couple of each. It is important not to over work the meat so it becomes tough.

2) Divide the meat into 6 burgers about 2.5cm thick and press the centres in to prevent them from balling up on the grill. Place on the grill for approximately 5 minutes per side depending on desired doneness. The bread should go on the grill after turning the burgers, at a low temperature area so they will toast but not burn.

3) Begin warming the sauerkraut in a separate pan. Top the burgers with Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please slices of cheese in the last 2 minutes of burger cooking time.

4) Remove the burgers and bread from the grill. Spread each Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please slice of bread with Russian dressing and top with sauerkraut. Cover with the remaining bread. Serve with coleslaw, apple sauce and a cold beer.