Friday, June 17, 2011

Burgers Continue... The Reuben Burger

I actually made this a while ago, but haven't gotten around to posting it... or anything else lately. so here it goes.

To me, nothing could be easier to decide to make after I thought of the idea.

Corned beef = Amazing
Reuben sandwiches = Amazing
Burgers = Heroic

Answer: Reuben burger.

I didn't feel like taking the time to corn my own beef, so I simply stopped by safeway and got a big slab of corned brisket. I took it home and washed all the seasonings off, chopped it into 1/2 inch cubes, mostly froze them, grinded them, and then formed 1/2 lb patties. This whole process, and the way I cooked it, was pretty much the same as the pub burger. There are a certain changes that had to be made though.

- Do not salt the meat before cooking, the meat is certainly salty enough
- I topped the burger with sourkraut and then a nice swiss cheese.
- I served it in between two slice of rye bread and added a delicious russian dressing - recipe here.

1/4 cup mayo
1/4 cup sour cream
1/4 cup ketchup (gross but necessary)
1 tbsp Worcestershire sauce
2 tbsp grated onion
1 tbsp horse radish
1/2 lemon, juice
1/4 tsp chili sauce
1/4 tsp paprika
salt and pepper to taste

Mix it up!

In the end, I would say that the burger was better than a good reuben, but not nearly as good as the best. Perhaps it's a way of standardizing. One thing is for certain though, it was tender, juicy, and absolutely loaded with flavor. Well... I suppose that's 3 things.

1 comment:

  1. What a delicious burger!! It really looks so tasty!! I will definately try that sauce!