These open-faced burgers are placed on rye bread, topped with sauerkraut, Swiss cheese, and onion, then broiled. Top these burgers off with Thousand Island Dressing and dill pickle slices.
- 1 small onion, sliced
- 1 tablespoon butter
- 1 pound lean ground beef or ground chuck
- 4 slices rye bread
- 8 to 16 ounces sauerkraut, drained and rinsed
- 4 slices Swiss cheese
- Thousand Island Dressing, optional
- dill pickle slices, optional
Sauté the onion slices in butter; set aside. Shape ground beef into four patties; fry in skillet or broil to desired doneness, turning to evenly brown. Place hamburger patties on the rye bread slices on a broiler rack. Top burgers with sauerkraut, onion, and cheese. Broil until cheese is melted. Serve with Thousand Island dressing or pickle slices if desired.
Makes 4 Reuben Burgers.
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