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Classic Deli-Style Reuben Burgers That Taste Like a True Reuben Sandwich – A Juicy Twist on a Deli Classic
I still remember the first time I bit into a Reuben sandwich at a little deli near Union Square—the tangy sauerkraut, the nutty Swiss, the creamy Thousand Island dressing all hugging thick slices of corned beef on rye. It was love at first bite. But as a cook trained in Paris and raised in a Moroccan kitchen where we turned every leftover into something magical, I thought: why not take those same bold flavors and pack them into a juicy burger? This Reuben burger recipe does exactly that—it’s the classic Reuben sandwich in burger form, perfect for burger night when you want something a little extra special.
Imagine a perfectly grilled beef patty, seasoned simply with salt and pepper, topped with a slice of melty Swiss. Then comes a generous heap of warmed sauerkraut that adds that signature sour pop, and a luscious spread of Thousand Island dressing that ties everything together. The bun—toasted until golden—gives you that satisfying crunch. Each bite is a balance of savory, tangy, creamy, and crunchy, just like the best homemade Reuben burger you could dream up. It’s the kind of burger that makes you close your eyes and smile.
I’ve spent years perfecting this deli-style burger recipe in my own NYC kitchen, testing different grinds, toasting methods, and even playing with rye bread buns. My version stays true to the soul of a Reuben but makes it weeknight-friendly. In this post, I’ll walk you through every step, share my biggest pro tip for keeping the patty juicy, and point out the one mistake that can turn your masterpiece into a soggy mess. If you love Reuben burger ingredients like good beef, Swiss, kraut, and dressing, you’re going to love this recipe.
Why This Reuben Burger Recipe Is the Best
The Flavor Secret – The magic is in the 80/20 ground beef. That extra fat renders as it cooks, basting the patty from within and keeping it luscious. The Swiss cheese melts into every crevice, and the sauerkraut—drained and squeezed dry—adds acidity without making the bun soggy. It’s the same balance I learned in Paris: fat, acid, salt, and heat.
Perfected Texture – I shape the patties loosely and never overwork the meat. A gentle hand gives you a tender, almost steak-like bite. Grilling over high heat creates a beautiful crust while the center stays pink if you like. The toasted bun provides a sturdy base that holds up to the toppings without getting mushy.
Foolproof & Fast – From start to finish, this burger comes together in 25 minutes. It’s easy enough for a weeknight but impressive enough for company. Even if you’ve never made a homemade Reuben burger before, my step-by-step instructions and pro tips will guide you to success on your first try.
Reuben Burger Recipe Ingredients
When I shop for these ingredients, I head to the Chelsea Market or my local butcher. The smell of fresh sauerkraut always reminds me of the pickled vegetables my mother used to make in Morocco—tangy, alive, and full of flavor. For this classic Reuben sandwich-inspired burger, you need just a handful of high-quality items.
Ingredients List
- 1 1/2 pounds ground beef (80/20 blend)
- 4 slices Swiss cheese
- 1 cup sauerkraut, drained and squeezed dry
- 4 hamburger buns, split and toasted
- 1/2 cup Thousand Island dressing
- Salt and black pepper to taste
- 1 tablespoon vegetable oil (for grill or pan)
Ingredient Spotlight
Ground Beef (80/20): The 20% fat is essential for juiciness. Leaner blends will give you a dry burger. If you can’t find 80/20, add a tablespoon of butter to the pan or mix in some grated onion for moisture.
Swiss Cheese: Swiss melts beautifully and has a mild nuttiness that complements the tangy kraut. For a sharper flavor, try Gruyère—it’s a classic Reuben choice.
Sauerkraut: Always drain and squeeze dry. This prevents a watery burger. I prefer refrigerated sauerkraut over canned for better texture and tang.
Thousand Island Dressing: You can use store-bought or make your own by mixing mayo, ketchup, relish, and a splash of vinegar. The creamy sweetness balances the sour kraut perfectly.
Hamburger Buns: Classic buns work well, but for an authentic twist, swap in rye bread slices or kaiser rolls. Toasting is non-negotiable—it creates a barrier against moisture.
| Original Ingredient | Best Substitution | Flavor / Texture Impact |
|---|---|---|
| Ground beef (80/20) | Ground turkey (93/7) + 1 tbsp olive oil | Drier, leaner, still tasty if well seasoned |
| Swiss cheese | Gruyère or low-moisture mozzarella | Gruyère adds nutty depth; mozzarella is milder and stretchier |
| Sauerkraut | Pickled red cabbage or kimchi (rinsed) | Kimchi adds heat and a different sourness; red cabbage is sweeter |
| Thousand Island dressing | Russian dressing or spicy mayo | Russian dressing is similar; spicy mayo adds kick |
| Hamburger buns | Rye bread or sourdough buns | Rye gives authentic deli flavor; sourdough adds tang |
How to Make Classic Deli-Style Reuben Burgers — Step-by-Step
These steps are foolproof, and I promise you’ll have a magnificent Reuben burger recipe on the table in no time. Follow along and pay attention to the small details—they make all the difference.
Step 1: Preheat and Oil
Preheat your grill or a heavy skillet over medium-high heat. Lightly oil the grate or pan with vegetable oil. You want it hot enough that a drop of water sizzles instantly.
💡 mia’s Pro Tip: Use a cast-iron skillet if you don’t have a grill. It holds heat beautifully and gives you those gorgeous grill marks if you press gently.
Step 2: Shape the Patties
Divide the ground beef into 4 equal portions. Gently shape each into a patty about 3/4-inch thick. Press a small indent in the center of each patty with your thumb—this keeps them from puffing up into balls. Season both sides generously with salt and pepper.
⚠️ Common Mistake to Avoid: Don’t overwork the meat. Overmixing makes burgers tough. Use a light touch and shape them as gently as you would a meatball.
Step 3: Grill the Patties
Place patties on the hot grill or skillet. Cook for 4–5 minutes per side for medium (or adjust to your preference). During the last minute of cooking, lay a slice of Swiss cheese on each patty and cover the pan or grill lid to let the cheese melt.
💡 mia’s Pro Tip: For an extra bubbly melt, add a tablespoon of water to the pan and cover quickly—the steam helps the cheese soften evenly.
Step 4: Warm the Sauerkraut
While patties cook, warm the drained sauerkraut in a small skillet over medium heat. Stir occasionally for 2–3 minutes until heated through. If it seems dry, add a splash of water or a teaspoon of butter.
⚠️ Common Mistake to Avoid: Don’t skip squeezing the sauerkraut dry. Excess liquid will make your burger soggy before you take the first bite.
Step 5: Toast the Buns
Halve the hamburger buns and toast them on the grill cut-side down, or in a toaster, until lightly golden. This should take about 1 minute on the grill.
💡 mia’s Pro Tip: For extra flavor, brush the cut sides with melted butter or a little Thousand Island dressing before toasting. It caramelizes beautifully.
Step 6: Assemble the Burgers
Spread a generous layer of Thousand Island dressing on both halves of each toasted bun. Place the cheesy patty on the bottom bun. Top with a generous portion of warm sauerkraut. Close with the top bun and press gently.
⚠️ Common Mistake to Avoid: Don’t overload with sauerkraut—about 1/4 cup per burger is plenty. Too much can overwhelm the patty and unbalance the flavors.
Step 7: Serve Immediately
Serve your homemade Reuben burger right away while the cheese is molten and the bun is crisp. Add a side of pickles, potato chips, or a simple salad.
💡 mia’s Pro Tip: Let the burger rest for 1 minute after assembling. This allows the juices to redistribute and prevents the bun from getting soggy.
| Step | Action | Duration | Key Visual Cue |
|---|---|---|---|
| 1 | Preheat & oil grill/pan | 5 mins (preheat) | Oil shimmers |
| 2 | Shape patties | 5 mins | Patties are even, thumb indent |
| 3 | Grill patties | 8–10 mins total | Cheese melted, juices running clear |
| 4 | Warm sauerkraut | 2–3 mins | Steaming, no liquid pooling |
| 5 | Toast buns | 1–2 mins | Golden brown |
| 6 | Assemble | 2 mins | Dressing spread evenly, kraut piled |
| 7 | Serve | Immediately | Cheese stretchy, bun crisp |
Serving & Presentation
When I serve these deli-style burger recipe beauties, I like to go all out. Place each burger on a plate with a pile of crispy potato chips and a handful of dill pickles on the side. The salty crunch of chips and the bright acidity of pickles are the perfect companions to the rich, savory burger.
For a touch of NYC deli nostalgia, serve with a side of coleslaw or a simple arugula salad dressed with lemon and olive oil. I sometimes sprinkle a little smoked paprika on the chips for a Moroccan-inspired twist. And don’t forget extra Thousand Island dressing for dipping!
Garnish with a few extra pickle spears and a napkin—trust me, you’ll need it. This is a burger meant to be enjoyed with both hands and a big smile.
| Pairing Type | Suggestions | Why It Works |
|---|---|---|
| Side Dish | Potato chips, coleslaw, sweet potato fries | Crunchy or creamy sides balance the hearty burger |
| Sauce / Dip | Extra Thousand Island, spicy ketchup, chipotle mayo | Adds moisture and flavor complexity |
| Beverage | Cold beer (lager or IPA), root beer, iced tea | Crisp drinks cut through richness |
| Garnish | Dill pickle spears, fresh parsley, pickled red onion | Brightens the plate and adds acidity |
Make-Ahead, Storage & Reheating
Living in NYC, I’m always meal-prepping for busy days. These Reuben burger recipe components can be prepped ahead so you can assemble them in minutes. Here’s how I do it.
| Method | Container | Duration | Reheating Tip |
|---|---|---|---|
| Refrigerator | Airtight container, components separate | Up to 3 days | Reheat patty in skillet, then assemble with fresh sauerkraut |
| Freezer | Individually wrapped patties, flash-frozen | Up to 3 months | Thaw overnight in fridge, then cook as directed |
| Make-Ahead | Form patties and keep chilled on a tray | Up to 24 hours in advance | Season just before cooking |
For reheating, I never use the microwave—it makes the bun soggy and the patty rubbery. Instead, reheat the patty in a hot skillet with a splash of water and cover to steam, then toast a fresh bun. The sauerkraut can be quickly warmed in the same pan. Assemble fresh for best results.
If you’re feeding a crowd, you can grill all the patties ahead and keep them warm in a low oven (200°F) on a wire rack. Toast the buns and warm the kraut just before serving.
Variations & Easy Swaps
One of the things I love about this Reuben burger recipe is how adaptable it is. Whether you’re gluten-free, want a lighter option, or just want to mix things up, these variations are all tested in my kitchen.
| Variation | Key Change | Best For | Difficulty Impact |
|---|---|---|---|
| Rye Bread Classic | Use rye bread instead of buns | Authentic deli vibe | Easy (no change in cooking) |
| Gluten-Free Reuben | Use gluten-free buns or lettuce wraps | Gluten-sensitive diners | Easy |
| Spicy Southwest Reuben | Add jalapeño to kraut, use pepper Jack cheese | Heat lovers, Southwestern flair | Easy |
Rye Bread Classic
For the most authentic classic Reuben sandwich experience, swap the hamburger buns for thick slices of rye bread. Toast the slices in the same pan or grill, then build the burger open-faced. The earthy rye flavor with caraway seeds is a match made in deli heaven. I love this version on Sundays when I want to feel like I’m in a booth at Katz’s.
Gluten-Free Reuben Burger
My gluten-free friends, you don’t have to miss out. Use your favorite gluten-free hamburger buns (I like the kind with a bit of flax for structure) or wrap the patty in large, sturdy lettuce leaves. The key is to toast the buns well so they don’t fall apart. This variation works beautifully—I tested it at a barbecue and everyone loved it.
Spicy Southwest Reuben
When I’m craving heat, I add a finely diced jalapeño to the sauerkraut while it warms, and swap the Swiss for pepper Jack cheese. The spicy kick pairs beautifully with the creamy Thousand Island dressing. Top with a few slices of avocado for a creamy-cool contrast. This version is a hit at my summer cookouts right here in NYC.
What is the best type of bread to use for a Reuben burger to keep it from getting soggy?
The best bread for a Reuben burger is a sturdy, toasted hamburger bun or thick slices of rye bread. Toasting is essential—it creates a moisture barrier that prevents the sauerkraut and dressing from turning the bun into a mess. I personally love using brioche buns because they’re rich and hold up well, but any high-quality bun with some structure works. If you use rye, make sure to toast it until golden and firm. Avoid soft, thin breads like white sandwich bread—they’ll fall apart in minutes.
Can I substitute Thousand Island dressing with something else for the Reuben burger sauce?
Absolutely! If you don’t have Thousand Island dressing, Russian dressing is the closest substitute—it’s similar but often has a bit more heat from horseradish. You can also make a quick homemade sauce by mixing 1/2 cup mayonnaise, 2 tablespoons ketchup, 1 tablespoon sweet pickle relish, and a splash of vinegar. For a different twist, try spicy mayo (mayo + sriracha) or a creamy French dressing. The key is to keep the sauce tangy and slightly sweet to mimic the original Reuben flavor.
How do you cook the corned beef so it’s tender and not chewy for the burgers?
Great question! In this recipe, we use ground beef instead of corned beef, but if you want to incorporate corned beef, cook it low and slow. Slice leftover corned beef thinly against the grain, then warm it in a skillet with a splash of beef broth or water. Cover and steam for a few minutes—this rehydrates the meat and makes it tender. Alternatively, you can braise a corned beef brisket with spices and then shred it. Avoid high heat, which makes corned beef tough and chewy. Always slice against the grain for maximum tenderness.
Should I grill or pan-fry the Reuben burger to get the best melty cheese and crispy bread?
Both methods work beautifully, but I prefer grilling for that smoky char and quick high heat. Grill the patties over medium-high heat for 4-5 minutes per side, then add cheese and cover to melt. For the buns, toast them on the grill cut-side down for about a minute. If you’re using a skillet, cast iron is best—it gives you a great crust and even browning. The key to melty cheese is covering the pan (or grill lid) in the last minute of cooking. Pan-frying allows you to control the heat more precisely, which can be helpful for beginners.
Can I use a different cheese instead of Swiss for this Reuben burger recipe?
Yes, you can! Swiss cheese is classic because it melts well and has a mild, nutty flavor that complements the tangy sauerkraut and dressing. However, Gruyère is an excellent substitute—it’s richer and more flavorful. Provolone or low-moisture mozzarella also work if you want a stretchier melt. Avoid strong cheeses like blue cheese or feta, as they can overpower the delicate balance of flavors. If you’re dairy-free, use a good-quality vegan Swiss-style cheese that melts.
How can I prevent my Reuben burger from falling apart while cooking?
The number one reason burgers fall apart is overworking the meat, which breaks down the proteins and makes them fragile. Handle the ground beef gently—just enough to form patties. Press a small indent in the center of each patty to prevent it from bulging and cracking. Also, make sure your grill or pan is hot before adding the patties; a hot surface sears the meat quickly, holding it together. Don’t flip the patty too early—wait until a nice crust forms. And finally, let the patties rest for a minute after cooking before assembling.
Can I make this Reuben burger recipe with ground turkey or chicken?
Yes, you can substitute ground turkey or chicken, but there are a few adjustments. Poultry is leaner, so add a tablespoon of olive oil or a grated onion to the meat to keep it moist. Cook to an internal temperature of 165°F. The flavor will be lighter, but the Reuben toppings (kraut, Swiss, dressing) will still shine. I’d recommend using a fattier blend like 93/7 if possible. Also, consider adding a teaspoon of Worcestershire sauce or smoked paprika to boost the savory notes.
What is the best way to toast the buns for a Reuben burger?
The best way to toast buns is on the grill or in a hot skillet cut-side down for about 1-2 minutes until golden brown. You can also use a toaster or oven broiler. The key is to get a crisp, dry surface that can absorb the dressing without becoming soggy. For extra flavor, brush the cut sides with melted butter or even a little Thousand Island dressing before toasting. Avoid over-toasting—you want the bun to be sturdy but still soft inside. If using a grill, watch closely because buns can burn quickly.
Can I prepare the Reuben burger patties ahead of time for a party?
Absolutely! You can form the patties up to 24 hours in advance and keep them chilled on a tray covered with plastic wrap. Don’t season them until just before cooking—salt draws out moisture and can make the patties dry if left too long. For a party, you can also pre-cook the patties to medium-rare, then quickly finish them on the grill before serving. I often do this for backyard gatherings. Keep the sauerkraut and dressing separate and assemble at the last minute for the best texture.
How do I store leftover Reuben burgers and reheat them without drying out?
Store leftover components separately for best results: patties in an airtight container, sauerkraut in another, and buns wrapped at room temperature. To reheat, warm the patties in a skillet over medium heat with a tablespoon of water and cover to steam for 2-3 minutes. This keeps them moist. Toast fresh buns and warm the sauerkraut separately. Avoid microwaving the assembled burger—it makes the bun soggy and the meat rubbery. If you must microwave, remove the bun and reheat the patty and kraut separately, then assemble on a fresh bun.
Share Your Version!
I absolutely love seeing your creations! If you make these Reuben burger recipe beauties, please leave a star rating and a comment below telling me how they turned out. Did you try any of the variations? Share a photo on Instagram or Pinterest and tag @exorecipes—I personally reply to every single one. And if you have a question about adapting the recipe for a specific diet, drop it in the comments and I’ll help you out.
From my NYC kitchen to yours — I hope this recipe brings as much warmth to your table as it does to mine. — mia 🧡
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Classic Deli-Style Reuben Burgers That Taste Like a True Reuben Sandwich
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 1x
- Method: Main Course
- Cuisine: American
Description
These Reuben burgers combine all the flavors of the classic deli sandwich—tangy sauerkraut, melted Swiss cheese, and Thousand Island dressing—into a juicy beef patty. Perfect for a fun twist on burger night.
Ingredients
- 1 1/2 pounds ground beef (80/20 blend)
- 4 slices Swiss cheese
- 1 cup sauerkraut, drained and squeezed dry
- 4 hamburger buns, split and toasted
- 1/2 cup Thousand Island dressing
- Salt and black pepper to taste
- 1 tablespoon vegetable oil (for grill or pan)
Instructions
- 1. Preheat a grill or skillet over medium-high heat. Lightly oil the grate or pan.
- 2. Divide ground beef into 4 equal portions and shape into patties, about 3/4-inch thick. Season both sides with salt and pepper.
- 3. Grill or cook patties for 4-5 minutes per side, or until desired doneness. During the last minute of cooking, top each patty with a slice of Swiss cheese and cover to melt.
- 4. Meanwhile, in a small skillet over medium heat, warm the sauerkraut until heated through, about 2-3 minutes.
- 5. Toast the hamburger buns on the grill or in a toaster until lightly golden.
- 6. Assemble each burger: spread Thousand Island dressing on both halves of the bun. Place the cheesy patty on the bottom bun, top with a generous portion of sauerkraut, and close with the top bun.
- 7. Serve immediately and enjoy.
Notes
For an extra authentic Reuben flavor, use rye bread instead of buns and serve with a side of pickles or potato chips.
Nutrition
- Calories: 620
- Sugar: 8g
- Fat: 38g
- Carbohydrates: 30g
- Protein: 38g
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