Reuben-Style Turkey Burgers With Swiss and Sauerkraut

Imperial May 31, 2026May 31, 2026

Quick Recipe Version (TL;DR)

Yield: 4 burgers
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Quick Ingredients

1 1/4 pounds 93% lean ground turkey
1/3 cup panko breadcrumbs
1 large egg
1 tablespoon Dijon mustard
1 teaspoon caraway seeds, lightly crushed
1 teaspoon dried minced onion
3/4 teaspoon kosher salt
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1 tablespoon olive oil
4 slices Swiss cheese
1 cup sauerkraut, well drained
4 burger buns, preferably rye-style, seeded, or whole wheat, split
1/3 cup light thousand island dressing
1 tablespoon unsalted butter, softened, for toasting buns

Do This

1. Stir together turkey, panko, egg, Dijon, caraway, dried onion, salt, garlic powder, and pepper just until combined.
2. Shape into 4 patties, each about 1/2 inch thick and slightly wider than the buns.
3. Heat 1 tablespoon olive oil in a large skillet over medium heat until shimmering.
4. Cook patties for 5 to 6 minutes per side, until browned and the center reaches 165°F.
5. Add Swiss cheese during the last 1 minute of cooking and cover the pan to melt.
6. Warm the drained sauerkraut in the skillet and toast buttered buns until golden.
7. Build each burger with thousand island dressing, cheesy turkey patty, warm sauerkraut, and the top bun.

Why You’ll Love This Recipe

Classic Reuben flavor, lighter feel: Lean turkey stands in for corned beef while still carrying the tangy, savory deli-style flavors.
Big texture payoff: Juicy turkey, melty Swiss, warm sauerkraut, creamy dressing, and a crisp toasted bun make every bite satisfying.
Rye-style flavor without needing rye bread: Caraway seeds, dried onion, and Dijon give the burger that familiar rye-and-deli aroma.
Fast enough for a weeknight: The whole recipe comes together in about 30 minutes with simple grocery store ingredients.

Grocery List

Produce: Optional dill pickles for serving; optional shredded lettuce or sliced tomato if you want extra freshness
Meat: 1 1/4 pounds 93% lean ground turkey
Dairy: Swiss cheese slices, unsalted butter
Bakery: 4 burger buns, preferably rye-style, seeded, or whole wheat
Pantry: Panko breadcrumbs, egg, Dijon mustard, caraway seeds, dried minced onion, kosher salt, garlic powder, black pepper, olive oil, sauerkraut, light thousand island dressing

Full Ingredients

For the Rye-Style Turkey Patties

1 1/4 pounds 93% lean ground turkey, cold
1/3 cup panko breadcrumbs
1 large egg, lightly beaten
1 tablespoon Dijon mustard
1 teaspoon caraway seeds, lightly crushed with the side of a knife or a mortar and pestle
1 teaspoon dried minced onion
3/4 teaspoon kosher salt
1/2 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil, for cooking

For the Reuben Burger Toppings

4 slices Swiss cheese, about 3/4 ounce each
1 cup sauerkraut, well drained and gently squeezed dry
1/3 cup light thousand island dressing, plus 1 tablespoon more if you like a saucier burger

For the Buns

4 burger buns, preferably rye-style, seeded, or whole wheat, split
1 tablespoon unsalted butter, softened
1/4 teaspoon caraway seeds, optional, for sprinkling on the buttered buns before toasting

Optional Serving Ideas

Dill pickle spears
Extra sauerkraut, warmed
Extra light thousand island dressing for drizzling

Reuben-Style Turkey Burgers With Swiss and Sauerkraut – Closeup

Step-by-Step Instructions

Step 1: Drain the sauerkraut and prepare the dressing

Place 1 cup sauerkraut in a fine-mesh strainer and press out as much liquid as possible. For the best burger texture, the sauerkraut should be tangy and moist but not wet enough to soak the bun. Set it aside while you make the patties. Measure 1/3 cup light thousand island dressing into a small bowl so it is ready for assembly.

Step 2: Mix the rye-style turkey patty mixture

In a medium mixing bowl, combine 1 1/4 pounds ground turkey, 1/3 cup panko breadcrumbs, 1 lightly beaten large egg, 1 tablespoon Dijon mustard, 1 teaspoon crushed caraway seeds, 1 teaspoon dried minced onion, 3/4 teaspoon kosher salt, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper. Mix gently with a fork or clean hands just until everything is evenly distributed. Avoid overmixing, which can make turkey burgers dense instead of tender.

Step 3: Shape and chill the patties briefly

Divide the turkey mixture into 4 equal portions, about 5 ounces each. Shape each portion into a patty about 1/2 inch thick and slightly wider than your buns, since the patties will shrink a little as they cook. Press a shallow dimple into the center of each patty with your thumb to help them cook evenly. If the mixture feels soft, refrigerate the patties on a plate for 10 minutes while you heat the skillet.

Step 4: Cook the turkey burgers

Heat 1 tablespoon olive oil in a large nonstick or cast-iron skillet over medium heat. The pan is ready when the oil shimmers but is not smoking. Add the patties in a single layer, leaving space between them. Cook for 5 to 6 minutes on the first side without pressing down on the burgers. Flip and cook for another 5 to 6 minutes, or until the patties are browned and the thickest part reaches 165°F on an instant-read thermometer.

Step 5: Melt the Swiss cheese

During the final 1 minute of cooking, place 1 slice Swiss cheese on each patty. Cover the skillet with a lid or a piece of foil to trap steam and help the cheese melt. Once the cheese is soft and draped over the patties, transfer the burgers to a clean plate and let them rest for 2 minutes.

Step 6: Warm the sauerkraut

Reduce the skillet heat to low. Add the drained sauerkraut to the same pan and warm it for 1 to 2 minutes, stirring often, just until heated through. This step takes the chill off the sauerkraut and makes the burger taste more like a hot deli sandwich. Transfer the warm sauerkraut to a small bowl.

Step 7: Toast the buns

Spread the cut sides of the 4 buns with 1 tablespoon softened butter total. If you want extra rye-style flavor, sprinkle the buttered sides with 1/4 teaspoon caraway seeds. Place the buns cut-side down in the skillet over medium-low heat and toast for 1 to 2 minutes, until lightly golden and crisp at the edges. Work in batches if needed.

Step 8: Assemble the Reuben-style turkey burgers

Spread about 2 teaspoons thousand island dressing on each bottom bun. Add a Swiss-topped turkey patty, then spoon 1/4 cup warm sauerkraut over each patty. Spread another 2 teaspoons dressing on each top bun and close the burgers. Serve immediately while the buns are crisp, the cheese is melty, and the sauerkraut is warm.

Pro Tips

Squeeze the sauerkraut well: Excess brine is the main reason a Reuben-style burger can turn soggy. Press it dry, then warm it briefly.
Use an instant-read thermometer: Ground turkey must reach 165°F for food safety, and a thermometer prevents overcooking.
Do not press the patties while cooking: Pressing squeezes out moisture, which lean turkey needs to stay juicy.
Crush the caraway seeds: Lightly crushing them releases more aroma and gives the patties a rye-bread flavor without overpowering the burger.
Toast the buns right before serving: A crisp bun holds up better against dressing and sauerkraut.

Variations

Open-faced Reuben turkey melt: Serve each patty on one toasted bun half, top with sauerkraut, Swiss, and dressing, then broil at 425°F for 1 to 2 minutes until the cheese melts.
Spicy Reuben burger: Stir 1 teaspoon prepared horseradish or 1/2 teaspoon hot sauce into the thousand island dressing.
Extra-lean version: Use 99% lean ground turkey and add 1 tablespoon plain Greek yogurt to the patty mixture to help keep it moist.

Storage & Make-Ahead

Store cooked turkey patties in an airtight container in the refrigerator for up to 3 days. Keep the buns, dressing, sauerkraut, and patties separate so the burgers do not become soggy. Reheat patties in a covered skillet over medium-low heat for 3 to 4 minutes per side, or until warmed to 165°F. The turkey patty mixture can be shaped up to 24 hours ahead; cover the raw patties tightly and refrigerate until ready to cook. You can also drain the sauerkraut and measure the dressing up to 2 days ahead.

Nutrition (per serving)