Reuben Burger With Swiss and Sauerkraut

Imperial May 20, 2026May 20, 2026

Quick Recipe Version (TL;DR)

Yield: 4 burgers
Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 38 minutes

Quick Ingredients

Beef: 1 1/2 pounds 80/20 ground beef chuck
Corned beef-style seasoning: 1 teaspoon crushed coriander seeds, 1 teaspoon crushed yellow mustard seeds, 3/4 teaspoon black pepper, 1/2 teaspoon sweet paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/8 teaspoon allspice, 1/8 teaspoon finely ground dried bay leaf, 1 teaspoon fine sea salt
Cheese: 4 ounces Swiss cheese, sliced into 4 large slices or 8 thin slices
Sauerkraut: 1 1/2 cups drained sauerkraut, 1 teaspoon unsalted butter, 1/2 teaspoon caraway seeds, 1 teaspoon light brown sugar, 1 tablespoon water
Russian dressing: 1/2 cup mayonnaise, 3 tablespoons ketchup, 2 tablespoons sweet pickle relish, 1 tablespoon minced yellow onion, 1 teaspoon prepared horseradish, 1 teaspoon Worcestershire sauce, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, 1/8 teaspoon fine sea salt, 1/8 teaspoon black pepper
Bread: 8 slices rye-style bread or 4 seeded hamburger buns, plus 2 tablespoons softened unsalted butter
For cooking and serving: 2 teaspoons neutral oil and 4 dill pickle spears

Do This

1. Stir together the Russian dressing and refrigerate it while you prep everything else.
2. Warm the drained sauerkraut with butter, caraway, brown sugar, and water for 3 to 4 minutes.
3. Mix the corned beef-style seasoning, shape the beef into 4 patties, and coat both sides with the seasoning.
4. Cook patties on a 400°F griddle or hot cast-iron skillet for 3 1/2 minutes, flip, add Swiss cheese, and cook to 160°F.
5. Toast buttered rye-style bread or seeded buns until golden and sturdy.
6. Layer dressing, cheesy beef patty, sauerkraut, more dressing, and the top bread. Serve hot with dill pickles.

Why You’ll Love This Recipe

All the Reuben flavor, burger-style: You get tangy sauerkraut, melty Swiss, creamy Russian dressing, and warm pickling-spice flavor in every bite.
No cured meat required: The corned beef-style seasoning gives the patty that deli-inspired flavor without needing actual corned beef.
Weeknight-friendly: The dressing, seasoning, and sauerkraut come together quickly, and the patties cook in under 10 minutes.
Flexible bread choice: Use rye-style sandwich bread for a patty-melt feel or a seeded bun for a classic burger build.

Grocery List

Produce: 1 small yellow onion and dill pickle spears for serving
Dairy: Swiss cheese and unsalted butter
Meat: 80/20 ground beef chuck
Bakery: Rye-style bread or seeded hamburger buns
Pantry: Sauerkraut, mayonnaise, ketchup, sweet pickle relish, prepared horseradish, Worcestershire sauce, neutral oil, light brown sugar, coriander seeds, yellow mustard seeds, black pepper, sweet paprika, smoked paprika, garlic powder, onion powder, ground allspice, dried bay leaf, fine sea salt, and caraway seeds

Full Ingredients

For the Russian Dressing

1/2 cup mayonnaise
3 tablespoons ketchup
2 tablespoons sweet pickle relish
1 tablespoon finely minced yellow onion
1 teaspoon prepared horseradish
1 teaspoon Worcestershire sauce
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/8 teaspoon fine sea salt
1/8 teaspoon freshly ground black pepper

For the Warm Sauerkraut Layer

1 1/2 cups sauerkraut, drained and squeezed dry, about 8 ounces drained weight
1 teaspoon unsalted butter
1/2 teaspoon caraway seeds
1 teaspoon light brown sugar
1 tablespoon water

For the Corned Beef-Style Seasoning

1 teaspoon coriander seeds, lightly crushed
1 teaspoon yellow mustard seeds, lightly crushed
3/4 teaspoon coarsely ground black pepper
1/2 teaspoon sweet paprika
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon ground allspice
1/8 teaspoon finely ground dried bay leaf, from about 1/2 small dried bay leaf
1 teaspoon fine sea salt

For the Burger Patties

1 1/2 pounds 80/20 ground beef chuck, cold
2 teaspoons neutral oil, such as canola, avocado, or vegetable oil
4 ounces Swiss cheese, sliced into 4 large slices or 8 thin slices

For the Bread and Assembly

8 slices rye-style bread, about 1/2 inch thick, or 4 seeded hamburger buns, split
2 tablespoons unsalted butter, softened
4 dill pickle spears, for serving

Reuben Burger With Swiss and Sauerkraut – Closeup

Step-by-Step Instructions

Step 1: Mix the Russian dressing

In a medium bowl, stir together the mayonnaise, ketchup, sweet pickle relish, minced yellow onion, prepared horseradish, Worcestershire sauce, smoked paprika, garlic powder, fine sea salt, and black pepper. Mix until the dressing is smooth, creamy, and lightly speckled with relish and onion.

Cover and refrigerate the dressing for at least 10 minutes while you prepare the rest of the recipe. This short rest helps the onion mellow and gives the sauce a more balanced, deli-style flavor.

Step 2: Warm and season the sauerkraut

Place the drained, squeezed sauerkraut in a small skillet over medium heat. Add 1 teaspoon unsalted butter, 1/2 teaspoon caraway seeds, 1 teaspoon light brown sugar, and 1 tablespoon water. Cook for 3 to 4 minutes, stirring often, until the sauerkraut is hot, glossy, and fragrant.

The sauerkraut should be warm but not soupy. If there is excess liquid in the pan, cook for 1 additional minute, stirring constantly. Keep the sauerkraut warm over very low heat or transfer it to a small covered bowl.

Step 3: Make the corned beef-style seasoning

In a small bowl, combine the crushed coriander seeds, crushed yellow mustard seeds, coarsely ground black pepper, sweet paprika, garlic powder, onion powder, ground allspice, finely ground dried bay leaf, and fine sea salt. Stir well so the salt and spices are evenly distributed.

This blend is inspired by classic corned beef pickling spices, especially coriander, mustard, pepper, allspice, and bay. It is used as a thin, flavorful crust on the outside of the beef patties rather than mixed into the meat, which keeps the burger juicy and gives the surface a savory deli-style aroma.

Step 4: Shape and season the beef patties

Divide the cold ground beef into 4 equal portions, each about 6 ounces. Gently shape each portion into a patty about 4 1/2 inches wide and 3/4 inch thick. Try not to compress the beef too firmly; a looser patty stays more tender. Press a shallow thumbprint into the center of each patty to help it cook evenly without puffing.

Sprinkle the corned beef-style seasoning evenly over both sides of the patties, using about 1 1/4 to 1 1/2 teaspoons seasoning per patty total. Pat the seasoning gently onto the surface so it forms a thin, even layer.

Step 5: Cook the burgers and melt the Swiss

Heat a large cast-iron skillet, stainless-steel skillet, or flat griddle over medium-high heat until it reaches about 400°F. Add 2 teaspoons neutral oil and swirl or spread it into a thin layer. When the oil shimmers, add the patties, leaving at least 1 inch between them.

Cook the patties for 3 1/2 minutes on the first side without pressing them down. Flip the patties, then immediately place 1 large slice of Swiss cheese or 2 thin slices on each burger. Cook for 3 to 4 minutes more, covering the pan for the final 60 seconds if needed to help the cheese melt. The burgers are done when the center reaches 160°F on an instant-read thermometer.

Transfer the cheeseburgers to a plate and let them rest for 2 minutes while you toast the bread. Resting helps the juices settle so the burger stays moist when you bite into it.

Step 6: Toast the rye-style bread or seeded buns

For rye-style bread, spread the softened butter lightly over one side of each slice. Place the bread buttered-side down in a clean skillet or on a griddle over medium heat, about 350°F, and toast for 2 to 3 minutes until golden and crisp. If you like both sides toasted, flip and toast the second side for 1 minute.

For seeded buns, spread the butter over the cut sides and toast cut-side down over medium heat for 1 to 2 minutes, until golden at the edges. A well-toasted base is important because the dressing and sauerkraut are juicy.

Step 7: Build the Reuben burgers

Place the bottom slice of rye-style bread or the bottom half of each seeded bun on a plate. Spread about 1 tablespoon Russian dressing on each bottom piece. Add one Swiss-topped beef patty to each, then spoon about 1/3 cup warm sauerkraut over the cheese.

Drizzle or spread another 1 tablespoon Russian dressing over the sauerkraut. Close with the top slice of rye-style bread or the top half of the bun. Press gently so the layers settle without squeezing out the filling.

Step 8: Serve hot

Serve the Reuben burgers immediately while the Swiss is melted, the sauerkraut is warm, and the bread is crisp. Add a dill pickle spear on the side for a classic deli-style finish. If using rye-style bread, slice each burger in half with a serrated knife for easier handling.

Pro Tips

Squeeze the sauerkraut well: Excess brine can make the bread soggy. Drain it, then squeeze it in a clean kitchen towel or paper towels before warming.
Season the outside only: Keeping the corned beef-style seasoning on the surface gives you a fragrant crust without making the beef dense.
Use cold beef: Cold 80/20 ground chuck is easier to shape and browns better in a hot skillet.
Do not press the patties while cooking: Pressing forces out flavorful juices and can make the burger dry.
Toast the bread thoroughly: Reuben toppings are moist, so a crisp rye slice or toasted bun makes the burger much easier to eat.

Variations

Reuben patty melt: Use rye-style bread, assemble the burgers, then return them to a buttered skillet over medium-low heat for 2 minutes per side, pressing lightly with a spatula, until the bread is extra crisp and the cheese is gooey.
Spicy Reuben burger: Add 1 to 2 teaspoons hot sauce to the Russian dressing and increase the horseradish to 2 teaspoons for more bite.
Turkey Reuben burger: Swap the beef for 1 1/2 pounds ground turkey. Add 1 tablespoon olive oil to the meat before shaping and cook the patties to an internal temperature of 165°F.

Storage & Make-Ahead

For the best texture, store the components separately. Cooked burger patties can be refrigerated in an airtight container for up to 4 days. Reheat them in a covered skillet over medium-low heat for 4 to 6 minutes, or until warmed to 165°F. The Russian dressing can be made up to 5 days ahead and kept refrigerated. The sauerkraut can be warmed up to 3 days ahead, cooled, refrigerated, and reheated in a small skillet for 2 to 3 minutes before serving. Toast the bread and assemble the burgers just before eating so the bread stays crisp. Uncooked seasoned patties can be frozen between sheets of parchment in a freezer-safe bag for up to 2 months; thaw overnight in the refrigerator before cooking.

Nutrition (per serving)