Great Deli goes hand and hand with New York City, and for the Jets, I decided to reflect that with my Reuben Burger. I use a beef patty (make sure to shape it like the rye bread) which I make pretty thin and sear off in a pan. To reuben-ize it, I serve the burger on some toasted rye bread, and top it with pastrami, melted Swiss, and sour kraut. Make sure to add the cheese & pastrami during the last minute or so of cooking (and cover with a lid) so the cheese melts into the meat. To finish the burger off, of course I gotta add a thick spread of thousand island dressing. I loved making it, and I hope it does the Jets proud.
- 1/3 pound Ground Beef
- 1/4 pound of Corned Beef
- Rye bread
- Swiss cheese
- Sour Kraut
- Thousand Island dressing
- Brown Mustard
- Olive Oil
- Form a thin beef patty to match the shape of a slice of rye bread.
- Season the patty with salt and pepper.
- Dimple the patty in the middle to avoid shrinking.
- Sear the patty in an oiled skillet over a medium high heat, for about 1 minute on each side. The patty should be brown and caramelized.
- Put cheese on patty when almost cooked.
- Add thinly sliced corned beef to the top of the cheese.
- Lid the pan for about 45 seconds so the cheese can melt.
- When done, remove patty from pan and transfer to a plate to rest.
- Kill the stove heat.
- Spread mustard on one side of each slice of the rye bread.
- Spread butter on the other side of each slice.
- Toast the rye slices, butter side down, in a skillet, for about 1 minute.
- Plate the bread slices.
- Place the finished burger on the toasted rye bread.
- Top with sour kraut.
- Complete the burger with a thick spread of thousand island dressing.
I loved making this New York Jets-inspired burger, and I hope it does the Jets proud.