Wednesday, August 15, 2012

Spiced reuben burgers

First things first: I'm REALLY miffed that my DSLR camera battery was dead when I made these. I just took a stupid cell phone picture and picked some random filter from Photoshop Express. It's called "vignette blur" and I think it's supposed to make it look artsy or something. So now I can at least pretend that the excessive blur and shadows are part of my food photo styling. WHATEVER. These were tasty enough that I will probably make them again and re-photograph, but I couldn't bear to keep the recipe all to myself!

I was at Penzeys over the weekend (hi, I'm Erica and I'm a Penzeys-aholic) and on a whim I picked up some of their corned beef spice. I had an idea that instead of going through the long process of making corned beef (for now ;) ), I could just spice up some ground beef with their seasoning mix and make burgers. I used it like you would use a blackening seasoning: I heavily seasoned the outside of my burger patties and then seared it on a hot stove. I topped it with sauerkraut and Swiss cheese and served it with Thousand Island dressing for dipping.

Serves 2-4

  • About a pound of ground beef (you can use a bit more, like 1.25 lbs, for larger burgers)
  • 1 Tbs Penzeys corned beef spice or regular pickling spice, ground. Most supermarkets have pickling spice. If not, you can make your own; there is a good recipe for pickling spice at the bottom of this page.
  • 1-2 cups sauerkraut, rinsed and thoroughly dried
  • 4 slices Swiss cheese
  • Thousand Island or Russian dressing, for dipping. I used Annie's Organic Thousand Island but you can make your own as per this recipe.
  • Fat of choice for cooking the burgers (I used ghee)
  • Salt and pepper
  1. Generously season the ground beef with salt and pepper. Form into four patties. Coat both sides of each patty with ground corned beef seasoning or pickling spice.
  2. Heat oil or ghee in a skillet over medium high. Sear one side of the burgers until well browned, then flip and do the same. Reduce heat to low, cover, and cook until desired temperature.
  3. Top each burger with sauerkraut and a slice of cheese. Cover and cook until cheese is melted.
  4. Serve with Thousand Island or Russian dressing for dipping.


Carrie said...

My husband will love this! He adores reubens more than almost anything else lol. Definitely going to try it out - thanks!

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