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.
SPICED REUBEN BURGERS
- 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
- 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.
- 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.
- Top each burger with sauerkraut and a slice of cheese. Cover and cook until cheese is melted.
- Serve with Thousand Island or Russian dressing for dipping.