Fill A Rocket Scientist's Empty Stomach Reuben Burgers

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 1 cup mayonnaise
• 1/2 cup ketchup
• 1/4 cup chili sauce (cocktail)
• 1 tablespoon horseradish
• 1 sweet gherkin pickle
• 1 tablespoon fresh parsley, chopped
• 1 lb ground chuck
• 1 lb ground sirloin
• 1 egg
• 1 tablespoon worcestershire sauce
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1/4 teaspoon mustard
• salt, to taste
• pepper, to taste
• 1 1/2 cups sauerkraut
• 12 slices rye bread (approximately 1-inch thick)
• 6 slices swiss cheese

Recipe

• 1 set grill to med-low (on my grill this is around 300 degrees fahrenheit)
• 2 russian dressing:
• 3 mix together mayonnaise, ketchup, chili cocktail sauce, and horseradish.
• 4 finely chop the pickle and add to dressing.
• 5 stir in parsley. refrigerate until ready for use.
• 6 mix together both meats, the egg as a binder, the worcestershire sauce, allspice, cloves and mustard along with desired amount of salt and pepper. (i prefer grinding my own allspice and cloves and it takes just a couple of each). it is important not to over work the meat and have it get tough.
• 7 divide the meat into 6 (1/3 pound) burgers about 1" thick, and press the centers in to prevent them from balling up on the grill.
• 8 place on the grill approximately 5 minutes per side depending on desired doneness.
• 9 begin warming the sauerkraut in a separate pan.
• 10 the bread should go on the grill after turning the burgers, at a low temperature area so they will toast but not burn.
• 11 top the burger with cheese in the last 2 minutes of burger cooking time.
• 12 remove burgers and bread.
• 13 spread each slice of bread with russian dressing, and top with 1/4 cup of sauerkraut.
• 14 cover with remaining bread.