Reuben Turkey Burgers

Reuben Turkey Burgers: Juicy turkey burgers are topped with all the elements of a classic Reuben sandwich - melted Swiss, Russian dressing and an easy-to-make mock sauerkraut.

Deli-style flavors and toppings turn these ordinary turkey burgers into a tasty twist on a classic Reuben sandwich. The burgers themselves are flavored with a bit of horseradish and pan-fried, then they're topped with melted Swiss, a quick, mock "sauerkraut" and Russian dressing. Serve with chips or fries to round out an easy meal.

Reuben Turkey Burgers

Prep Time: 15 minutes Cook Time: 25 minutes Yield: 4 servings

Prep Time: 15 minutes
Cook Time: 25 minutes
Yield: 4 servings

  • For the burgers:
  • 1 lb ground turkey
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon prepared horseradish
  • 1 tablespoon mayonnaise
  • 2 tablespoons soft breadcrumbs
  • 1 tablespoon vegetable oil
  • 8 thin slices Swiss cheese
  • 4 hamburger rolls, toasted
  • For the mock sauerkraut:
  • 1/2 small head cabbage, finely shredded (about 5 cups)
  • 1 tablespoon butter
  • 1 to 2 tablespoons sugar
  • 3 to 4 tablespoons apple cider vinegar
  • Salt and freshly ground black pepper
  • For the Russian dressing:
  • 2 tablespoons mayonnaise
  • 2 tablespoons ketchup
  • 1 tablespoon apple cider vinegar
  • 1 to 1-1/2 tablespoons prepared horseradish
  • 2 tablespoons sweet onion, very finely chopped
  • Salt and freshly ground black pepper

Preheat the oven to 400°F.

Place the turkey, salt, pepper, horseradish, mayonnaise and soft breadcrumbs in a large bowl. Combine thoroughly using your hands and form into 4 uniformly sized patties. Refrigerate until ready to cook.

Melt the butter in a large skillet over medium heat. Add the cabbage and sauté until wilted and soft, 3 to 4 minutes. Add 1 tablespoon of sugar, season with salt and pepper, then add 3 tablespoons of vinegar. Combine thoroughly and continue cooking until the vinegar has evaporated and the cabbage is tender. Taste during cooking and adjust the vinegar and sugar to your liking. Transfer to a bowl and set aside.

In a separate bowl, combine the mayonnaise, ketchup, apple cider vinegar, horseradish and onion. Set aside.

Wipe out the skillet you cooked the cabbage in and add the vegetable oil. Pan-fry the turkey burgers over medium-high heat until no longer pink in the center, 2 to 4 minutes per side (depending on thickness).

Slice the rolls and arrange them on a baking sheet. Place one slice of cheese on the top half of the roll, place a turkey burger on the bottom. Top each burger with a portion of the "sauerkraut," some Russian dressing and another slice of cheese. Bake until the cheese is melted and bubbly, 3 to 4 minutes. Serve immediately.

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