Turkey Burger Reubens
Topped with melted Swiss cheese, warm sauerkraut and a spoonful of Russian dressing, these turkey burgers are a tasty twist on a deli-style Reuben sandwich. To make sure the burgers are juicy and full of flavor we add some special ingredients to the meat, pan-sear them first to seal in the juices, then finish them in the oven.
- 1 lb ground turkey
- 1 tablespoon mayonnaise
- 2 teaspoons prepared horseradish
- 2 tablespoons soft breadcrumbs
- 3/4 teaspoon salt
- Freshly ground black pepper
- Vegetable oil
- 1 tablespoon butter
- 3/4 cup sauerkraut, well-drained
- 4 slices Swiss cheese
- 4 hamburger rolls
For the Russian Dressing:
- 3 tablespoons mayonnaise
- 3 tablespoons chili sauce or ketchup
- 2 teaspoons prepared horseradish (or more to taste)
- 2 tablespoons sweet onion, minced
- Preheat the oven to 375°F and line a small rimmed baking sheet with aluminum foil.
- Add the ground turkey, mayonnaise, horseradish, breadcrumbs, salt and a few grinds of black pepper to a mixing bowl. Combine gently but thoroughly and form the mixture into four 1/2-inch thick patties and chill for 15 minutes.
- While the burgers chill, make the Russian Dressing by combining the mayonnaise, chili sauce, horseradish and onion in a small bowl. Set aside.
- Coat the bottom of a large frying pan with a small amount of vegetable oil and heat over medium high heat. Working in two batches if necessary, sear the turkey burgers until lightly browned, 1 minute per side.
- Transfer the burgers to the prepared baking sheet and bake for 4 minutes. Remove from the oven, top each burger with a slice of cheese and bake for an additional 1 to 2 minutes until the cheese has melted and the burgers are cooked through.
- Remove the burgers from the oven and let rest for 5 minutes.
- While the burgers rest, wipe out the pan, add the butter and melt over medium heat. Add the sauerkraut, combine well and cook for 2 minutes until heated through.
- To serve, place a burger on each bun and top with sauerkraut and Russian dressing.