Reuben Burgers


2 lb. lean ground beef,
1 tsp. garlic powder,
freshly ground pepper and salt to taste,
6 burger buns Burger
1 jar Hengstenberg Sauerkraut, well drained (remove as much liquid as possible),
1/4 cup Thousand Island salad dressing,
12 slices Brandt Corned Beef,
6 slices Swiss Emmental Cheese


Preheat BBQ grill to 400°F. In a small bowl, mix the Hengstenberg Sauerkraut with Thousand Island dressing, set aside. In a large bowl, mix the ground beef with garlic powder. Season with freshly ground pepper and salt to taste. Divide the ground beef into 6 equal portions. Take 2/3 of each portion and flatten to a disk about 6" in diameter. Fold up about 1/2" of the edge to form a shallow bowl. Take one slice of cheese and fold edges to fit into the burger bowl. Placed two slices of Brandt Corned Beef on top of cheese. Top with a healthy portion of the Hengstenberg Sauerkraut mixture. Press lightly on the stack to flatten and distribute. Take the remaining portion of ground beef and flatten to a 5" disc and place on top of the stuffed burger. Seal edges. Sear burgers on the BBQ grill. Cook each side of the burger for two minutes on high heat. Lower the grill temperature and cook the burgers to desired doneness. Remove and let burgers rest for 5 minutes before serving on buns. Top with additional Hengstenberg Sauerkraut.