Fill a Rocket Scientist's Empty Stomach Reuben Burgers

Ingredients

Russian Dressing

• 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

Burgers

• 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

Other Ingredients

• 1 1/2 cups sauerkraut
• 12 slices rye bread (approximately 1-inch thick)
• 6 slices swiss cheese

Directions

1. 1

   Set grill to med-low (on my grill this is around 300 degrees Fahrenheit)

2. 2

   Russian Dressing:

3. 3

   Mix together mayonnaise, ketchup, chili cocktail sauce, and horseradish.

4. 4

   Finely chop the pickle and add to dressing.

5. 5

   Stir in parsley. Refrigerate until ready for use.

6. 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. 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. 8

   Place on the grill approximately 5 minutes per side depending on desired doneness.

9. 9

   Begin warming the sauerkraut in a separate pan.

10. 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. 11

    Top the burger with cheese in the last 2 minutes of burger cooking time.

12. 12

    Remove burgers and bread.

13. 13

    Spread each slice of bread with Russian dressing, and top with 1/4 cup of sauerkraut.

14. 14

    Cover with remaining bread.