I have a tendency to want to turn something fabulous into something else fabulous. I do it all the time. With stuff it’s called re-purposing, with food it is called another way to enjoy something I love.
I happen to love Reubens. Lest you feel I have gone all hoity-toity on you, I’m not talking about the Baroque style paintings by Dutch artist Peter Paul Rubens (although I am a big fan of those too!) I am talking about the sandwich.
I clearly recall having my first Reuben years and years ago; thinly sliced corned beef piled mile high with Thousand Island dressing, Swiss cheese and sauerkraut between two slices of rye bread, grilled to perfection.
It has been a long time since I ate a Reuben sandwich but I still enjoy the elements – with the popularity of low carb eating, I didn’t seem at all weird when I would order a Reuben without the bread.
This recipe takes those elements and turns it into something else I adore – a burger!
Recipe Notes: I used Boars Head gluten free corned beef from the deli, I had them slice it thinly then I ground it up in the food processor. If you don’t have a food processor, you could always ask your butcher to grind it up for you. Ground chuck works better in this recipe than ground sirloin – better and cheaper! I used Frank’s Kraut; it is gluten free and tastes so traditional. Ditch the rye bread and toast up gluten free hamburger buns! For an egg free recipe use Vegenaise or other vegan mayo in place of regular mayonnaise.
Gluten Free Reuben Burger Recipe
1 pound ground chuck (80/20)
½ pound gluten-free corned beef, ground (see recipe notes in the post)
Freshly ground black pepper
4 slices Swiss cheese
1 (14-ounce) can Frank’s Kraut; drained
½ cup mayonnaise
¼ cup ketchup
¼ cup sweet pickle relish
4 gluten free hamburger buns
Combine the ground beef with the ground corned beef. Divide into 4 equal portions and shape into patties. Brush both sides of the patties with oil and season generously with salt and pepper. Heat a grill, grill pan or skillet over medium-high heat. Grill the burgers for 5 – 6 minutes, flip and grill another 5 minutes. Top each burger with a piece of cheese and cook until the cheese starts to melt.
While the burgers are cooking, place the drained sauerkraut in a medium skillet over medium-high heat. Cook, stirring, until hot and all the liquid is gone.
Combine the mayonnaise, ketchup, and relish.
When the burgers are done, brush the cut sides of the hamburger buns with olive oil and grill until lightly toasted.
Spread the mayonnaise/ketchup mixture on both sides of the buns; place a burger on the bottom bun, top with the kraut and top bun.
This Gluten Free Reuben Burger recipe serves 4
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