The Reuben Griddle Burger

A Reuben sandwich is one of the great American classics — salt beef, sauerkraut, Swiss cheese, and thousand island dressing all stacked together in glorious, melty harmony. This version takes all those flavours and puts them into a proper burger, cooked hot and fast on the plancha. It's the kind of thing that looks seriously impressive but comes together in under half an hour. Perfect weekend lunch territory.

Ingredients

• 500g beef mince (ideally 20% fat for a juicy burger)
• Salt and freshly ground black pepper
• 4 slices Swiss cheese (or Emmental)
• 150g sauerkraut, drained
• 200g sliced salt beef (from the deli counter)
• 4 brioche burger buns, sliced

Thousand Island Dressing

• 4 tbsp mayonnaise
• 2 tbsp tomato ketchup
• 1 tbsp finely chopped gherkins
• 1 tsp white wine vinegar
• Salt and pepper to taste

Method

1. Mix together the mayonnaise, ketchup, gherkins, and vinegar to make the thousand island dressing. Season to taste and set aside in the fridge until needed.
2. Divide the mince into 4 equal portions (roughly 125g each) and shape into patties about 2cm thick. Press a slight indent into the centre of each one — this stops them puffing up as they cook. Season generously with salt and pepper on both sides.
3. Preheat your plancha to a high heat. You want it properly hot before the burgers go on — a drop of water should sizzle and evaporate immediately.
4. Cook the burgers for 4–5 minutes per side. Don't press them down with a spatula — you'll squeeze out all the lovely juices. Flip once.
5. In the final minute of cooking, lay a slice of Swiss cheese over each patty and add a small pile of drained sauerkraut on top. Close the lid if your plancha has one, or tent loosely with foil, to help the cheese melt.
6. Meanwhile, warm the salt beef on a cooler part of the plancha for 1–2 minutes, and toast the cut sides of the brioche buns until golden.
7. To assemble: spread thousand island dressing on both halves of each bun, add the burger with its melted cheese and sauerkraut, then pile on the warm salt beef. Serve immediately.

Originally published by Bull BBQ. Adapted for UK audiences by Cedar Kitchen in the Garden.