This Reuben Sandwich and Patty Melt mashup will knock your socks off. Instead of corned beef, the grilled sandwich features a juicy burger with all the Reuben-style fixings.
Divide the ground beef into four equal portions and form each into a thin, oblong patty, similar in shape to the rye bread slices. Season each patty with salt and pepper.
Heat a large nonstick skillet over medium-high heat and cook the burgers until no longer pink, about 8 to 10 minutes.
While the burgers are cooking, mix together the sauce in a small bowl. Combine the mayonnaise, ketchup, lemon zest, pickles, and paprika. Season to taste with salt and pepper. Mix well.
Once the burgers are cooked, it’s time to cook the sandwiches. Heat a griddle. Butter one side of each piece of bread. Build each sandwich by layering the following: bread (butter side out), a slathering of sauce, a cooked burger patty, one slice of cheese, and ¼ cup sauerkraut. Top with the remaining bread slice, butter side out. Cook on the hot griddle until the bread is crisp and toasty and the cheese is melted. Serve with extra sauce for dipping.
Notes
Nutritional values are approximate and are based on 8 sandwiches. Refrigerate leftovers promptly and use within 4 days.