Reuben Burger Recipe

Steps

1. 1Prep. Place the grinder’s coarse 14 hole metal die and auger in the freezer to chill.
2. 2Remove the corned beef from the packaging, rinse, and pat dry. Cut the entire prepared corned beef including any exterior fat into 1-inch (2.5 cm) cubes. Add the meat to the freezer for approximately 20 minutes until firm but not frozen.
3. 3Remove the die, auger and meat from the freezer. Assemble the KitchenAid stand mixer’s grinding attachment according to the manufacturer’s instructions. Set a bowl in front of the grinder to catch the ground meat as it comes out. Turn the mixer on, setting it to speed 4. Begin feeding the cubed meat into the grinder, gently pushing it down with the stomper.
4. 4Divide the ground corned beef into four even portions. Gently form the meat into patties that are approximately 1/2-inch (1.3 cm) wider than the bread slices to allow for shrinkage during the cooking process.
5. 5Fire up. Prepare a grill for indirect cooking by placing a chimney full of pre-heated charcoal briquets on one side of the grill’s charcoal grate in order to create direct and indirect cooking zones. Adjust the grill vents to bring the temperature to about 225°F (107.2°C) on the indirect side. Add 2 to 3 chunks of your favorite smoking wood to the charcoal for flavor. On a gas grill, adjust the temperature knobs so that one half of the grill is off and the other half is heated enough to maintain a temperature of approximately 225°F (107.2°C) on the indirect side.
6. 6Cook. Place the burgers on the indirect side of the grill. Cover the grill, positioning the vent directly above the burgers in order to force the smoke over and around the meat. Cook the patties for about 10 minutes.
7. 7Push the tip of a rapid-read thermometer such as the Thermapen into the side of both burgers. When the temperature reaches 105°F (40.6°C), flip the burgers and cook for approximately 10 more minutes. Because they are not over direct heat, you do not need to flip them often.
8. 8When the burgers reach an internal temperature of approximately 140°F (60°C), get ready to move them to the direct-heat zone. If you are on a gas grill, crank it up to high. On a charcoal grill, you may want to add more pre-lit coals. If necessary, take the meat off of the grill and close the lid while the hot side heats up. If you have a pellet cooker or another grill that doesn’t have enough radiant heat to sear, put a cast iron pan or griddle in there—when the griddle collects a lot of heat, it can do the job.
9. 9Put the burgers on the direct heat side to brown them. Leave the lid up so the heat is concentrated on one side of each burger. If the fire flares up, move the burger to another spot—flare-ups can deposit bad-tasting soot. Flip the meat every minute, acting like a human rotisserie, so all the energy is focused on one surface at a time. The interior will warm, but not too much. Remove the burgers when browned and the interior reaches 160°F (71.1°C). Don't overcook them while waiting for the second side to be perfect. If one side is paler than the other, that’s acceptable. Top each patty with sauerkraut followed by two slices of Swiss cheese. Cover the grill and allow the cheese to melt, approximately 2 to 3 minutes.
10. 10Serve. Set each patty on a slice of toasted rye bread. Brush one side of the remaining bread slices with Russian dressing. Crown each burger with a slice of bread, dressing side down. Serve immediately.