Reuben Burger
- 6 ounces extra lean ground beef, divided into 2 patties (less if you want)
- salt and pepper, totaste
- 1/2 teaspoon chili flakes, to taste
- 1 -2 slice bacon, crisp fried
- 4 tablespoons grated swiss cheese or 1 slice cheese
- 1/2 cup wine-cured sauerkraut, well squeezed
- 3 canned jalapeno peppers (optional)
- 6 medium mushrooms, halved (optional)
- 1 burger bun
- Mix the salt, pepper and chili flakes into the hamburger, form two patties.
- Place cheese on one patty and put the other one on top, seal edges well.
- Fry the bacon until crisp, remove from pan, drain on a paper towel and drain grease from the pan leaving a bit of the bacon grease on the pan.
- Brown one side of the burger on high heat flip after 2 minutes, turn heat to medium, cover and continue cooking for another 5 minutes.
- Flip the burger, add Mushrooms to the pan, cover and continue cooking (total time approximately 12 minutes).
- Make room on the pan for the Kraut and brown it a bit heating it through during the last 2 minutes cooking time-keep it separate from the mushrooms.
- Meanwhile toast the inside of the bun, when the burger is cooked place patty in the bun, top with Kraut, bacon & Jalapenos.
- Serve mushrooms on the side.
extra lean ground beef, salt, chili flakes, bacon, swiss cheese, winecured sauerkraut, jalapeno peppers, mushrooms, burger bun
Taken from www.food.com/recipe/reuben-burger-105068 (may not work)