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

1. Mix the salt, pepper and chili flakes into the hamburger, form two patties.
2. Place cheese on one patty and put the other one on top, seal edges well.
3. 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.
4. 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.
5. Flip the burger, add Mushrooms to the pan, cover and continue cooking (total time approximately 12 minutes).
6. 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.
7. Meanwhile toast the inside of the bun, when the burger is cooked place patty in the bun, top with Kraut, bacon & Jalapenos.
8. 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)