Put a new spin on a classic with this recipe from Jeanne Fenstermaker of Kendallville, Indiana. Jeanne uses ground pork and sauerkraut in this fun alternative to traditional burgers. For true Reuben flavor, put the ketchup away and top things off with Thousand Island salad dressing.
CATEGORY: Main Dish
METHOD: Grill (gas or charcoal)
TIME: Prep/Total Time: 30 min.
2 teaspoons salt
1 teaspoon pepper
1 garlic clove, minced
2 pounds ground pork
1/2 cup sauerkraut, drained
8 slices Swiss cheese
8 hamburger buns, split and toasted
In a large bowl, combine the salt, pepper and garlic; crumble pork over seasonings and mix well. Shape into 16 patties, about 3/8 in. thick. Spoon tablespoon sauerkraut in the center of eight patties; top each with a second patty and press edges to seal.
Grill, uncovered, over medium heat for 6-8 minutes on each side or until juices run clear. Top with cheese. Serve on buns. Yield: 8 servings.
One serving:(1 each)
Calories: 455,Fat:26 g,Saturated Fat:12 g,Cholesterol: 101 mg,Sodium:988 mg,Carbohydrate: 22 g,Fiber:1 g,Protein:30 g