Reuben Burger

Recipe by Bergy
READY IN: 19mins


  • 6
    ounces extra lean ground beef, divided into 2 patties (less if you want)
  • salt and pepper, totaste
  • 12
    teaspoon chili flakes, to taste
  • 1 -2
    slice bacon, crisp fried
  • 4
    tablespoons grated swiss cheese or 1 slice cheese
  • 12
    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.