Craving a Reuben? Try this Ultimate SmashBurger Hack
Who doesn’t love a good Reuben? Also, who does not love a good cheeseburger? Today, we will bring you the best of both worlds.
Things to know:
What is the origin of the Reuben sandwich?
Most of the claims to a New York City origin are attributed to Arnold Reuben, a German immigrant who owned Reuben’s Restaurant and Delicatessen, known for large sandwiches named after celebrities. In 1914, it was located on Broadway and 82nd Street.
Is it Reuben or Rueben?
Both Reuben and Ruben are common spellings for the Hebrew name meaning “behold, a son,” but Reuben (with the ‘eu’) is the traditional spelling for the famous deli sandwich, while Ruben (single ‘e’) is often more popular in modern usage and many European languages, with both sharing the same origin and pronunciation in English.
What is a Reuben vs pastrami?
Pastrami is a type of seasoned, smoked cured beef, while a Reuben is a specific sandwich that typically uses corned beef but can use pastrami (making it a “Pastrami Reuben”) or turkey (a “Rachel”) with sauerkraut, Swiss cheese, Russian dressing, grilled on rye bread. The core difference lies in the preparation: corned beef is boiled, giving it a milder flavor, whereas pastrami is seasoned with a dry rub (like coriander, black pepper) and smoked, creating a deeper, spicier taste and crusty exterior.
.What is the traditional sauce used in a Reuben sandwich?
The traditional sauce for a Reuben sandwich is Russian dressing, a creamy, tangy condiment typically made from a mayonnaise base mixed with ketchup or chili sauce, minced onion, and seasonings like paprika, with horseradish often added for extra kick, though some versions use Thousand Island dressing interchangeably.
What’s the secret to a great Reuben?
Using top-quality corned beef is crucial for a standout Reuben, elevating the overall flavor and texture. Frying sauerkraut in butter enhances its flavor and removes excess moisture, contributing to a richer-tasting Reuben without making the bread soggy.
Ingredients:
2 lbs ground cow (we are using our Aged Ground Beef)
8 oz. pancetta or lean bacon, finely chopped
2 t granulated onion
kosher or sea salt and freshly ground black pepper
1/2 cup mayo (as always, we love the Kewpie!)
2 T sour cream
1 1/2 T ketchup (We used Red Duck Smoked Ketchup)
1 t fresh dill, minced
2 garlic cloves, minced
1/4 t white wine vinegar
8 slices Rye bread
2 T unsalted butter, melted
8 slices Swiss Cheese
1 cup sauerkraut, drained (we love Saverne Artisanal Craft Beer Sauerkraut)
1. For the patties: Mix the beef, pancetta or bacon, whole grain mustard, granulated onion, granulated garlic, 1/2 t salt and 1/4 t pepper together until homogenous. Form the resulting mix into 4 oz balls. Refrigerate until ready to chuck on the griddle.
2. Preheat your griddle to medium heat.
3. In a bowl, combine the mayo, sour cream, ketchup, Worcestershire, prepared horseradish, fresh dill, garlic cloves and white wine vinegar with an 1/8 t salt. Store in refrigerator until ready to construct the burgers.
4. Place the balls of ground beef on the griddle. After about 10 seconds, turn the ball over so the cooked area is pointing up. Smash the burger with a press or spatula. Season the patty with a salt/pepper/onion powder/garlic powder mixture (or burger seasoning of your choice).
5. When you see the edges of the patty begin to crisp, carefully scrape the patty off of the griddle with your spatula to preserve the incredible crust you have formed and flip the patty. Cook for another minute or 2. Remove the patties from the griddle and begin assembly.
6. Brush one side of each bread slice with the melted butter. Place half the slices on the griddle. Top each with cheese, then a spoonful of the dressing, then the 2 patties, then a spoonful of sauerkraut, then another slice of cheese, then the top slice on bread, butter side up.
7. Once the bottom slice is toasted to your liking, flip the burger and toast the other side. Serve with chips or tater tots. ENJOY!
Equipment used:
Blackstone Griddle
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