Smashing Traditions: The Ultimate Smashed Reuben Burger Recipe
Crispy meat edges meet tangy kraut and melty cheese for an indulgent twist on deli classics.
Take everything you love about a classic Reuben sandwich—the melty Swiss cheese, tangy sauerkraut, salty corned beef, savory Russian dressing, and hearty rye bread—and transform it into a crave-worthy burger. The Smashed Reuben Burger combines the juicy seared crunch of a smashed beef patty with all the signature toppings of the deli favorite, sandwiched between crisp, toasted rye. If you’re a fan of both burgers and the Reuben, this recipe is an absolute must-try.
Why Make a Smashed Reuben Burger?
Combining two culinary icons—the Reuben and the smash burger—delivers a totally new eating experience. The super-thin, crispy-edged beef patty captures what’s best about both:
- Bold Flavors: The saltiness of corned beef, earthiness of Swiss cheese, sharpness of sauerkraut, and tang of Russian dressing meld with juicy seared beef.
- Varied Textures: Shatteringly crisp meat edges, tender meat, melty cheese, crunchy kraut, and robust rye.
- Hearty and Satisfying: Rye bread soaks up burger juices, while robust toppings make this meal substantial.
- Eye-Catching Presentation: Layers of color and oozy cheese make for an irresistible, deli-diner vibe.
This burger doesn’t just taste great—it’s a fun project that impresses family and friends on burger night.
Recipe Overview
| Yield | 4 Smashed Reuben Burgers |
|---|---|
| Active Prep | 35 minutes |
| Difficulty | Intermediate |
| Main Flavors | Beef, Swiss cheese, sauerkraut, Russian dressing, corned beef, rye |
Ingredients
For the Smoky Russian Dressing:
- 1/2 cup full-fat mayonnaise
- 1/4 cup smoky ketchup (or use regular ketchup with 1/8 tsp smoked paprika)
- 1 tbsp sweet pickle relish
- 4 tsp red wine vinegar
- 3–4 tsp prepared horseradish (to taste)
- 2 tsp Worcestershire sauce
- 1/2 tsp smoked paprika
- 1/8 tsp garlic powder
- Kosher salt and freshly ground black pepper, to taste
For the Smashed Reuben Burgers:
- 12 oz ground beef (80/20 preferred), cold
- 1/2 pound corned beef, thinly sliced, coarsely chopped
- 1 1/3 cups sauerkraut, well-drained
- 8 slices of Swiss cheese
- 8 slices marble rye or seeded rye bread
- Kosher salt, freshly ground black pepper
- Hot sauce (optional, for beef; e.g., 1/2–1 tsp)
- Butter, for toasting bread
How to Make the Smashed Reuben Burger
- Prepare the Russian Dressing
- In a mixing bowl, whisk together mayonnaise, ketchup, pickle relish, red wine vinegar, horseradish, Worcestershire, smoked paprika, garlic powder, and season to taste with salt and pepper.
- Taste; add more horseradish if you prefer extra punch.
- Cover and refrigerate while you prep the rest of the toppings.
- Drain and Prep the Kraut & Corned Beef
- Place sauerkraut in a fine-mesh strainer over a bowl. Let it drain for at least 30 minutes or press with a spoon to release excess liquid; this prevents soggy bread.
- Warm the corned beef and sauerkraut together—use 30-second bursts in the microwave (just until hot, not rubbery).
- Butter & Toast the Bread
- Spread butter on one side of each bread slice. Toast under a broiler or in a toaster oven until golden on one side only—the toasted side will face inward for crunch and flavor.
- Spread about 1 tablespoon of Russian dressing on the toasted side of each slice.
- Lay a slice of Swiss cheese on four of the slices (this will anchor the hot burger patty and encourage melting).
- Form and Smash the Burger Patties
- Divide the cold ground beef into four equal portions (roughly 3 ounces each, or two 1.5 oz balls for doubles).
- Form each into an oval or rectangle just slightly larger than your rye slices—aim for thick ‘meatballs’ rather than flattened patties. Cold beef sauces better.
- Preheat a stainless steel or cast-iron pan over medium-high to very hot (avoid nonstick for best crust).
- Place each beef ball in the hot, dry pan and immediately smash it flat using a firm metal spatula. Press hard until the patty is very thin (about 1/4-inch), forming lots of browned edges.
- Season the smashed patty with a little salt and black pepper. If desired, add a few shakes of hot sauce directly to the beef for a spicy note.
- Cook undisturbed for 2–3 minutes until the edges are browned and the top just starts to show pink moisture.
- Scrape the patty from the pan (to save the crust!) and flip. Cook for another 30–60 seconds—don’t overcook.
- Immediately place the hot burger on top of the Swiss cheese–topped rye slice so it will melt.
- Assemble the Burger
- Top each patty-on-bread slice with:
- Generous mound of warmed corned beef
- Warm, drained sauerkraut
- An extra drizzle of Russian dressing, if desired
- The second slice of dressed, toasted bread (toasted side in)
- Slice in half and serve hot. Season with extra black pepper if you like.
- Top each patty-on-bread slice with:
Essential Tips for the Best Smashed Reuben Burger
- Use Cold Beef: Cold patties sear best, creating that signature crispy crust.
- Pound the Patty Thin: The thinner, the crispier the edges—and more surface area for cheese and toppings.
- Drain the Kraut: Soggy burgers are the enemy. Always press and drain sauerkraut thoroughly (or blot with towels).
- Toast Only One Side: Only the inside of the bread is toasted, for contrast and structural integrity.
- Double Down: For a mega burger, use two thin smashed patties per sandwich, with cheese between layers.
- Press Firmly: Use a heavyweight spatula or even a bacon press if you have one. More pressure equals better browning.
Ingredient Swaps and Variations
- Bread: Swap marble rye with classic seeded rye, pumpernickel, or even a Reuben rye bun.
- Cheese: Gruyère or a sharper Swiss can sub for standard Swiss cheese. Extra-melty cheese elevates ooze factor.
- Beef: Use 80/20 for best flavor and crisp. Substitute with plant-based ground if desired.
- Corned Beef: Pastrami works beautifully for a smoky spin.
- Dressing: Thousand Island is a sweeter, milder option than classic Russian. For smoky notes, fire-roasted ketchup or smoked paprika elevates the dressing.
Troubleshooting & Pro Tips
- Soggy Bread?
Ensure kraut is very well-drained and only toast the inside of the bread. Consider lightly buttering both sides for extra protection. - Burger Sticking?
Only use metal spatulas and avoid nonstick pans. A steel or cast-iron pan preheated thoroughly is essential. - Burger tearing on flip?
Scrape beneath the burger with a sharp metal edge; don’t attempt to lift with force. Let the crust naturally release. - Cheese Not Melting?
Arrange Swiss directly on the hot bread before the patty, or cover the pan briefly to steam melt after flipping. - Want More Crunch?
Broil the assembled sandwich for 1 minute for an ultra-crisp top, or smash thin enough to get true hard-seared edges.
What others are reading
Nutritional Info (Approximate per Burger)
| Calories | 650 |
|---|---|
| Protein | 35g |
| Carbohydrates | 41g |
| Fat | 35g |
| Sodium | 1350mg |
Serving Suggestions
- Serve with dill pickles or classic coleslaw for crunch and tang.
- Pair with kettle chips, fries, or crispy onion rings.
- Try with a cold lager or a spicy Bloody Mary for a true deli-bar vibe.
- Finish with a slab of rye toast for extra sopping power.
Storage & Make-Ahead
- Burger patties can be pre-shaped and refrigerated up to 1 day in advance.
- Russian dressing lasts well in the fridge for up to a week.
- Don’t assemble burgers until ready to serve to avoid sogginess.
Frequently Asked Questions (FAQs)
Can I use Thousand Island instead of Russian dressing?
Yes! Thousand Island is sweeter and milder; Russian dressing delivers more bite from horseradish and smoked paprika. Pick your favorite or try both for comparison.
What is the secret to a good smash burger patty?
High heat, a heavy metal spatula, and pressing cold meat very thin until crisped at the edges. Only flip once, and don’t overcrowd the pan.
How do I keep my Reuben burger from getting soggy?
Drain sauerkraut thoroughly, toast only the inside of rye bread, and let assembled burgers rest for just 1–2 minutes before serving.
Can I make this burger for a crowd?
Absolutely. Prep all toppings in advance and toast bread ahead. Cook burgers in batches, and assemble just before serving for the freshest result.
Is there a vegetarian version?
Substitute ground beef with a plant-based or black bean patty and swap traditional corned beef for seared, thin-sliced smoked tofu. All other toppings (cheese, kraut, dressing) can stay as is or be veganized.
Final Thoughts
The Smashed Reuben Burger isn’t just a brilliant blend of cultures and flavors—it’s a fun, delicious twist on two of the most beloved deli classics. Whether for a special gathering or an indulgent weekend dinner, this burger offers the richness, crunch, and boldness that make Reuben lovers swoon and burger fans rejoice. Try it, own it, and riff on it to make it yours.
References
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