- 1 lb ground chuck (80% lean)
- 4 oz pancetta or lean bacon, finely chopped
- 2 tsp whole grain mustard
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp Kosher or sea salt
- 1/4 tsp Freshly ground black pepper
Toppings:
- 8 slices rye bread
- 2 tbsp unsalted butter, melted
- 8 slices Swiss cheese, each about 1 ounce
- 1 cup sauerkraut, drained
- Ruben Sauce
To Make:
1. Mix all the patty ingredients and then gently form 4 patties of equal size, about 1 inch thick. With your thumb or the back of a spoon, make an indentation about 1 inch across. This will prevent them from forming a dome as the cook. Refrigerate patties until ready to grill
2. Prepare the grill for direct cooking over medium-high heat (400°F to 500°F)
3.Lightly season the patties on both sides with salt and pepper, then grill them over direct medium high heat, with the lid closed until cooked to medium doneness (160°F), 9 top 11 minutes, turning once.
4. Brush each side of one bread slice with the melted butter and place them on a work surface, buttered side down. Spread the unbuttered side generously with Ruben Sauce.
5. Build each burger with a bread slice (dressing side up), one slice of cheese, a patty, another slice of cheese, sauerkraut, and a second bread slice (dressing side down).
6. Place burgers over direct medium-high heat, close the lid and cool until the cheese is melted and the bread is toasted, about 4 minutes, carefully turning once. Serve warm.
