Corned Beef Burger – Juicy Reuben-Style Burger with Swiss & Sauerkraut

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Dig into a juicy corned beef burger bursting with flavor. This Reuben-style twist (corned beef burger, Reuben burger) is perfect for burger lovers who crave bold combos. Try it this weekend — your taste buds will thank you!

Why You’ll Love It

Combines two favorites: burger + Reuben sandwich flavors
Extra depth from cured corned beef layered in
Tangy sauerkraut + creamy sauce cut through richness
Great party or weeknight treat

Ingredients / What You’ll Need

Mixing creamy Thousand Island-style burger sauce in a bowl

400 g (≈ 0.9 lb) ground beef (80/20)
150–200 g sliced corned beef (thinly sliced)
4 slices Swiss cheese (or Swiss/Provolone blend)
4 burger buns (or rye if you want the Reuben feel)
½ cup sauerkraut, drained
Lettuce, sliced onion (optional)

For the sauce (Thousand Island / Russian style):

¼ cup mayonnaise
¼ cup ketchup
2 Tbsp sweet pickle relish
1 tsp apple cider vinegar
½ tsp onion powder
½ tsp garlic powder

Seasonings & extras:

Salt & pepper
Butter (for toasting buns)

How to Make It

Grilling burger patties and corned beef slices with melting cheese

Make the sauce. In a bowl, combine mayo, ketchup, relish, vinegar, onion and garlic powder. Set aside.
Form & season patties. Divide ground beef into 4 equal portions; form into patties slightly larger than buns (they’ll shrink). Season both sides with salt & pepper.
Grill or pan-sear burgers. Cook patties over medium heat ~4–5 min per side (or to your desired doneness).
Crisp corned beef. Meanwhile, lay corned beef slices on the grill or in a skillet for ~1–2 min per side to get edges a little crispy.
Add cheese. Place Swiss cheese over the cooked patty; allow to melt.
Toast buns. Butter the inside of the buns and toast lightly on grill or in skillet.
Assemble burger. Bottom bun → sauce → lettuce/onion → burger patty with cheese → corned beef layer → sauerkraut → more sauce → top bun.

Assembling corned beef burger with layers of cheese and sauerkraut

Pro Tips

Chill patties before cooking — they hold shape better.
Drain sauerkraut well to avoid soggy bun.
For extra flavor, sauté onions before adding to burger.
Let burgers rest ~2 min before serving to keep juices in.

Variations & Substitutions

Spicy kick: Add sriracha or cayenne to the sauce
Turkey version: Use ground turkey + a little pork fat
Open-face style: Skip top bun, serve like a melt on rye bread
Mini sliders: Use smaller buns and halve ingredients

Storage & Reheat

Fridge: Keep components separately (patties, sauce, buns) for up to 2 days
Freezing: Freeze cooked patties in airtight bags for up to 1 month
Reheat: In skillet over medium heat or in oven at 160 °C (320 °F) until warmed; add fresh cheese & sauce

What to Serve With It

Classic fries or sweet potato fries
Pickle spears
Coleslaw
Beer (for those who drink) or sparkling lemonade

Can I use canned corned beef?

Yes — shred it and layer it in, but fresh thinly sliced gives better texture.

What if patties fall apart?

Add a bit of breadcrumbs or an egg as binder, and don’t overmix.

Is this too heavy?

Use leaner meat (e.g. 85/15) and lighten sauce (half mayo, half yogurt).

Can I grill indoors?

Totally — use a grill pan or skillet.

Conclusion

This Corned Beef Burger is comfort food turned gourmet — a delicious mash-up of a juicy beef patty and the salty, tangy magic of a Reuben. Each bite delivers that perfect balance of rich meat, melty Swiss cheese, and creamy-zesty sauce. Whether you grill it up for a weekend cookout or a cozy dinner at home, it’s the kind of burger that makes people stop talking mid-bite. Serve it hot, serve it proud, and don’t forget extra napkins — this one’s gloriously messy in all the right ways.