Greasy and delicious
Earlier this week I posted about deploying some Hampton Creek "Awesomesauce" for Crab and Salmon Bruschetta, which I plan to serve on Memorial Day. Yesterday I was again inspired by a food show on the Travel Channel (specifically, Burgerland), and decided to make burgers for supper. Those that know me well know I am a creature of habit (actually, the understatement of the year), so while I was tempted to drown my patty in just more Awesomesauce, I resisted the urge to succumb to another albeit delicious consumption pattern in favor of trying something new. Specifically, Just Mayo's "Just Thousand (Island)" dressing. And because for me 1000 Island dressing is synonymous with Reuben sandwiches, I gave my burger a little deli inflection.
Step 1: Season your patty.
When I have a burger, I have a burger--you what I'm sayin'? That means no less than a half pound of ground chuck. I then season my little beef baby with salt, pepper, and (my favorite) minced garlic.
Step 2: Cook to desired doneness; Step 3: Top with corned beef.
Since Bridey is a rare bird, she naturally likes her meat very rare; however, if pink flesh makes you squeamish by all means cook your burger longer. (If that means until it's a hockey puck, well, God forgive you.) After a good sear on both sides, I added some sliced corned beef.
Step 4: Top with sauerkraut.
Next, I added an ample amount of sauerkraut for tang and textural contrast.
Step 5: Layer on the swiss cheese.
Then comes swiss cheese, which should be melted by placing a cover briefly over the pan. . (Btw, see that puddle of beef and oil? It looks gross but tastes delicious.)
Step 6: Add Just Thousand Island
I removed my burger from the pan to bread it (if we can use "plate" as a verb, then I damn well am going to use "bread" in the same fashion) and add Just Thousand Island. However, I recommend returning your Reuben Burger back to the still hot pan and using a sandwich press to smoosh the finished sammie such that the bread absorbs the juices.