Roller Coaster Reuben Burgers Recipes

Steps:

• Heat grill. Mix venison, pork, salt, pepper, mushrooms and apples, and form into 16 small patties. Grill to medium doneness and crumble blue cheese on top. Serve on potato rolls.

Steps:

• Preheat the oven to 350 degrees F.
• Heat a large skillet with the oil over medium heat and saute the onions until translucent. Remove to a large bowl and let cool.
• Add all the remaining ingredients, except the cheese and BBQ sauce, to the bowl and combine well. Liberally spray a baking sheet with cooking spray Take half of the ground beef mixture and form into a loaf on the baking sheet.
• Lay the strips of cheese on top of the meatloaf, then cover with the other half of the meat mixture. When finished it should look like a block of meatloaf.
• Bake in the preheated oven until the internal temperature registers140 degrees F on an instant-read thermometer. This should take about 1 hour (but please check constantly as some ovens cook faster then others). About 5 minutes before the meatloaf is ready remove from oven and coat with the BBQ sauce. Return to the oven until nicely glazed.
• Remove meatloaf from the oven to a cutting board and allow to cool. Cut the meatloaf into 1-inch thick slices and put each slice between 2 pieces of rye bread. At this point you can add, tomato, lettuce and pickle, if you like.

Steps:

• Heat canola oil in a saute pan and cook onions over medium heat until they caramelize.
• Heat grill. Form ground beef into 8 (2-inch) patties. Season with garlic powder, salt, and pepper, and grill burgers until medium rare, remove to a platter and top with cheddar cheese slices to allow melting.
• Use a 2-inch circle cutter (or biscuit cutter) to cut the potato rolls into circles. Place burgers in rolls and top burgers with caramelized onion.

Steps:

• Set grill to medium low (on my grill this is around 300 degrees Fahrenheit)
• Russian Dressing:
• Mix together mayonnaise, ketchup, chili sauce, and horseradish. Finely chop the pickle and add to dressing. Stir in parsley. Refrigerate until ready for use.
• Mix together both meats, the egg as a binder, the Worcestershire sauce, allspice, cloves and mustard along with desired amount of salt and pepper. I prefer grinding my own allspice and cloves and it takes just a couple of each. It is important not to over work the meat and have it get tough.
• Divide the meat into 6 (1/3 pound) burgers about 1 inch thick and press the centers in to prevent them from balling up on the grill.
• Place on the grill approximately 5 minutes per side depending on desired doneness.
• Begin warming the sauerkraut in a separate pan.
• The bread should go on the grill after turning the burgers, at a low temperature area so they will toast but not burn.
• Top the burger with cheese in the last 2 minutes of burger cooking time.
• Remove burgers and bread; spread each slice of bread with Russian dressing and top with 1/4 cup of sauerkraut. Cover with remaining bread.
• Serve with coleslaw, applesauce, and a cold beer.