Ingredients
1/4 c. mayonnaise
2 tbsp. ketchup
2 tbsp. sweet pickle relish
1/2 tsp. Worcestershire sauce
1 tsp. fresh lemon juice
1 1/2 tsp. prepared horseradish
Kosher salt and freshly ground black pepper
1/2 c. finely chopped corned beef, from 3 deli slices
1 1/4 c. sauerkraut, juices strained
4 whole wheat hamburger buns
1 1/2 lb. ground beef (90/10)
Kosher salt and freshly ground black pepper
8 slices Sargento® Creamery Sliced Baby Swiss Natural Cheese
Preparation
Step 1Make the dressing: In a small bowl, combine the mayonnaise, ketchup, relish, Worcestershire, lemon juice, and horseradish. Season with salt and pepper. Cover and refrigerate until ready to use. Step 2Make the burgers: Prepare a grill or grill pan over medium-high heat. Brush the grill with vegetable oil. In a medium bowl, combine the corned beef and sauerkraut. Set aside until ready to use. Step 3Set out a large piece of aluminum foil and wrap buns in foil. Shape beef into 4 equally sized patties, about 4-inches wide. Season both sides with salt and pepper. Using your thumb, press a shallow indent into the center of each burger. Set both aside.Step 4Place buns on grill and grill until warmed, about 2 minutes. Remove foil package to a plate and keep warm until ready to serve.Step 5Grill patties until crust develops on bottom side, about 5 minutes. Flip and cook 4 minutes more. Top each burger with two slices of cheese, cover the grill, and cook until cheese is melted and meat is no longer pink in center about 2 minutes more. Remove burgers to a plate.Step 6To assemble, arrange burger patty on bottom of bun and pile sauerkraut mixture on top. Drizzle dressing over and sandwich with top bun. Serve immediately.
