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Photo of Open Reuben burger by WW

Open Reuben burger

Total Time
25 min
15 min
10 min
Melted cheese and a pickle are a must for this twist on a New York deli favourite.


Extra lean beef mince, raw

200 g

Canned sauerkraut in brine, drained

130 g

Fresh dill

2 tsp, finely chopped

Fresh flat-leaf parsley

2½ tbs, finely chopped

99% fat-free, plain Greek yoghurt, unsweetened

cup(s), (80g)

Fresh red chilli

½ whole, finely chopped

Worcestershire sauce

½ tsp

Extra light cheddar cheese

2 slice(s), (2 x 21g slices)

White sourdough bread

2 slice(s), (2x40g slices)

Pickled gherkin, drained

50 g, (half a large)

Oil spray

1 x 3 second spray(s)


  1. Place mince, 50g sauerkraut, dill and 2 tablespoons parsley in a large bowl. Season with salt and pepper. Using hands, mix well. Shape mixture into two 2cm-thick patties.
  2. Combine yoghurt, chilli, Worcestershire and remaining parsley in a small bowl. Season with salt and pepper.
  3. Preheat grill on high. Line a baking tray with foil. Lightly spray a medium non-stick frying pan with oil and heat over medium-high heat. Cook burgers for 3–4 minutes each side or until cooked through. Top each burger with cheese and place on prepared tray. Grill for 1 minute or until cheese has melted.
  4. Top each piece of toast with remaining sauerkraut and three-quarters of the yoghurt sauce. Top with burger and remaining sauce. Serve topped with gherkin (secured with a toothpick).


SERVING SUGGESTION: Mixed salad leaves. TIP: If you have a frying pan with a heatproof handle you can simply place it under the grill instead of transferring burgers to a tray.