Open Reuben burger
7
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 2 • Difficulty: Easy
Melted cheese and a pickle are a must for this twist on a New York deli favourite.
Ingredients
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
⅓ 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)
Instructions
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).
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