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

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

cup(s), (80g)

fresh red chilli

½ whole, finely chopped

worcestershire sauce

½ tsp

reduced-fat 15% cheddar cheese

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

sourdough bread

2 slice(s), (2x40g slices)

pickled gherkin, drained

100 g, (1 large) halved


  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.

Start eating better than ever!