Reuben-Inspired Burgers
with Potato Wedges and Secret Sauce
A decadent deli delight, in a burger! DIY sauerkraut gets its savoury kick from our secret weapon, pickle brine!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
460 g
Russet Potato
2 unit
Artisan Bun
(Contains Soy, Wheat, Milk)
¼ cup
Italian Breadcrumbs
(Contains Milk, Sesame, Soy, Gluten)
170 g
Coleslaw Cabbage Mix
90 mL
Dill Pickle, sliced
½ cup
White Cheddar Cheese, shredded
(Contains Milk)
2 tbsp
Ketchup
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
1 tsp
Garlic Salt
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
½ tsp
Sugar*
1 tbsp
Oil*
0.06 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F.Wash and dry all produce. Remove 2 tbsp butter (dbl for 4 ppl) from the fridge and set aside to come up to room temperature. Cut potatoes into 1/2-inch wedges. Add potatoes, half the garlic salt and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
Meanwhile, drain pickles over a small bowl, reserving brine. Very finely chop 2 tbsp pickles (dbl for 4 ppl). Pat remaining pickle slices dry with paper towels. Add mayo, ketchup and chopped pickles to another small bowl. Season with pepper, then stir to combine.
Heat a large non-stick pan over medium-high heat. When hot, add coleslaw cabbge mix, reserved pickle brine, vinegar, 3 tbsp water and 1/2 tsp sugar (dbl both for 4 ppl). Season with salt. Cook, stirring occasionally, until coleslaw cabbage mix softens and liquid is absorbed, 2-3 min. Remove the pan from heat. Transfer DIY sauerkraut to a plate. Place in the fridge to cool. Carefully wipe the pan clean.
Meawhile, add beef, breadcrumbs and remaining garlic salt to a medium bowl. (TIP: If you prefer a firmer patty, add an egg to the mixture!) Season with pepper, then combine. Form mixture into two 5-inch-wide patties (4 patties for 4 ppl). When DIY sauerkraut is done, reheat the same pan over medium. When hot, add patties to the dry pan. (NOTE: Don't overcrowd the pan; cook patties in 2 batches if needed.) Pan-fry until cooked through, 5-6 min per side.** Sprinkle cheese over top. Cover, then set aside off heat.
Halve buns. Spread 2 tbsp softened butter (dbl for 4 ppl) onto cut sides. Arrange buns directly on the top rack of the oven, cut-side up. Toast until golden-brown, 3-4 min. (TIP: Keep an eye on them so they don't burn!)
Spread some secret sauce onto buns. Stack pickle slices, patties and DIY sauerkraut on bottom buns. Close with top buns. Divide burgers and potato wedges between plates. Serve remaining secret sauce on the side for dipping.
