The Reubenator is a burger that was developed from a deep love of all things Reuben and an insatiable appetite for making epic burgers. 

 For those of you that are obsessed with everything Reuben…

You’re welcome.

I made this as a part of Kita Roberts’ Burger of the Month Club, which is the brain child of Kita Roberts. This woman has to be my kindred spirit. She’s all things burgers, grilling, real ass food.

She very first reeled me in with her tagline, “Because boys aren’t the only ones who like to play with their meat“. 

And, since I moved (Imma update y’all about that story, I promise) and my grill/smoker is in storage for a while, I’m loving living vicariously through her. 

Every month she sends an email with a surprise list of ingredients for us to make a bomb ass burger. Burger month is the epitome of fun. Seriously.

Let’s Make The Reubenator

This month the list was cabbage, corned beef, and potatoes. My first thought was to make homemade potato buns, but then I thought ‘nah, that’s cliche. So, it hit me that I love potato chips and fries on my burgers and sandwiches, so that took care of the potatoes. 

For the cabbage, I made a relish with sauerkraut, carrots, pickles and onions. The combination really needs no binder because of the moisture in the sauerkraut and pickles.

For the burger, I mixed ground chuck, corned beef and pastrami. There’s really something about that mixture that was off the charts amazing as AF.

I made a sauce, which is basically Thousand Island, and I’ll always, always love that stuff on Reubens (not to mention on a few other sandwiches). That meltiness you see on the bottom is baby Swiss.

This is definitely a knife and fork burger.

Y’all, I know I say this shit all the time, but I think this is my favorite burger. 

It’s one of those divine things that make you say OMG everytime you take a bite. Don’t you love moments like that?

Here’s your printable – 

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The Reubenator

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Ingredients

• 1 lb. ground chuck
• 1/2 lb. corned beef, roughly chopped
• 1/4 lb. pastrami, roughly chopped
• 1 cup sauerkraut, diced
• 1 cup pickles, diced
• 1 cup onions, diced
• 1 cup baby carrots, diced
• 1 russet potato, thinly sliced into fries, adding to a bowl of cold water
• 3 cups canola oil (I like sunflower oil for frying but sometimes it's not easy to find)
• 1/4 cup ketchup
• 1/2 cup mayonnaise
• 1 tbsp relish
• 1 package burger buns
• 8 oz. Swiss cheese, sliced

Instructions

1. Combine ground chuck, corned beef, and pastrami until thoroughly incorporated; form into patties and refrigerate.
2. Make slaw by combining sauerkraut through carrots in a bowl.
3. Drain fries and pat dry thoroughly.
4. Bring the oil to 375 degrees; fry in batches TWICE and drain on paper towels.
5. Combine ketchup, mayo and relish.
6. Pan fry or grill burgers.
7. To assemble burgers, add sliced cheese on bottom side of bun, add relish, burger, fries and top with fry sauce.
8. Serve with knife and fork!

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