Ultimate Reuben Burger (Corned Beef, Pastrami, Swiss & Sauerkraut)

The Reuben Burger, AKA “The Reubenator,” is a knife-and-fork burger stacked with corned beef, pastrami, sauerkraut relish, fries, Swiss cheese and a tangy Thousand Island sauce.

Some people love burgers.
Some people love a good Reuben.

And then there are people like me who look at those two things and think:

“Why are these not the same thing?”

That’s how The Reubenator was born.

It’s a juicy burger loaded with everything that makes a classic Reuben sandwich so ridiculously good, corned beef, pastrami, sauerkraut, Swiss cheese, and a tangy Thousand Island-style sauce – then taken completely over the top with crispy fries piled right on the burger.

Yes, fries. On the burger. Because if we’re already committing to this level of delicious chaos, we might as well go all the way.

This burger is messy. It’s indulgent. And it’s absolutely worth grabbing a knife and fork. If you have leftover corned beef sitting in the fridge, this Reuben burger might be the best possible way to use it.

What Is a Reuben Burger?

A Reuben burger is exactly what it sounds like: a burger inspired by the classic deli sandwich.

Traditional Reubens typically include:

• Corned beef 
• Sauerkraut 
• Swiss cheese 
• Russian or Thousand Island dressing 
• Rye bread

The Reubenator takes those flavors and piles them onto a burger patty, because beef plus more beef is rarely a bad idea.

In this version, the burger itself is a blend of ground chuck, chopped corned beef, and pastrami, which gives the patty insane flavor before you even start piling on the toppings.

Why This Burger Is Ridiculously Good (and why pastrami makes this burger even better)

There are a few things happening here that make this burger next-level:

The meat blend
Ground chuck + corned beef + pastrami = big deli flavor in every bite along with smokiness, which balances the sauerkraut.

The sauerkraut relish
Instead of plain kraut, this recipe mixes sauerkraut with pickles, carrots, and onion for texture and brightness.

The fries-on-the-burger situation
Crispy fries add crunch and solve the eternal question: “Should I eat fries or a burger first?” Answer: Both at the same time.

Swiss cheese meltiness  Swiss melts beautifully and balances the salty deli meats.

Ingredients You’ll Need

For the Burger Patties

1. 1. • Ground chuck
      • Corned beef, chopped
      • Pastrami, chopped
        

For the Sauerkraut Relish

1. 1. • Sauerkraut 
      • Pickles 
      • Onion 
      • Carrots

For Assembly

1. 1. • Swiss cheese 
      • Burger buns 
      • Russet potato (for fries) 
      • Oil for frying

How to Make a Corned Beef Burger (Reuben Style)

1. Make the burger patties

Combine the ground chuck, corned beef, and pastrami until evenly mixed. Form into patties and refrigerate while prepping the rest.

2. Mix the sauerkraut relish

Combine sauerkraut, diced pickles, onion, and carrots in a bowl.

3. Fry the potatoes

Slice the russet potato into thin fries, soak briefly in cold water, then fry twice at 375°F until golden and crisp.

4. Cook the burgers

Grill or pan-sear the patties until cooked through. Top with Swiss cheese so it melts into that beautiful, gooey layer.

5. Make the sauce

Mix ketchup, mayonnaise, and relish until smooth.

6. Assemble the burger

Layer in this order:

1. 1. 1. Bun 
      2. Swiss cheese 
      3. Sauce 
      4. Sauerkraut relish 
      5. Burger 
      6. Fries 
      7. Top bun

Then grab a knife and fork, because this is not a polite burger.

Tips for the Best Reuben Burger

Drain the sauerkraut well
Too much moisture will make the burger soggy.

Chop the deli meat finely
This helps it distribute evenly through the patties.

Toast the buns
It helps them survive the glorious mess that follows.

Don’t skip the fries
They sound extra (because they are), but they add the perfect crunch.

Variations

Make it more traditional
Serve on grilled rye bread instead of a burger bun.

Spicy version
Add pickled jalapeños or spicy mustard.

Shortcut version
Use frozen fries if you don’t want to fry potatoes.

What to Serve with It

Honestly? Not much. This burger is already doing the most.

But if you want sides:

1. 1. • Dill pickle spears 
      • Coleslaw 
      • Potato salad 
      • Beer (highly recommended)

FAQ

Can I grill these burgers?

Yes, just cook them like normal burger patties over medium-high heat.

Can I skip the pastrami?

Sure. The burger will still be great with just ground beef and corned beef.

Can I use store-bought Thousand Island?

Absolutely. But homemade sauce takes it up a notch.

Looking for something a bit more traditional? Try my Classic Reuben Burger recipe.

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!

Did you make this recipe?

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