Great Deli goes hand and hand with New York City, and for the Jets, I decided to reflect that with my Reuben Burger. I use a beef patty (make sure to shape it like the rye bread) which I make pretty thin and sear off in a pan. To reuben-ize it, I serve the burger on some toasted rye bread, and top it with pastrami, melted Swiss, and sour kraut. Make sure to add the cheese & pastrami during the last minute or so of cooking (and cover with a lid) so the cheese melts into the meat. To finish the burger off, of course I gotta add a thick spread of thousand island dressing. I loved making it, and I hope it does the Jets proud. 


  • 1/3 pound Ground Beef
  • 1/4 pound of Corned Beef
  • Rye bread
  • Swiss cheese 
  • Sour Kraut
  • Thousand Island dressing
  • Brown Mustard
  • Salt
  • Pepper
  • Olive Oil


  1. Form a thin beef patty to match the shape of a slice of rye bread. 
  2. Season the patty with salt and pepper.
  3. Dimple the patty in the middle to avoid shrinking.
  4. Sear the patty in an oiled skillet over a medium high heat, for about 1 minute on each side.  The patty should be brown and caramelized.
  5. Put cheese on patty when almost cooked.
  6. Add thinly sliced corned beef to the top of the cheese.  
  7. Lid the pan for about 45 seconds so the cheese can melt.  
  8. When done, remove patty from pan and transfer to a plate to rest.
  9. Kill the stove heat.
  10. Spread mustard on one side of each slice of the rye bread.
  11. Spread butter on the other side of each slice.
  12. Toast the rye slices, butter side down, in a skillet, for about 1 minute.
  13. Plate the bread slices. 
  14. Place the finished burger on the toasted rye bread.
  15. Top with sour kraut. 
  16. Complete the burger with a thick spread of thousand island dressing. 

I loved making this New York Jets-inspired burger, and I hope it does the Jets proud.

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