Reuben-Style Patty Melt

Ingredients

• 454 g (1 lb)ground beef
• al gustosalt
• al gustoblack pepper
• 125 ml (½ cup)mayonnaise
• 30 ml (2 tbsp)ketchup
• 1lemon, zested
• 15 ml (1 tbsp)finely chopped dill pickles
• 2.5 ml (½ tsp)paprika
• 57 g (4 tbsp), softenedbutter
• 8 slicesrye bread
• 8 slicesSwiss cheese
• 240 ml (1 cup), drainedsauerkraut

Instructions

1. 1

   Shape the patties

   Divide the beef into four equal portions and shape each into a thin oblong patty, roughly matching the shape of the rye bread. Season both sides with salt and black pepper.

2. 2

   Cook the burgers

   Warm a large non-stick frying pan over medium-high heat. Cook the patties for about 8–10 minutes, until no longer pink.

3. 3

   Mix the sauce

   While the burgers cook, stir together the mayonnaise, ketchup, lemon zest, chopped pickles and paprika in a small bowl. Season to taste with salt and pepper, then mix well.

4. 4

   Assemble the melts

   When the burgers are cooked, heat a griddle. Butter one side of each slice of bread. For each sandwich, layer bread butter-side out, sauce, a cooked patty, one slice of cheese and 60 ml (¼ cup) sauerkraut. Finish with another slice of bread, butter-side out.

5. 5

   Griddle and serve

   Cook the sandwiches on the hot griddle until the bread is crisp and toasted and the cheese has melted. Serve with extra sauce for dipping.

What is a Reuben-style patty melt?

A patty melt is a burger cooked between slices of bread, often with cheese and a crisp, griddled finish. This American mash-up borrows the familiar Reuben combination of rye, Swiss cheese, sauerkraut and a creamy, tangy sauce, while using a beef patty instead of corned beef.

Thin oblong patties suit the shape of the rye and make the sandwich easier to layer. The drained sauerkraut and bright, pickle-and-lemon sauce keep each rich, savoury bite lively.

Nutrition and macros by portion

The nutrition label shows one serving as written: 748 calories, 46g protein, 40g carbs, 44g fat.

The beef and Swiss cheese provide most of the protein, while the rye bread contributes much of the carbohydrate. Fat comes mainly from the beef, mayonnaise, cheese and butter; a side salad or fresh vegetables can round out the plate without adding another rich element.

Shape the beef for even cooking

Thin patties: Shape each portion to roughly match the bread, rather than making a thick round burger. This gives the sandwich a more even filling and helps the beef cook through in the stated 8–10 minutes.

Seasoning: Salt and pepper go directly on the patties before cooking. Keep the seasoning simple so the cheese, kraut and sauce remain distinct.

Make the sauce while the burgers cook

Sauce base: Mix the mayonnaise with ketchup, lemon zest, chopped dill pickles and paprika as the burgers are in the pan. That timing means the sauce is ready for assembly without adding another stage to the cooking.

Taste: The sauce is seasoned to taste, so add salt and pepper gradually and stir well. Keep some aside for dipping, as the recipe suggests.

Keep the sauerkraut drained

Drainage: Remove excess liquid from the sauerkraut before measuring and layering it. Too much moisture can soften the bread before it has time to turn crisp on the griddle.

Portions: Add 60 ml (¼ cup) to each sandwich. Spreading it evenly over the cheese helps keep the filling balanced from edge to edge.

Build a crisp, melted sandwich

Butter outside: Butter one side of every bread slice and place those sides facing out when assembling. They meet the griddle and toast while the filling warms.

Doneness: Look for crisp, toasted bread and melted cheese, as directed in the method. If the bread colours before the cheese melts, lower the heat and give the sandwich more time.

Serve it with something fresh

The patty melt is substantial on its own, with beef, cheese, sauce and bread in each serving. A simple green salad or crunchy sliced vegetables can add a fresh contrast alongside it.

Extra sauce is served for dipping. Keep it on the side so diners can add as much as they like without making the toasted bread soggy.

Recipe notes & tips

• Drain the sauerkraut well before measuring it for the sandwiches.
• Shape all four patties to match the bread so they fit neatly in the melts.
• Mix the sauce while the burgers cook to keep the total preparation moving.
• Butter only the outside faces of the bread for a toasted griddle finish.
• Set aside some sauce for dipping before assembling the sandwiches.

Variations

• Sharper cheese: Use a more mature Swiss-style cheese for a stronger savoury note.
• Extra tang: Add a little more drained sauerkraut to each sandwich.
• Milder sauce: Reduce the paprika to suit your preferred level of warmth.
• More pickle: Stir extra finely chopped dill pickles into the sauce.
• Open-faced melt: Use one slice of bread per serving and griddle until the cheese melts.

Common mistakes to avoid

• Wet sauerkraut: Excess liquid can soften the bread; drain it thoroughly before assembling.
• Thick patties: They may not fit the rye well; shape them thin and oblong.
• Butter on the inside: The bread will not toast as intended; face the buttered sides out.
• Overheated griddle: The bread can brown before the cheese melts; reduce the heat and continue cooking.
• No sauce saved: Keep some aside before assembling so there is extra for dipping.

How to store

Refrigerate leftover cooked patties and assembled sandwiches in a covered container for up to 3 days. Reheat the melts in a frying pan or on a griddle over medium-low heat until hot, turning as needed to crisp the bread without scorching it.

Frequently asked questions