Skip to Content

Opening Hours

Today7.30am - 8.30pm
Wednesday7.30am - 8.30pm
Thursday7.30am - 8.30pm
Friday7.30am - 8.30pm
Saturday7.30am - 8.30pm
Sunday7.30am - 8.30pm
Monday7.30am - 8.30pm

Rueben-style beef burger

Serves   4
Prep time: 15 mins
Cooking time: 20 mins

Take a New York classic and swap the corned beef for a succulent beef burger with a hint of basil. A quick and tasty burger.





  • 600g Beef Mince
  • 2-4 cloves garlic, minced
  • ½ cup fresh basil, chopped
  • 4 Ciabatta Rolls
  • 2-4 tbs Masterfoods Wholegrain Mustard
  • 4 tbs Heinz Seriously Good Mayonnaise
  • 410g Edgell Sauerkraut, drained
  • 2 large ripe tomatoes, sliced thickly
  • 8 slices Emborg Emmental slices
  • 1 butter crunch lettuce
  • ALSO NEED: oil, salt, pepper


  1. Mix the beef mince with the garlic and basil.
  2. Mix well with damp hands and make 4 patties.
  3. Heat oil in a pan and add the patties. Cook 5-8 minutes each side or until cooked through and brown on both sides.
  4. Meanwhile cut the buns in half. Toast lightly if desired. Spread mustard on one side of  the bun and mayonnaise on the other.
  5. To build your Rueben Burger, start with the mustard  side of the bun.
  6. Add a generous amount of  sauerkraut.
  7. Then layer, beef pattie,  tomato ,cheese, and lettuce.


  • Sauerkraut is high in fibre and low in calories. It is fermented (like yoghurt) rather than pickled and has a distinctive sour taste. Try the German dish called Heaven and Earth (Sauerkraut, fried onions and mashed potato served with sausage or  bacon and apple sauce)
  • For a classical version swap the mince for hot corned beef
  • Sour cream or grilled vegetables are a good addition