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Reuben Porterhouse Burger Recipe


Are you yearning for a burger that’s not just bold, rich, and juicy but also unique? You’re in for a treat! I’ve crafted a one-of-a-kind burger by combining Omaha Steaks exclusive PureGround™ Porterhouse Burger with a reuben, which originated right here in Omaha. So let’s get started!

Why We Love This Reuben Porterhouse Burger Recipe

Four words: Bold, juicy, rich, epic. Putting a twist on a classic sandwich can seem daunting, but it’s easier than you think! This mouthwatering burger recipe features a bold, juicy porterhouse burger with rich, salty sauerkraut topping, creamy mayonnaise, and slightly spicy Russian dressing, all on rye bread. Let’s get started!

Tools You’ll Need Before You Start

  • 1 Small Bowl
  • 1 Whisk
  • 2 Large Cast-Iron Skillets
  • Parchment Paper
  • Burger Press or Cast-Iron Pan
  • Spatula

How to Make a Reuben Porterhouse Burger  

Any delicious, juicy Omaha Steaks burger will complement the flavors of this recipe, but my favorite burger for this dish is our PureGround™ Porterhouse Burger. Why? This burger is 100% crafted from fork-tender filet mignon and beefy New York strip for a burger that can only be from Omaha Steaks. These burgers have a 78/22 lean-to-fat ratio that delivers a buttery, rich, beefy flavor and juiciness for a true steak-on-a-bun experience.

1. Prepare the Burger Rub

This simple burger marinade delivers an earthy flavor that perfectly enhances the taste of your juicy burgers. To make this marinade, add clean-tasting kosher salt, black pepper, pungent garlic powder, mild onion powder, earthy paprika, nutty ground coriander, ground mustard, and granulated sugar to a small bowl. Whisk together until well mixed, and set aside.

2. Cook Up the Burger

To sear your juicy burgers, start by either thawing your Omaha Steaks PureGround™ Burgers in the refrigerator overnight or via our quick-thaw method. Once thawed, pat the burgers dry, season each side liberally with our burger rub, and set them to the side.

Let’s get the cast-iron pan ready! Preheat the pan over medium-high heat and add grapeseed oil. Once the pan is hot, add two of your seasoned burgers, place parchment paper over the burgers, and then smash the burgers with a burger press until 1/2″ in thickness for even cooking. Let burgers cook for about two minutes or until an excellent sear forms. Flip the burgers, top with two slices of mild Swiss cheese, then add beef stock to the cast-iron pan. Cover with a lid and cook until the cheese is fully melted and the burger are cooked to your desired doneness. Then we’re going to repeat the process for the remaining two burgers. 

While your burgers rest and their juices redistribute, slather creamy mayonnaise on one side of each slice of rye bread and toast them in a separate clean pan on medium heat until golden brown and crisp.

3. Build Your Reuben Porterhouse Burger!

Now it’s time to assemble your burgers. Spread spicy Russian dressing on one side of each piece of toasted rye bread, add the porterhouse burger, top with salty sauerkraut, and then put with the other piece of toasted rye bread, and dig in.


Reuben Porterhouse Burger Recipe

This twist on a classic recipe features a bold, juicy porterhouse burger with sauerkraut topping, mayonnaise, and Russian dressing, all on rye bread.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Main Course
Cuisine: American
Keyword: Reuben Burger
Servings: 4 servings
Author: Chef David Rose


Burger Rub

  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon granulated sugar


  • 4 6 oz. Omaha Steaks PureGround™ Porterhouse Burgers
  • 8 slices Swiss cheese
  • 1 cup beef stock, divided
  • Burger rub
  • 1/2 cup Russian dressing or thousand island dressing
  • 1/2 cup sauerkraut
  • 1/2 cup mayonnaise
  • 8 slices marble rye bread or rye bread
  • 8 tablespoons grapeseed oil, divided


Burger Rub

  • Place all ingredients in a small bowl and whisk until well incorporated.


  • Thaw burgers in refrigerator overnight.
  • Season liberally with burger rub on all sides.
  • Bring a large cast-iron pan to medium-high heat and add half of grapeseed oil.
  • Add 2 burgers to pan and cover with parchment paper, then smash with burger press or another cast-iron pan to about 1/2" thickness.
  • Cook burgers for about 2 minutes, until nicely seared.
  • Flip burgers, add 2 slices of Swiss cheese to each burger, add beef stock to the pan, and cover with lid; cook for about another 90 seconds to 2 minutes until cheese is fully melted and burger is cooked to desired doneness.
  • Remove burgers from pan, wipe clean, and repeat process with remaining 2 burgers, grapeseed oil, Swiss cheese, and beef stock.
  • Bring a separate large pan bring to medium heat.
  • Slather mayonnaise on one side of each slice of rye bread and toast in the pan until golden brown and crisped, about 90 seconds to 2 minutes on each side. Chef’s note: don’t overcrowd the pan; do it in two separate batches of 4 bread slices.


  • Smear Russian dressing on one side of each piece of toast, add burger, then top with sauerkraut and other slice of toast.

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