Why We Love This Reuben Porterhouse Burger Recipe <\/strong><\/h3>\nFour 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!<\/p>\n
Tools You\u2019ll Need Before You Start<\/strong><\/h4>\n\n- 1 Small Bowl<\/li>\n
- 1 Whisk<\/li>\n
- 2 Large Cast-Iron Skillets<\/li>\n
- Parchment Paper<\/li>\n
- Burger Press or Cast-Iron Pan<\/li>\n
- Spatula<\/li>\n<\/ul>\n
How to Make a Reuben Porterhouse Burger \u00a0<\/strong><\/h2>\nAny delicious, juicy Omaha Steaks burger will complement the flavors of this recipe, but my favorite burger for this dish is our Pure<\/strong>Ground\u00ae<\/sup> Porterhouse Burger<\/a>. 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.<\/p>\n1. Prepare the Burger Rub<\/strong><\/h3>\nThis 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.<\/p>\n
2. Cook Up the Burger<\/strong><\/h3>\nTo sear your juicy burgers, start by either thawing your Omaha Steaks Pure<\/strong>Ground\u00ae<\/sup> Burgers in the refrigerator overnight or via our quick-thaw<\/a> method. Once thawed, pat the burgers dry, season each side liberally with our burger rub, and set them to the side.<\/p>\nLet’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\u2019re going to repeat the process for the remaining two burgers.\u00a0
<\/strong><\/p>\nWhile 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.<\/p>\n
3. Build Your Reuben Porterhouse Burger!<\/strong><\/h3>\nNow 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.<\/p>\n
\t![\"Omaha](\"https:\/\/assets.omahasteaks.com\/transform\/eff3f17d-c4ba-4dc9-97ad-dc8b58d0f5d2\/3801?io=transform%3Acrop%2Cwidth%3A1600%2Cheight%3A1600&io=transform%3Afill%2Cwidth%3A500%2Cheight%3A500\")
<\/div>\tOmaha Steaks PureGround® Porterhouse Burgers 4 Pieces 6 oz Per Piece<\/div>\t\t\t\u00a0\u00a0\t\t\t#3801WCV<\/span>\t\t<\/div>\t<\/div><\/div>\t\t\t<\/div>\t\t\t\t\t$21.99\u00a0|\u00a0<\/span>save 49% <\/span><\/span><\/span>\t\t<\/div>\t<\/div><\/div><\/a>\t\t\t<\/span> Add<\/div><\/a>\t<\/div><\/div><\/div>
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- 1 Small Bowl<\/li>\n
- 1 Whisk<\/li>\n
- 2 Large Cast-Iron Skillets<\/li>\n
- Parchment Paper<\/li>\n
- Burger Press or Cast-Iron Pan<\/li>\n
- Spatula<\/li>\n<\/ul>\n
How to Make a Reuben Porterhouse Burger \u00a0<\/strong><\/h2>\n
Any delicious, juicy Omaha Steaks burger will complement the flavors of this recipe, but my favorite burger for this dish is our Pure<\/strong>Ground\u00ae<\/sup> Porterhouse Burger<\/a>. 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.<\/p>\n
1. Prepare the Burger Rub<\/strong><\/h3>\n
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.<\/p>\n
2. Cook Up the Burger<\/strong><\/h3>\n
To sear your juicy burgers, start by either thawing your Omaha Steaks Pure<\/strong>Ground\u00ae<\/sup> Burgers in the refrigerator overnight or via our quick-thaw<\/a> method. Once thawed, pat the burgers dry, season each side liberally with our burger rub, and set them to the side.<\/p>\n
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\u2019re going to repeat the process for the remaining two burgers.\u00a0
<\/strong><\/p>\nWhile 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.<\/p>\n
3. Build Your Reuben Porterhouse Burger!<\/strong><\/h3>\n
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.<\/p>\n
\t\tOmaha Steaks PureGround® Porterhouse Burgers 4 Pieces 6 oz Per Piece<\/div>\t\t\t\u00a0\u00a0\t\t\t#3801WCV<\/span>\t\t<\/div>\t<\/div><\/div>\t\t\t<\/div>\t\t\t\t\t$21.99\u00a0|\u00a0<\/span>save 49% <\/span><\/span><\/span>\t\t<\/div>\t<\/div><\/div><\/a>\t\t\t<\/span> Add<\/div><\/a>\t<\/div><\/div><\/div>
![\"Reuben](\"https:\/\/blog-content.omahasteaks.com\/wp-content\/uploads\/2024\/06\/Reuben-Porterhouse-Burger-Recipe-CR-blog-150x150.jpg\")
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