During my recent exploits developing ideas for Burger Toppings Week, I’ve gotten myself into a bit of a mashup routine. First, there was the Cemita Burger, half Mexicancemita sandwich, half massive 8-ounce hamburger patty. Today, I’ve gone and mashed some stuff up again. This time, it’s the lovechild of a Reuben sandwich and aslider.
I came to the idea as I was thinking about how to bring the Reuben’s flavors—melted swiss cheese, Russian dressing, rye bread, sauerkraut—to a burger. It occurred to me that the shreds of kraut aren’t unlike the thinly sliced onions that are set atop a smashed patty of beef when making a slider. Once that clicked, the rest was pretty obvious.”
This article appeared in Serious Eats. This is an excerpt. Copyright Serious Eats.