Reuben Burger Pie - a Collection...

Every flavor of a classic Reuben sandwich packed into a pie plate. The crust is made from ground beef mixed with oatmeal, egg, Thousand Island dressing, and garlic powder, pressed into a pie plate and partially baked until it sets. Then it gets loaded with drained sauerkraut, shredded Swiss cheese, and caraway seeds, and baked again until the cheese melts into a bubbly, golden layer.

The oatmeal in the meat crust is the ingredient that holds everything together. It absorbs moisture from the beef as it cooks, preventing the shell from shrinking and cracking. The Thousand Island dressing mixed into the raw meat adds tangy flavor throughout the crust itself, not just on top.

Draining the sauerkraut well is critical. Wet sauerkraut will make the meat shell soggy and the pie won’t hold its shape when sliced into wedges. Squeeze it dry before tossing with the Swiss cheese and caraway seeds.

Cut into wedges and serve with extra Thousand Island on the side for dipping.

Kitchen Tips

• Press the meat mixture firmly and evenly up the sides of the pie plate. Thin spots will crack during baking
• Drain the partially baked meat shell of any rendered fat before adding the filling
• Squeeze the sauerkraut in a clean towel to remove as much liquid as possible
• The caraway seeds are a must. They’re the flavor that ties this to an authentic Reuben

Variations

• Turkey Reuben pie: Use ground turkey instead of beef for a lighter version
• Russian dressing swap: Use Russian dressing instead of Thousand Island for a tangier flavor
• Corned beef addition: Layer thin slices of deli corned beef between the sauerkraut and cheese for even more Reuben authenticity