Baked Irish Burgers
Prep time
Cook time
Total time
A beef burger topped with sauerkraut and cheese served on rye bread. A different take on the classic Ruben Sandwich.
Serves: 4 sandwiches
  • 1lbs. lean ground beef (96%)
  • 2 Tbsp. ketchup (reduced sugar)
  • 2 tsp. worcesterchire sauce
  • 1 egg or ¼ cup substitute
  • ¼ tsp pepper
  • 1 dash salt
  • ¼ tsp. garlic powder
  • Toppings:
  • 8 slices rye bread
  • 4 oz Cheddar Cheese or Pepper Jack Cheese
  • 8 tbsp. sauerkraut
  • butter spray
  1. Preheat oven to 350F
  2. Line a baking sheet with aluminium foil and spray with cooking spray; set aside.
  3. In a bowl, mix all of your ingredients together (except for the toppings) until well combined. I used my hands.
  4. Place the beef on prepared baking sheet and flatten it out to about ¼" in height, and shape it like a rectangle. When you make your burgers you want them to fit on your rye bread.
  5. Place in oven for 20 minutes and cook until no longer pink.
  6. Take the burger out of the oven and turn your oven broiler on.
  7. Skim off the fat on the burgers and cut burgers into 4 equal pieces and place on a slice of rye bread. Top with cheese and sauerkraut and top with other slice of bread. Spray Bread with butter spray. Place on a baking sheet and put in the broiler and bake for 2 minutes, then flip your sandwich and cook for another 2 minutes until bread is crisp and cheese is melted. Be sure to watch the bread, it can't burn quickly in a blink of an eye!
Calories per sandwich: 345, Fat: 10, Cholesterol: 70, Sodium: 989, Potassium: 78.8, Carbs: 29.4, Fiber: 3, Sugar: 5.7. Protein: 29.5

Calories are based on Kraft Singles Cheese
Nutrition Information
Serving size: 1 sandwich
Recipe by Peanut Butter and Peppers at