Name: When Reuben Met Rachel Turkey Burgers
Total time: 35 min
Ingredients: ½ cup mayonnaise, divided; 2 tablespoons ketchup; 2 tablespoons sweet pickle relish; 1 tablespoon prepared horseradish; ½ cup panko bread crumbs; ½ teaspoon table salt; ¼ teaspoon pepper; 1 pound 93 percent lean ground turkey; 1 tablespoon vegetable oil; 4 slices deli Swiss cheese (4 ounces); 1 cup sauerkraut, drained; 4 hamburger buns, toasted

Why This Recipe Works

This juicy burger borrows elements from two classic deli sandwiches: Sauerkraut nods to the Reuben, turkey to the Rachel, and Swiss cheese and a tangy homemade Thousand Island dressing brings them together. We took a close look at the ground turkey sold in supermarkets and found a few kinds: ground white meat, ground dark meat, and 93 percent lean ground turkey. Our tasters preferred the flavor of 93 percent lean ground turkey.

Before You Begin

If you don’t have ground turkey, you can substitute ground chicken or ground pork. If you are using turkey, be sure to use ground turkey, not ground turkey breast (also labeled 99 percent fat-free). When mixing and shaping the patties, do not overwork the meat or the burgers may become dense. For an even greater deli vibe, mix ½ teaspoon caraway seeds with the sauerkraut and serve the burgers on poppy seed or onion kaiser rolls. Want to go full Rachel? Skip the sauerkraut and top the burgers with prepared coleslaw just before serving. Serve with chips and a dill pickle, of course.

Instructions

Combine ¼ cup mayonnaise, 2 tablespoons ketchup, 2 tablespoons relish, and 1 tablespoon horseradish in bowl; set aside. Combine remaining ¼ cup mayonnaise, ½ cup panko, ½ teaspoon salt, and ¼ teaspoon pepper in large bowl. Add 1 pound 93 percent lean ground turkey and mix with your hands until thoroughly combined. Divide turkey mixture into 4 equal portions, then shape each portion into ¾-inch-thick patty, about 4 inches in diameter.

Heat 1 tablespoon vegetable oil in 12-inch nonstick skillet over medium heat until shimmering. Add patties, reduce heat to medium-low, and cook until well browned and meat registers 160 degrees, about 5 minutes per side.

Top each burger with 1 slice Swiss cheese and ¼ cup sauerkraut. Remove skillet from heat, cover, and let sit until cheese is melted and sauerkraut is heated through, about 2 minutes. Spread sauce over bun bottoms then top with burgers and bun tops. Serve.