Swiss Burgers

Think of these Swiss burgers as a Reuben sandwich that traded its corned beef for a grilled burger patty. Swiss cheese, tangy sauerkraut, and creamy Thousand Island dressing on a sturdy kaiser roll hits all the same salty, tangy, savory notes.

The kaiser roll is a smart choice over a standard hamburger bun. It’s sturdier and won’t fall apart under the wet sauerkraut and dressing. That crunchy crust holds up to the juices.

Melt the Swiss cheese directly on the patty during the last minute of grilling by closing the lid. The trapped heat melts it evenly without overcooking the burger. Then pile on the sauerkraut, drizzle the Thousand Island, and you’re eating.

Pro Tips

• Drain the sauerkraut well and squeeze out excess liquid. Soggy kraut makes the whole burger waterlogged.
• Warm the sauerkraut briefly in a pan or on the grill before topping. Cold kraut on a hot burger cools everything down too fast.
• Toast the kaiser rolls on the grill, cut side down, for 30 seconds. The light char adds flavor and creates a moisture barrier.