Bull’s commercial style stainless steel griddle cart is where it’s at, folks! The endless meal possibilities that can be easily executed on the 30-inches of chromium plated cook top make dinner for the family a breeze! Not to mention, the three stainless steel burners that pump out 45,000 BTU’s of cooking power make this top-of-its-class griddle cart the perfect addition to your outdoor kitchen.
This week I am taking one of my favorite sandwiches and combining it with a juicy hamburger patty to create a mouth-watering griddle burger that will surely impress. This week on the menu, the reuben griddle burger – buttery toasted rye bread smothered with thousand island dressing, topped with with a juicy hamburger patty, layered with thinly sliced pastrami, sauerkraut, melted swiss cheese and sliced dill pickles. A flavor bomb of a burger 🎥 🍿.
- Click here and check out my recipe on how to cook the perfect corned beef.
- Once the cheese is placed on the burgers, add a little water around the patty and close the lid of the griddle to steam and melt the cheese.
- A must have…Bull’s pro-style griddle cleaning and tool set. All the tools needed to clean and maintain Bull’s chromium plated cook top.
- Thousand Island Dressing:
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 1.5 tablespoons sweet pickle relish
- 2 teaspoons finely diced white onion
- 1 clove garlic, minced
- 1 teaspoon white vinegar
- 1 teaspoon fresh juice
- Kosher salt and freshly ground black pepper
- Reuben Burger:
- 1.5 lbs ground beef chuck (80/20) formed into 4 patties
- Kosher salt and freshly ground black pepper, to season the burgers
- 8 slices Jewish rye bread, 2 pieces per burger
- ½ lb. pastrami, thinly sliced, divided into 4 portions
- 3 tablespoons unsalted butter, softened
- 3 tablespoons vegetable oil
- ¾ cup drained sauerkraut
- 4 slices Swiss cheese
- Thinly sliced dill pickle, optional
- For the Dressing: In a non-reactive bowl, mix all the ingredients together. Taste and adjust seasoning as needed. Cover and place into fridge till time to use.
- For the Bread: Preheat the Bull Griddle Cart on high heat for 15 minutes. Using Bull’s basting brush, cover both sides of the rye bread with the softened butter. Place the bread onto the hot skillet and allow the bread to toast/brown, about 4 minutes. Turn the bread over and finish toasting the other side, 8 minutes total. Once done, place the bread onto a platter and sed aside.
- Cooking the Burger: Add the oil onto the hot griddle. Add the burger patties and season with salt and pepper. Allow them to cook around 4-5 minutes, juices will start to form on top of the patty. Using Bull’s spatula, turn the burgers over and allow them to finish cooking without moving or pressing down on them. As the burgers are finishing up, add more oil onto the hot skillet next to the burgers and saute the sauerkraut and thinly sliced pastrami. Cook until nice and hot, around 4 minutes.
- Building the Burger: Place the hot sauerkraut and thinly sliced pastrami on top of each burger patty. Place the sliced cheese on top, add a few drops of water around the burger patties and close the lid of the griddle. Allow the burgers to steam inside the closed griddle, melting the cheese perfectly. Smother both sides of the toasted rye bread with thousand island dressing. Carefully place the burger onto dressed toasted bread, topp off the layered burger with melted cheese with thinly sliced dill pickle, place the top dressed toasted bread on top and devour!
🍔 Chef Amy
P.S. I mentioned endless meal possibilities, right? Check out my fabulous whole wheat pancakes with rhubarb and strawberry sauce recipe. All done on Bull’s griddle cart!