These open-faced burgers are placed on rye bread, topped with sauerkraut, Swiss cheese, and onion, and then they are broiled or fried to perfection.
Top these burgers off with Thousand Island Dressing and dill pickle slices.
Feel free to use white or wheat hamburger buns instead of rye bread, or rye buns if you can find them.
- 1 small onion, sliced
- 1 tablespoon butter
- 1 pound lean ground beef or ground chuck
- 4 slices rye bread
- 8 to 16 ounces sauerkraut, drained and rinsed
- 4 slices Swiss cheese
- Thousand Island Dressing, optional
- Dill pickle slices, optional
Sauté the onion slices in butter until tender; set aside.
Shape the ground beef into four patties; fry in a skillet or broil to desired doneness, turning to evenly brown.
Place hamburger patties on the rye bread slices on a broiler rack. Top the burgers with sauerkraut, onion, and cheese. Broil until cheese is melted.
Serve with Thousand Island dressing or pickle slices if desired.
Glass Bakeware Warning
Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.