BURGER OF THE MONTH: Paprikash Reuben Burger with Russian Onions

Reubens? Patty melts? Paprikash? No need to choose just one! Put them together for one mega burger mash-up!
paprikash reuben burger with russian onions

Recipe by Rachael Ray


  • 2 tbsp. olive oil, plus more for drizzling
  • 3 large onions, chopped
  • Salt and pepper
  • 1 1/2 tsp. caraway seeds
  • 1 1/2 tsp. cumin seeds
  • 1 tsp. dry mustard
  • 1 tsp. paprika
  • 1 tsp. smoked paprika
  • 1 1/2 lbs. ground turkey
  • 2 large cloves garlic, grated or finely chopped
  • 1/2 cup sour cream
  • 1/4 cup ketchup
  • 2 rounded tbsp. pickle relish
  • 1 tsp. Worcestershire sauce
  • Softened butter, for bread
  • 8 slices marble rye, preferably hand-sliced
  • Brown mustard (I like Gulden’s or Sir Kensington’s)
  • 8 slices Muenster cheese
  • 8 slices Swiss cheese
  • Deli half-sour or garlic-dill pickles and root-vegetable chips (I like Terra chips), to serve


1. In a medium saucepan, heat 2 tbsp. oil, two turns of the pan, over medium. Add the onions, season with salt and pepper and cook, stirring occasionally, until very soft and lightly browned, about 15 minutes. Let cool to room temperature.

2. Heat a cast-iron griddle or large cast-iron skillet over medium-high.

3. In a small skillet, toast the caraway and cumin seeds over medium, stirring occasionally, until aromatic, about 2 minutes. Let cool; finely grind in a spice mill. In a small bowl, mix the ground spices with the dry mustard, paprika and smoked paprika.

4. In a medium bowl, gently mix the turkey, garlic and spice blend, and season with salt and pepper. Form into 4 thin patties (thinner in the centers for even cooking). Drizzle with oil. Cook the patties on the griddle 3 to 4 minutes per side; transfer to a plate. Clean the griddle and heat over medium-low.

5. In a medium bowl, whisk the sour cream, ketchup, relish and Worcestershire for the Russian dressing; mix in the cooled onions.

6. Butter one side of each slice of bread. Place 4 slices on a work surface, butter side down. Spread each with the brown mustard, then top with 2 slices of Muenster, shingled to cover the bread, a patty, the Russian-dressing onions and 2 slices of Swiss cheese, shingled to cover the onions. Top with the remaining 4 slices of bread, butter side up.

7. Cook the sandwiches until the cheese melts and the bread is deeply toasted and crispy, about 4 minutes per side. Serve with the pickles and chips.