We enjoy takeout burgers on occasion — mostly as inspiration for our own versions made at home. My current favorite mash-up involves a hot corned beef sandwich with a juicy beef burger. It may sound strange to pile corned beef over grilled beef — but think bacon on a burger and you’ll get the concept. I’ve added a spoonful of sauerkraut and a dressing reminiscent of Thousand Island. This is no ordinary burger. The recipe makes six burgers — leftovers reheat nicely in the microwave for speedy meals. Of course, you can make them with ground turkey to reduce the fat content.
As for any burger, the better the bun the better the sandwich. Ciabatta buns have those large airy holes that keep them from being too dense. Pretzel buns offer sweetness that pairs well with the tang of sauerkraut. Thick slices of toasted, crusty country bed or marbled rye