Sharon Raasch· Imperial Neb.

• 1 small onion, sliced
• 1 Tbsp. butter
• 1 lb. lean ground beef or chuck
• 4 slices rye bread
• 8 to 16 oz. sauerkraut drained and rinsed
• 4 slices Swiss cheese
• Thousand Island dressing (optional)
• Dill pickle slices (optional)

Saute the onion slices in butter; set aside.

Shape ground beef into four patties.

Fry in skillet or broil to desired doneness, turning to evenly brown.

Place hamburger patties on the rye bread slices on a broiler rack.

Top burgers with sauerkraut, onion and cheese.

Broil until cheese is melted.

Serve with Thousand Island dressing or pickle slices if desired.

Makes 4 Reuben burgers.

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