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Beet Reuben Burger

Jerrelle Guy

Made with veggies, Swiss cheese and rye bread, this vegetarian spin on a classic deli sandwich doesn't miss a beet.

Beet Burger Reuben

serving time2 reubens


  • 2 cups beets, shredded (about 3-4 medium beets)

  • 1/2 yellow onion, shredded

  • 3/4 cup vinegar (or more if needed)

  • 2 tablespoons finely ground pickling spice

  • 2 tablespoons packed brown sugar

  • Olive oil

  • 2 teaspoons coarse mustard, preferably Grey Poupon

  • Salt to taste

  • 1 tablespoon whole wheat flour

  • 4 thin slices of Swiss

  • 4 pieces of freshly baked rye bread

  • 1/2 cup sauerkraut

  • Butter for grilling the bread

  • Russian dressing:

  • 1/4 cup mayo or nonfat plain Greek yogurt

  • 3 tablespoons ketchup

  • 1 tablespoon Sriracha

  • 5 tablespoons sweet and spicy pickles, minced

  • Juice of 1/2 lemon

  • 1 teaspoon onion powder

  • Salt and pepper to taste


  1. In a mixing bowl, combine the shredded beets, onions, 1 tablespoon of the ground pickling spice, brown sugar, salt and enough vinegar to cover the beets. Allow to pickle for 10 minutes.

  2. Preheat the oven to 400°F. Using a slotted spoon, scoop up the pickled beets, draining most of the liquid, and spread them out on the sheet pan. Sprinkle with the remaining pickling spice, drizzle with olive oil and roast in the oven for 20 minutes or until browned and most of the liquid has evaporated.

  3. While the beets are roasting, make the dressing. Combine the mayo or yogurt, ketchup, Sriracha, minced pickles, lemon juice, onion powder, and salt and pepper in a small bowl. Set aside.

  4. Remove the beets from the oven, mix with the mustard and flour, and mold into two flat patties.

  5. Heat a skillet over high heat, and add olive oil to coat. Add the patties to the heated oil, pressing down with the back of the spatula to flatten. Cook until crispy, about 3-4 minutes, then flip. Remove patties, then reduce heat.

  6. Butter one side of each slice of bread, and place them butter side down on the skillet. Add a slice of cheese to each and cook until melted. Add beet burger and top with sauerkraut and another slice of cheese.

  7. Add Russian dressing to remaining bread slices and add on top of the burgers, leaving the buttered side up. Flip to toast the other side of the bread. Cut in half and serve!

Beet Burger Reuben




Daily food & travel inspiration in your inbox

Daily food & travel inspiration in your inbox


- I'm about to transform beets into a classic deli sandwich, the Reuben. We're gonna make it today, and I promise you you will not miss the beef. Okay so the first thing that I'm gonna start doing is pickling my beets. I have three to four large beets that I've shredded using a food processor, and it's gonna give me about two cups, and I'm gonna add in some pickling spice. Now I have some light brown sugar that I'm gonna add and this is gonna give it a really nice sweetness to kind of counteract the acid that I'm gonna put in here, which is some red wine vinegar. You can use distilled vinegar, you can use apple cider vinegar, whatever you want, just cover the beets. And, I'm gonna add in a little bit of salt. Okay, so now that that's all mixed, I'm gonna go ahead and add in some shredded white onion, and I'm gonna let this pickle for 10 minutes, and then it's gonna go and roast in the oven. Okay, so I've been really patient for those 10 minutes and I let my beets pickle in that delicious vinegar and with those pickling spices. And I just have a slotted spoon, and I'm gonna kind of drain away some of that liquid and just spread the beets onto a sheet tray. And then I have that remaining pickling spice, and this is just so that it really, really takes on that flavor. I'm gonna sprinkle on a little bit of olive oil. Now, this is gonna go in the oven to roast and it's gonna get tender. It's gonna be ready to mold into beautiful burgers. Alright, so while that's roasting in the oven, I'm gonna get started on my Russian dressing. It's literally just ketchup and mayo. So, that's combined, but I'm gonna spice it up with some Sriracha. If you don't like heat, please, by all means, don't add it, but I think it just brings to life that sweet beet that I roasted, and it's just gonna make it taste delicious. Okay, so to this I'm adding half of a lemon. I have some onion powder, salt, have to have salt, and a little bit of pepper. And you can't make that sauce without adding pickles. So, I have some sweet and spicy pickles, and then I'm gonna dice these. Alright, so that's enough pickle for me. I'm just gonna mix that around so it's all dispersed, and I think my beets are done roasting, so I'm gonna grab 'em from outta the oven and then we can start assembling our Reubens. Okay, so my beets have roasted. They've really dried out. I'm gonna go ahead and add a little bit of moisture back to them so that I can mold them into some burgers. So I'm just gonna drop them into a bowl. Now I'm gonna add some mustard. I have a little bit of white whole wheat flour that's just gonna go inside. So I'm gonna do two burgers. And you really wanna compress it so that it doesn't fall apart. And unlike a regular burger, they tell you not to press down on it, we're definitely gonna press down on these burgers. I'm gonna add a little bit of salt just to make sure we're bringin' out all the flavor and I'm gonna go ahead and flip. Alright, so I think my burgers are done. I let 'em cook for about three to four minutes on each side. Take 'em off my skillet. Get 'em out of the way. Alright, so I'm gonna turn my heat down a little bit, because now I'm gonna start toasting my bread on there. So I have four slices, and I'm just gonna butter one side. I'm gonna put it butter side down, and it's just gonna get toasty, creamy, and really good. And then I have some slices of Swiss cheese that I'm gonna lay right on top of that. I'm gonna grab those really crusty, delicious, pickled beet burgers that I made. You cannot have a Reuben without sauerkraut, so this is gonna give it that delicious tanginess that is so characteristic of a Reuben. So this is just gonna go right on top of my burger. And then, we're gonna top it with two more slices of Swiss cheese, because why not? And, the last piece of bread, I'm gonna butter it. On the other side of that, I am going to take that Russian dressing/ketchup mayo pickle mixture that I made earlier, and then bam, right on top of my burger. Alright, so, soon as I top it, I'm gonna flip it, 'cause that other side of that bread is done toasting. Beautiful. The burgers are nice and toasted. I'm gonna turn off my skillet and I'm gonna cut 'em in half. Beautiful. Mm. This is a complex vegetarian alternative to a classic Reuben burger. We've really taken that beet and we've transformed it and brought life to it by adding that pickling spice and vinegar, and salt, and it's not even sweet anymore, and it goes so well with that Swiss cheese and that delicious, fragrant rye bread. I am in love, and I think you will be too.