This burger started it’s journey as a calzone.
Yep. It’s kind of a long story.
I had everything ready, but my pizza dough wasn’t proofing. So I did that thing where I put it in the oven in just a very low heat to create enough warmth to activate the yeast.
Not low enough. I ended up with a giant half baked roll.
By this time we were starving, because lunch was already an hour late, so you better believe we tore pieces from that half baked roll, dipped them in the Russian dressing I’d just made, and ate it. All of it. We ate it all.
Mostly him, to be fair. I was too busy trying to figure out how to turn this whole thing around.
And this was it.
The vegetarian reuben beet burger!
I went for burger-style because we had some delicious ciabatta burger buns in the freezer, but you could of course just make it a sandwich with rye bread if you feel like it.
Note that I call for smoked olive oil, smoked salt and smoked pepper. Yeeeeah. I realize that most kitchens won’t have all these ingredients / any of these ingredients, so just go ahead and use regular ones, or maybe add a little smoked paprika if you feel like smoking things up?
vegetarian reuben beet burger
Yield 2 burgers
- 3 small beets, peeled
- Smoked olive oil
- Smoked salt
- Smoked pepper
- dough for 1 pizza
- 1 small red onion, sliced
- About 1 cup of Sauerkraut
- A few handfuls of grated swiss cheese, or a swiss / mozzarella mix
- A few tablespoons of Russian dressing (we made some with this recipe
- Preheat the oven to 210C
- Slice your beets as thin as you can
- Spread beets over some parchment paper on a baking tray and drizzle with smoked olive oil
- Sprinkle generously with smoked salt and pepper
- Roast for 15- 20 minutes (it will depend on how thin your slices are, thinner slices will need less time)
- Remove from the oven, flip over and sprinkle the other side with smoked salt and pepper. Now sprinkle the onion slices onto the tray on top of and around the beets before returning to the oven for another 15 to 20 minutes.
- When finished, remove from the oven and then quickly toast your burger buns under the grill.
- Assemble! Layer beets and onions, sauerkraut and swiss cheese on the bottom of the buns.
- Return to the grill for a few minutes until the cheese is melted.
- Spread Russian dressing over the top of the cheese, and add the tops of the buns.
All measurements are very approximate- proportion to your own taste!