Turkey Burger Rachel Sandwich

You’ve got to love a good mash-up, and this Turkey Burger Rachel Sandwich recipe is definitely a good one! We enjoy both versions of this sandwich around St. Patrick’s Day, but we re-visit it often because it’s too good to only enjoy once a year.

Rachels vs. Reuben Sandwiches

I can wax poetic for days about beautifully stacked Reuben Sandwiches dressed in my homemade ‘Reubenesque’ Reuben Sauce . Check out this beauty and the entire blog post devoted to making it by clicking on the sauce recipe link!

But if you know me, you know that I love sandwiches in general and will embrace any opportunity to play around with sammie variations.

Most Rachel Sandwiches feature deli-sliced turkey versus the pastrami usually used in Reubens. Kraut is generally added to Rachels as well. I used kraut in both versions of this Turkey Burger Rachel Sandwich because we’re big kraut fans, but some Rachel sandwiches use cabbage slaws instead. If you prefer milder, brighter flavors, my Colorful Cranberry Carrot & Red Onion Cole Slaw would be a great option!

The bread is also key for a sandwich like this, so get the good stuff! You can use pumpernickel or rye, or whatever else you prefer. Sandwich and slider buns work well too if you’re making these sandwiches for a gathering!

I was excited to find this gorgeous thick-sliced Marble Rye from Rotella’s Italian Bakery at the market at Corktown Deli in Duluth, MN. It’s absolutely wonderful!

Good ingredients make a good Turkey Burger Rachel Sandwich, but the sauce will make it great! I always use my homemade Reubenesque Sauce recipe. It’s rich, tangy and flavorful, and balances the tart sauerkraut really well.

Turkey Burger Rachel Sandwich – Two Ways!

I’ve got two different versions of this sandwich here (because… Options!), and both can be made to suit your preferences.

The first is a double-stacked turkey burger sandwich. Two pan fried turkey burgers on top of toasted marble rye, and then layered with Swiss cheese, Reubenesque Sauce, and sauerkraut. I often top them with fresh pea shoots (these are from Fiddlehead Farm) because I absolutely love the bright, fresh flavor they add, and they remind me of shamrocks which seem appropriate for this particular sandwich.

The second version has a single turkey burger patty, and then a layer of good pastrami. My husband loves pastrami, and requested that some be added to the turkey burgers. We both love the combination of flavors, so both versions of this Turkey Burger Rachel Sandwich are regularly made in our house!

Whichever way you like it… ENJOY!

5 from 1 vote

Turkey Burger Rachel Sandwich

Author Michele Phillips, BaconFatte.com

Ingredients

1/2 - 1 pound ground turkey
2 - 4 Tbsp butter, softened
4 - 8 slices good pumpernickel, rye or marbled bread
4 - 8 Tbsp Reubenesque Sauce - or Thousand Island
1/2 - 1 cup good sauerkraut, drained (about 1/4 cup per sandwich)
4 - 8 slices Swiss cheese (I like using "Lacy" Swiss)
4 - 8 slices good pastrami, thickly sliced
fresh pea sprouts or micro greens to garnish (optional)
salt & pepper to taste (for seasoning turkey burgers)

Instructions

Divide ground turkey into four ¼ pound patties – sized appropriately for the bread you’re using. Season turkey patties to taste with S& P, and cook in a skillet with a little melted butter over medium heat until cooked through (internal temperature should be 160-165°F). Remove from heat and cover to keep warm.
Carefully wipe the skillet clean, and return to medium heat.
Butter one side of each slice of bread and place into a heated skillet - buttered side down - to toast.
Once toasted, flip bread over so toasted sides are up.
Add 1 Tbsp (or more, to taste) sauce to each slice, then Swiss cheese, sauerkraut, and pastrami. Then place 1 – 2 turkey burger(s) and/or slices of pastrami on top with the second slice of toast. Warm for 2 – 3 minutes per side, and enjoy immediately.