Light Reuben Turkey Burger Sliders are a healthy dinner bursting with flavor from corned beef, light thousand island, Swiss cheese and rye bread. The lean turkey burgers are kept extra moist with the addition of sauerkraut mixed right in!
Light Reuben Turkey Burger Sliders
St. Patrick’s Day is right around the corner, so what better way to celebrate than with a nice juicy reuben? These Light Reuben Turkey Burger Sliders, that’s what! This Cheesy Reuben Pretzel Bread would also be delicious.
I live in a small town with a very rich Irish heritage so the townspeople go all out to celebrate St. Patty’s Day. They have a big parade, serve mulligan stew and of course drink lots and lots of beer!
I grew up with my mother who would order a reuben on any menu that had it. She LOVES them! I quite like a good reuben myself too. Between the buttered rye bread, loads of Swiss cheese and piles of corned beef, they aren’t exactly the healthiest meal on the menu though.
I decided to lighten up my favorite and make it into turkey burger sliders. I used extra lean turkey, so to keep it nice and moist, I mixed in a generous amount of sauerkraut right into the meat mixture. Some caraway seeds were the finishing touches to complete the reuben flavor in the burgers. The grilled burgers sat on top of a small piece of rye bread and were topped with a couple slices of thinly shaven corned beef, more sauerkraut, a bit of cheese and some thousand island dressing to finish them off.
Naturally I invited my mom over when I was making these so she could get her reuben fix in too. They turned out great with all the rich flavors of a reuben but with a fraction of the fat and calories!
- 20 oz. extra lean (99%) ground turkey
- 2 Tbsp. Dijon mustard
- 1 Tbsp. Worcestershire sauce
- 1 tsp. garlic powder
- ½ tsp. salt
- ½ tsp. caraway seeds
- 1 c. sauerkraut, squeezed dry
- ¼ c. panko bread crumbs
- 8 slices swiss cheese
- 9 oz. container thinly shaved deli corned beef
- 1 c. sauerkraut
- ½ c. light thousand island dressing
- 12 round slices (or 6 large slices halved) rye or marble rye bread
- In a medium bowl, using your hands, combine the turkey, Dijon, Worcestershire, sauerkraut, bread crumbs and salt.
- Form the mixture into 3-4 inch patties and place on a lined baking sheet. Refrigerate covered for at least 1 hour and up to 12 hours.
- On a medium-high grill or skillet, coated with non-stick cooking spray, cook each burger for 2-3 minutes on each side. Towards the end of the cooking process, top each burger with a few slices of corned beef and a half slice of Swiss cheese so it is all heated through.
- Meanwhile, spray each piece of bread with non-stick spray and add them to the grill for 1 minute on each side to toast them up.
- Top each piece of bread with a burger, 1½ Tbsp. sauerkraut and 1 Tbsp. of thousand island. Serve immediately.
More great turkey dinners!