Directions

1. Squeeze the moisture from the sauerkraut and add it to a bowl
2. Add the 1.5 lb of ground chuck
3. Dice the corned beef into fine pieces, add the fennel seed and about a cup of the grated Swiss cheese and SPG seasoning and form the burgers up.
4. Place the burgers on a medium hot skillet or pan and with a knob of butter and cook until they reach and internal temperature of 145 f
5. Toast rye bread up in the pan adding the thousand island dressing and mustard to the Reuben Burger.