Recipe: Reuben Burgers

When it gets close to 100 degrees, I'd rather not stand outside sweltering over the grill waiting for my burgers to cook.

Instead, I'd rather retreat to my air-conditioned kitchen and make these from

Yield: 4 servings

1 small onion, sliced

1 tablespoon butter

1 pound lean ground beef or ground chuck

4 slices rye bread

8 to 16 ounces sauerkraut, drained and rinsed

4 slices Swiss cheese

Thousand Island Dressing, optional

dill pickle slices, optional

Sauté the onion slices in butter; set aside. Shape ground beef into four patties; fry in skillet or broil to desired doneness, turning to evenly brown. Place hamburger patties on the rye bread slices on a broiler rack.

Top burgers with sauerkraut, onion, and cheese. Broil until cheese is melted. Serve with Thousand Island dressing or pickle slices if desired.