Featured Recipe


Serves 4.




INGREDIENTS

2 pounds 85%-lean ground beef
2 tbsp pickling spice, ground
1/4 tsp fennel seed, ground
4 oz thinly sliced corned beef
4 slices Hy-Vee Swiss cheese
8 slices Hy-Vee Bakery marble rye bread or Kiev pumpernickel bread, toasted
1 c. Hy-Vee sauerkraut
1 recipe Chef Lisa's Thousand Island Dressing or 1 c. Hy-Vee Thousand Island dressing
Hy-Vee sliced dill pickles, optional

DIRECTIONS

Prepare a charcoal or gas grill for direct cooking over medium heat.
In a large bowl, combine beef, pickling spice and fennel seed. Shape into four 3/4-inch patties, about 8 ounces each.
Grill patties on a well-greased rack for 12 to 14 minutes or until internal temperature of patties reaches 160 degrees, turning once halfway through. During the last 1 to 2 minutes of grilling, top patties with corned beef and Swiss cheese, and place bread slices on grill directly over heat to lightly toast. Remove from grill; let patties rest for 5 minutes.
To serve burgers, spread Thousand Island dressing on half of the bread slices. Layer with sauerkraut, corned beef-and-cheese-topped-patties, and pickles. Top with remaining bread slices.
CHEF LISA'S THOUSAND ISLAND DRESSING: In a bowl, stir together 1/2 cup Hy-Vee ketchup, 1/4 cup Hy-Vee mayonnaise and 1/4 cup Hy-Vee sweet pickle relish. Stir in 1 finely chopped hard-boiled egg. Season to taste with Hy-Vee salt and black pepper.