Combine Ground Beef and Corned Beef, mixing lightly but thoroughly. Lightly shape into six 1/2-inch thick patties.
Place patties on grid over medium, ash-covered coals. Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, covered, 7 to 9 minutes) until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally. Evenly top with cheese during last minute of grilling. About 4 minutes before burgers are done, place bread on grid; grill until lightly toasted, turning once.
Cooking Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
Spread mustard over each slice of rye bread and cut in half. Place burger on one side of bread; top with pickles. Close sandwiches.
Cooking Tip: Reduced-fat Swiss cheese may be substituted in this recipe.
Russian dressing may be substituted for mustard.
Nutrition information per serving: 338 Calories; 144 Calories from fat; 16g Total Fat (8 g Saturated Fat; 5 g Monounsaturated Fat;) 99 mg Cholesterol; 795 mg Sodium; 15 g Total Carbohydrate; 1.8 g Dietary Fiber; 34 g Protein; 3.5 mg Iron; 4.3 mg NE Niacin; 0.3 mg Vitamin B6; 2.4 mcg Vitamin B12; 5.2 mg Zinc; 27.9 mcg Selenium; 58 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B12, Zinc, and Selenium; and a good source of Iron, Vitamin B6, and Choline.
Filed Under:Burgers, Sandwiches & Wraps