Deli Burgers

Six ingredients are all you need to prepare this delicious, delectable deli burger recipe.

  • 25
  • 6
  • 340
  • 34 g


  • 1 pound Ground Beef (93% lean or leaner)
  • 8 ounces deli Corned Beef, coarsely chopped
  • 6 slices Swiss cheese
  • 3 tablespoons yellow mustard
  • 2 ounces dill pickle slices
  • 6 slices rye bread, toasted


  1. Combine Ground Beef and Corned Beef, mixing lightly but thoroughly.  Lightly shape into six 1/2-inch thick patties.

  2. 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.

    Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Color is not a reliable indicator of ground beef doneness.
  3. Spread mustard over each slice of rye bread and cut in half.  Place burger on one side of bread; top with pickles.  Close sandwiches.

    Cook's Tip: Reduced-fat Swiss cheese may be substituted in this recipe.

    Russian dressing may be substituted for mustard.

0 % *


0 % DV **


0 % DV

3.5 mg IRON

0 % DV

5.2 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 338 Calories; 16 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 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, Iron, Niacin, Vitamin B12, Zinc, and Selenium; and a good source of Vitamin B6, and Choline.

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