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Dantastic Rueben Smashed Burgers

Dantastic Rueben Smashed Burgers

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Brine your chicken. Mix together 1 tbsp coarse salt per 1 cup of water. Add in optional brining ingredients above for added flavor. Place chicken in brine, and let rest for 3-4 hours in the fridge.
Remove chicken from brine and pat dry with paper towel. Season both sides with a good amount of Dan-O’s Seasoning. Preheat your smoker to 225 degrees, then add your wood chips or chunks.
Smoke chicken wings at 225 until they hit an internal temperature or 150-155 (about an hour). From there, either finish on the grill or crank your smoker up to 350 to crisp up the skin. Do not let surpass 175-180 degrees internal.
Finish with the honey sriracha glaze the last few minutes of cooking. Remove from grill and allow glaze to and wings to cool.


  • Meat grinder
  • 4 lb corned beef brisket (cubed),
  • 1 lb bacon,
  • Dan-O’s Spicy Seasoning,
  • Dan-O’s Original Seasoning,
  • 1 bag sauerkraut drained,
  • Baby Swiss cheese slices,
  • Sourdough buns,

For the dressing:

  • 1 tbsp dill relish,
  • 1 tbsp diced pickled jalapeno,
  • ¼ cup mayo,
  • 1 tbsp ketchup,
  • 1 tbsp fresh lemon juice,
  • 1 tbsp Dan-O’s Original Seasoning

Preparation Instructions

  1. Chop up bacon and cube your brisket. Season heavily with spicy Dan-O’s before going into the meat grinder. Grind up meat and place in bowl.
  2. Make your dressing by mixing all dressing ingredients together. Cover and place in the fridge.
  3. Form your brisket and bacon mixture into ⅓ lb balls. Heat up your flattop to medium-high. Smash burgers onto the flattop and add more Dan-O’s Seasoning. Place buns on the flat top to toast, and add on your drained sauerkraut to warm it up.
  4. Cook burgers until they reach an internal temperature of 160 degrees, melting on cheese slices during last few minutes. Remove from griddle.
  5. Build burgers with thousand island dressing, a burger patty, and some sauerkraut. Enjoy!


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