These keto Reuben sliders wrap up everything great about a deli Reuben without the bread. Juicy little patties, tangy sauerkraut, melted Swiss, and rich Thousand Island dressing tuck into crisp butter lettuce leaves. They are fast enough for a weeknight and fun enough to set out for game day.
Craving the savory, tangy, and creamy goodness of a classic Reuben sandwich but sticking to a low-carb lifestyle? You’ve come to the right place! These Keto Reuben Sliders pack all the iconic flavor of the deli favorite—juicy ground meat, tangy sauerkraut, and rich Thousand Island dressing—into a crisp and refreshing butter lettuce wrap. They’re incredibly easy to make, perfect for a quick weeknight dinner, a crowd-pleasing appetizer, or your next game-day feast. Get ready to enjoy a satisfying meal that’s ready in a flash!
Ingredients
• 1½ teaspoons Coconut oil or lard, for pan-frying
• 1 pound / 450g (15.9 oz) ground beef or pork
• 2½ teaspoons fine sea salt
• 1½ teaspoons ground black pepper
• 8 slices Swiss cheese (optional; omit for dairy-free)
• 8 large butter lettuce leaves, for wrapping
• ½ cup / 75g (2.65 oz) sauerkraut, warmed
• ½ cup / 120ml Thousand Island Dressing
Instructions
1. Heat your grill to medium-high heat. Alternatively, heat the coconut oil or lard in a large cast-iron skillet over medium-high heat.2. Gently form the ground meat into 8 small patties, about ½ inch thick. Be careful not to overwork the meat. Season the outside of each patty with salt and pepper.3. Grill or pan-fry the burgers until cooked through (minimum 145ºF for beef, 160ºF for pork). During the last minute of cooking, top each patty with a slice of Swiss cheese, if using, and allow it to melt.4. Assemble the sliders by placing each cheesy patty onto a butter lettuce leaf. Top with a generous spoonful of warmed sauerkraut and a drizzle of Thousand Island dressing. Serve immediately.
Nutritional Information
• (per serving of 2 sliders)
• Calories: 455 kcal
• Protein: 26g
• Fat: 36g
• Total Carbohydrates: 5g (0.18 oz)
• Fiber: 1g
• Net Carbs: 4g (0.14 oz)
Pro Tips
• For an extra flavor boost, briefly pan-fry the sauerkraut in the burger drippings until it’s heated through and slightly caramelized.
• To prevent soggy lettuce wraps, pat your lettuce leaves completely dry and warm the sauerkraut separately before assembling.
• Don’t overwork the meat when forming the patties. Handle it just enough to form the shape to ensure your sliders are tender and juicy.
• For a sturdier wrap, use two overlapping butter lettuce leaves for each slider. This helps contain the delicious toppings and prevents messes.
FAQ
Q: Can I make these Keto Reuben Sliders dairy-free
A: Yes, you can easily make this recipe dairy-free. Simply omit the optional Swiss cheese when preparing the sliders.
Q: How do I keep the lettuce wraps from getting soggy
A: To prevent soggy wraps, make sure to pat your butter lettuce leaves completely dry. It’s also best to warm the sauerkraut separately and assemble the sliders right before serving. For a sturdier wrap, use two overlapping leaves.
Q: What kind of meat can I use for these sliders
A: This recipe is versatile and works well with either 1 pound (454 g / 16 oz) of ground beef or ground pork.
Q: Is there a way to add more flavor to the sauerkraut
A: For an extra flavor boost, the recipe suggests pan-frying the sauerkraut in the burger drippings for a few moments until it’s heated through and slightly caramelized.
Pro Tips
- Do not overwork the meat when forming the eight patties. Handle it just enough to shape them, about ½ inch thick, for tender and juicy results.
- Warm the sauerkraut separately before assembling, or pan-fry it briefly in the burger drippings until heated through and slightly caramelized for an even bigger flavor boost.
- Prevent soggy wraps by patting the butter lettuce leaves completely dry and assembling the sliders right before serving. For a sturdier wrap, use two overlapping leaves per slider.
- Ground beef or ground pork both work beautifully with 1 pound of meat. Cook to a minimum internal temperature of 145°F for beef or 160°F for pork.
- Add a slice of Swiss cheese during the last minute of cooking so it melts over the patty. Omit it entirely if you are keeping the sliders dairy-free.
Frequently Asked Questions
Can I make these Reuben sliders dairy-free?
Yes. Simply leave out the optional Swiss cheese. The rest of the filling, including the sauerkraut and Thousand Island dressing, is already dairy-free.
How do I keep the lettuce wraps from getting soggy?
Pat the butter lettuce leaves completely dry, warm the sauerkraut separately, and assemble just before serving. Two overlapping leaves per slider also make a sturdier, drier wrap.
What kind of meat can I use?
The recipe works well with either 1 pound of ground beef or ground pork. Either way, form the patties gently and season only the outside with salt and pepper.
How can I add more flavor to the sauerkraut?
Briefly pan-fry the sauerkraut in the burger drippings until it is heated through and slightly caramelized. It takes a minute and adds a deep, savory note to the sliders.
Recipe card below.
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Keto Reuben Sliders
Ingredients
Method
- Heat your grill to medium-high heat. Alternatively, heat the coconut oil or lard in a large cast-iron skillet over medium-high heat. 2. Gently form the ground meat into 8 small patties, about ½ inch thick. Be careful not to overwork the meat.
- Season the outside of each patty with salt and pepper. 3.
- Grill or pan-fry the burgers until cooked through (minimum 145ºF for beef, 160ºF for pork). During the last minute of cooking, top each patty with a slice of Swiss cheese, if using, and allow it to melt. 4. Assemble the sliders by placing each cheesy patty onto a butter lettuce leaf.
- Top with a generous spoonful of warmed sauerkraut and a drizzle of Thousand Island dressing.
- Serve immediately.
- Don't overwork the meat when forming the patties. Handle it just enough to form the shape to ensure your sliders are tender and juicy.
