You can use any burgers, fresh or frozen, for this, but I like a pork-beef blend.
To make your own pork-beef burger patties (here we will be giving portions for about 6 good sized patties) you need the following:
1 lb. medium or regular (not lean) ground beef
1 lb ground pork
1 tablespoon Italian Seasoning
1 cup seasoned bread crumbs
2 minced cloves of garlic
1 minced small onion
salt and pepper to taste
First, gently beat the egg until fully blended. Mix the beef, pork, egg and breadcrumbs together in a large mixing bowl. Add all the other ingredients together and mix again. Shape the mixture into 6 (or however many) firm burger patties.
You can fry or BBQ your patties as you usually cook burgers (about 5-7 minutes a side for properly shaped patties over medium-high heat), always keeping in mind you want to cook them to well done -- which is when they read 160 degrees on an instant read meat thermometer. (While I love rare to rare-medium steaks, burgers cooked to less than well done are not a good idea.)
Once you have made your burgers, take a lightly toasted hamburger bun and first top with Coleman's Horseradish (you can use any horseradish of course, I just happen to like Coleman's a lot), then a layer of grated Swiss Cheese (or a slice of the same) and a bed of sauerkraut.
Then top with your first burger patty.
Dress this patty with some hot mustard. I like some of the rustic Polish ones, but any hot mustard works (again Coleman's makes one as does Keen's). Top this with a couple of full sour pickle slices, some chopped onion or a red onion ring, and a tomato slice.
Top this with another patty and top this patty with some more sauerkraut, more Swiss Cheese and the top burger bun dressed with more horseradish.
Goes great with all the things you love to have burgers with. And a lot of napkins.
See also: The Reuben Dog!