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1
Preheat oven to 350u00b0F. In a medium bowl, stir together mayonnaise, sour cream, ketchup, relish, lemon juice, and horseradish. Season Russian dressing with salt and pepper and set aside.
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2
Brush rye bread with softened butter and set on a rimmed baking sheet in 1 layer. Bake in oven until toasted, turning once, about 5 minutes.
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3
Heat oil in 2 large skillets or 1 large cast iron griddle over high heat until smoking. Season beef balls all over with salt and pepper and add to skillets or griddle, spacing them apart. Using a sturdy metal spatula, smash each ball to a thin round patty. Sprinkle with coriander seed and cook until well browned and crusty on the bottom, 2-4 minutes.
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4
Top each patty with sauerkraut, then scrape patties from skillet using a sturdy thin metal spatula or metal bench scraper, and flip so that sauerkraut is on bottom side.
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5
Top each patty with 1 slice of Swiss cheese and cook until kraut is softened and browned slightly and cheese has melted.
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6
Meanwhile, set remaining 4 slices Swiss cheese on half of bread slices and return to oven to warm bread and melt cheese, about 1 minute. Set cheese-topped bread slices on patties, cheese side down.
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7
Spread Russian dressing on the 4 remaining bread slices, reserving any remaining dressing for another use. Lift each burger stack and set on top of bottom bread with Russian dressing. Serve immediately.
