Reuben Bean Burgers

Happy Monday! 

Today I’m sharing one of my kitchen recipe staples: Reuben Bean Burgers. This recipe is vegetarian and is quite simple to make. The burgers freeze wonderfully, so consider making a double batch then freezing some for a simple meal down the road! 

Note: As seen in the picture below, I suggest using one of my favorite healthy eating tips. Leave the top off of your burger and eat it open faced; you’ll save some calories but you aren’t depriving yourself. 

Reuben Bean Burgers makes 6 servings 

2 15.5 ounce cans pinto beans (drained and the liquid reserved, 1 can left whole and 1 can roughly mashed with a fork)

1 cup of dry bread crumbs 

2 large eggs, lightly beaten

1 tsp each: ground black pepper, garlic powder

1/2 cup light mayonnaise (I used Vegenaise)

2 Tbsp. prepared cocktail sauce

1/4 cup olive or canola oil

6 good quality whole wheat hamburger buns

6 thin slices of Swiss cheese

Spinach leaves

Sauerkraut, drained

Mix together beans, bread crumbs, eggs, pepper and garlic in a bowl, adding bean liquid as needed to get the mixture to hold together. Divide into 6 equal portions and flatten into patties. 

Mix together mayonnaise and cocktail sauce; set aside.

Heat oil in a skillet over medium-high heat and add the patties. Cook, turning only once, until a crispy brown crust forms on each side (6-8 minutes total). 

Toast hamburger buns. 

Assemble: bun, sauce, cheese, spinach, burger, sauerkraut. Enjoy! 

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Author: loganmer

Chicago CPA. Passionate about many things; mildly OCD.

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