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!
