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Reuben Burger 11-18 Recipe

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This recipe for Reuben Burger 11-18 is from Vanden Heuvel Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cans (15.5 oz each) pinto beans, drained, liquid reserved
- Leave one can whole
- Fork mash one can
1 cup dry bread crumbs
2 large eggs, lightly beaten
1 tsp coarsely ground pepper
1 tsp garlic powder
½ cup light mayonnaise
2 tbsp prepared cocktail sauce
6 good quality whole-wheat hamburger buns
¼ cup olive or canola oil
6 thin slices Swiss cheese (4.5 oz)
2 cups sauerkraut, drained
Directions:
Directions:
Mix beans, bread crumbs, eggs, pepper and garlic in a medium bowl, adding enough bean liquid for mixture to hold together without being wet. Divide into 6 equal portions, flatten into 4” patties. Mix mayo and cocktail sauce; set aside. Warm buns at 300° for about 5 minutes. Meanwhile, heat oil in a large skillet over medium-high heat. Add patties and cook for 3-4 minutes each side, turning only once, until a crisp brown crust forms on both sides.

Top burgers with cheese slices, cover skillet, turn heat to low and let burgers continue to cook until cheese melts. Spread cut side of each roll with the sauce. Set burger on bun bottom, top with sauerkraut, cap with bun top and serve.

(new, vegetarian)
Personal Notes:
Personal Notes:
560 calories per serving. Makes 6 servings.

 

 

 

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