Meatless Reuben Burger
Source of Recipe
Pam Anderson - USA Weekend
Recipe Introduction
A burger loaded with fiber and flavor.
List of Ingredients
2 cans (15.5 ounces each) pinto beans, drained, liquid reserved, 1 can left whole, 1 can fork-mashed
1 cup dry bread crumbs
2 large eggs, lightly beaten
1 teaspoon each: coarsely ground pepper and garlic powder
½ cup mayonnaise
2 Tablespoons prepared cocktail sauce
6 good quality whole-wheat hamburger buns
¼ cup olive or canola oil
6 thin slices Swiss cheese, (4 1/2ounces)
2 cups sauerkraut, drained
Recipe
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 and flatten into 4 inch patties. Mix mayonnaise and cocktail sauce; set aside.
Warm buns in a 300 degree oven, about 5 minutes. Meanwhile, heat oil in a large 12 inch skillet over medium-high heat. Add patties and cook, turning only once, until a crisp brown crust forms on both sides, 6 to 8 minutes total. 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.
Makes 6 servings.
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