Saturday, February 11, 2012

Reuben Bean Burger

Photo courtesy Taste of Home
   It's great to have friends that share. One of the guys at work has a wife who knows her way around a kitchen and is always trying new things. He told me about this new burger that she made for him, a Reuben Bean Burger. That sounded just odd enough to get my attention. He said that he wasn't sure how she did it, but that it was really good. 
   His wife was really nice to share her recipe with me, so I'd like to share it with you. I happen to know that she's also on a mission to keep her hubby healthy. He's diabetic and has to watch his sugar. This meal fits right in with making a few diet changes and still having some flavor.

Reuben Bean Burger
2 cans (15.5 oz.) pinto beans, drained (liquid reserved, 1 can left whole, 1 can mashed with fork)
1 cup dry bread crumbs
2 eggs, slightly beaten
1 tsp. each coarsely ground pepper and garlic powder
1/2 cup (light) mayonnaise
2 T. prepared cocktail sauce
6 good quality WHEAT hamburger buns
1/4 cup oil or enough to cook patties
6 slices Swiss Cheese
2 cup sauerkraut (drained well)

    Mix bean, bread crumbs, eggs, pepper and garlic powder. Add just enough bean liquid for mixture to hold together without being too wet. Divide into six patties and flatten into 4-inch thick.
    Mix mayonnaise and cocktail sauce together and set aside.
   Warm buns for about 15 seconds each in microwave. Meanwhile, heat oil in large skillet over medium to medium high heat. Add patties and sprinkle seasoned salt on burgers and cook turning only once until crisp and brown on both sides.
   Top burgers with Swiss cheese slices; cover skillet. Heat until cheese is melted.
   Spread each bun, tops and bottoms both with the sauce, then put burger on bottom bun, top with sauerkraut and put bun top on and serve.

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