I’ve posted my basic bean burger recipe on Three Many Cooks before, but here’s a fun variation–perfect for a winter weekend when you want something fun but not totally decadent. It’s Rueben-style with sauerkraut, Russian dressing, and Swiss cheese.
David and I are off to Hill Country Barbecue for dinner with Maggy, Andy, and other family members tonight. After that we’re headed to Madison Square Garden for pro-bull riding. Besides going to a bullfight in southern France a few years ago, I’ve never been to anything like this before. We’ll let you know how it goes.
Have a great weekend!
- 2 cans (15. 5-ounces each) pinto beans, drained, liquid reserved, 1 can left whole, 1 can fork-mashed
- 1 cup dry breadcrumbs
- 2 large eggs, lightly beaten
- 1 teaspoon each: coarsely ground pepper and garlic powder
- ½ cup light mayonnaise
- 2 tablespoons prepared cocktail sauce
- 6 good quality hamburger buns
- ¼ cup olive or canola oil
- 6 thin slices Swiss cheese (4½ ounces)
- 2 cups sauerkraut, drained
- Mix beans, breadcrumbs, 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 strong medium 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.