Reuben Pinto Burgers
Food Storage Ingredients:
2 cans (15.5 oz) pinto beans, liquid drained, 1 can mashed with a fork
1 can (14.5) sauerkraut, drained
1/4 cup canola oil
1 teaspoon ground pepper
1 teaspoon garlic powder
1/2 cup light mayonaise or Miracle Whip
2 Tablespoons of chili sauce
1 & 1/4 cup dry bread crumbs
2 eggs, lightly beaten
6 thin slices Swiss cheese
6 whole wheat hamburger buns
1. Mix beans, bread crumbs, eggs, pepper, and garlic in a bowl. Form into six patties (Roughly 4″). 2.Mix chili sauce and mayo, set aside. 3. Place a slice of cheese on each half bun. Toast at 300 degrees F for about 5 minutes. 4. While toasting buns, heat oil in a large skillet. 5. Cook patties in hot oil until crisp on both sides (8-10 minutes total). 6. Assemble burgers with sauce on each side of bun and sauerkraut on top of patty.
Notes: The recipe I read said to drain and reserve liquid from canned beans, then add it to patty mixture for moisture. I found them to be plenty moist without it. I’ll have to try this recipe with cooked dry pinto beans and with various burger toppings. I made my bread crumbs by toasting a couple of smashed freezer burnt Kaiser rolls that I found buried in my freezer and added a dash of Kirkland’s organic no-salt seasoning. I highly recommend. I also used Monterrey Jack instead of Swiss, because that is what I had in my fridge. Still good.