Reuben Burger

Linda Griffith


This recipe is for a bean burger that is loaded with fiber and Protein. It tastes much better than it sounds. I have been buying them for years in the Bocca brand but had never made them before. They are much healthier than our ground beef ones.

★★★★★ 1 vote
15 Min
15 Min


2 can(s)
(15.5 ozs. ea.) pinto beans, drained, liquid reserved, 1 can left whole, one can fork mashed
1 c
dry bread crumbs
2 large
eggs, lightly beaten
1 tsp
each of coarsely ground pepper and garlic powder
1/2 c
light mayonnaise
2 Tbsp
cocktail sauce
6 large
whole wheat hamburger buns
6 slice
swiss cheese
2 c
drained sauerkraut


1Mix beans, bread crumbs, eggs, pepper and garlic powder in a medium bowl, adding enough bean juice to mixture to hold together without being wet. Divide into 6 equal portions and form into 4 inch thick patties. Mix mayonnaise and cocktail sauce and set aside.
2Warm buns in a 300 degree oven for about 5 minutes. Meanwhile heat oil in a large skillet; add patties and cook, turning only once until a crispy brown crust forms on both sides, 6 to 8 minutes. Top burgers with cheese slices, cover and turn heat to low until cheese melts. Spread into of each roll with the sauce. Set burger on bun bottoms and top with sauerkraut. Place on the top and enjoy.

About Reuben Burger

Course/Dish: Other Main Dishes, Burgers