Spring is a time of new beginnings and growth.  What better way to have a fresh start, than to make it a healthy start!  Enjoy this new twist on an old favorite:  The Vegetarian Ruben Burger!
You will find this burger to be a great centerpiece for any BBQ – spring or summer!  The recipe comes courtesy of Carin Westphalen from Ubertasty Bakery.  Seriously, anything Carin makes – sweet or savory – melts in my mouth. Drool….

Vegetarian Ruben Burger

2 Cans (15.5 ounces each) pinto beans, drained: liquid reserved and 1 can of beans left whole and 1 can of beans mashed with a fork
1 cup dry bread crumbs
2 large Eggs, lightly beaten
1 tsp. each: coarsely ground pepper and garlic powder
1/2 cup light mayo or olive oil infused mayo
2 Tbs. prepared cocktail sauce
6 good quality whole-wheat hamburger buns or your favorite!
1/4 cup of olive oil or canola oil
6 thin slices of Swiss cheese (4 1/2 ounces)
2 cups sauerkraut, drainedMix beans, bread crumbs, egg, 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, 6-8 minutes total.  Top burgers with cheese slices, cover skillet, turn heat to low and let the burgers continue to cook until the 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.

Calories: 556
Carbs: 61g
Protein: 23g
Fat: 25g
Sat fat: 6g
Cholesterol: 88mg
Dietary Fiber: 13g
Sodium: 1,171mg

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