Lent isn't the best time of year, but it's a good time of year. We need this time of year to prepare, to clean ourselves out, to make room for Easter and others.
However, it doesn't seem like we suffer much on Fridays in this family. We're not eating meat, but we're sure eating good! Perfect opportunity to try out some new meatless recipes. We all really enjoyed this one for meatless Reubens that was originally found in the USA Weekend magazine-thingy. It comes in our Saturday or Sunday paper. Anyways, we wanted to share it with all of you. It's Monday...you've got the whole week to get the ingredients. No pictures of the finished product (must have eaten them too quickly). Even good as leftovers warmed under the broiler. So if you're avoiding meat on Fridays, like us, or just want something a little healthier for dinner, try it!
1 cans (15.5 oz each) pinto beans, drained, liquid reserved
1 c. bread crumbs
1 t. pepper
1 t. garlic powder
1/2 c. mayo
2 T. cocktail sauce
1/4 c. oil
6 thin slices Swiss cheese
2 c. sauerkraut, drained
Mash beans with fork in bowl so that about half of them are mashed up and the other half are mostly whole. Mix in bread crumbs, eggs, pepper, garlic powder. Add enough bean liquid for mixture to hold together without being wet. Divide into 6 equal 4" patties. Mix mayo and cocktail sauce in small bowl for a yummy special sauce and set aside. Warm buns in 300 degree oven for about 5 minutes. Meanwhile, heat oil in large skillet over medium-high heat. Add patties and cook, turning only once, until a crisp brown crust forms on both sides, about 8 minutes total. Top burgers with cheese slices a minute or two after flipping so it can melt. Spread the bottom of each bun with some sauce, set burger on top, pile on however much sauerkraut you'd like, cap with top bun. Serve.