Reuben Sliders

Photo

www.weeklyveganmenu.blogspot.com

Ingredients:

1 Tablespoon oil

1 onion, chopped

4 garlic cloves, chopped

1 teaspoon caraway seeds, ground

1 teaspoon salt

1 (15-ounce) can black beans, drained and rinsed

2 Tablespoons ketchup

1 Tablespoon Dijon mustard

1 Tablespoon relish

1 ¼ - 1 ½ cup vital wheat gluten, stirred before measuring

1 cup rye breadcrumbs (toast bread and grind to breadcrumbs in food processor)

1 cup shredded vegan cheese

¼ cup vegetable broth

2 Tablespoons oil

½ cup vegetable broth

2 cups sauerkraut

1,000 Island dressing

slider buns

Preheat oven to 275 F degrees.

Heat a medium pan on medium heat. Cook the onions, garlic, caraway seed and salt in the oil. Cover with a lid to help the onions cook. Stir and cook for about 20 minutes or until the onions are golden. Cool completely before using.

To a food processor add the black beans, ketchup, mustard, relish and the cooled onion mixture. Pulse to grind the black beans and onions. It should not be completely paste like, but the beans should be broken up pretty well.

Add the 1 ¼ cup gluten, breadcrumbs, cheese and broth to the food processor. Pulse to combine well. All the gluten flour should be absorbed. Feel your dough - it should be firm. If not, add the rest of the ¼ cup of gluten flour.

Prepare a baking pan or casserole pan by oiling it. Form the burger mixture into small sliders patties, about ¼ cup of mixture for each burger. Put them in the prepared pan. Gently pour the vegetable broth around the burgers. Cover tightly with foil and bake for 1 hour and 15 minutes. Turn off the oven and allow them to cool in the oven for an hour.

Thoroughly cool the burgers before grilling. To prepare the sliders, heat the sauerkraut and prepare the 1,000 Island dressing (combine 1 cup vegenaise, 2 Tablespoons pickle relish, 2 Tablespoons ketchup, 2 Tablespoons minced onions, salt and pepper), and toast the buns. Grill the burgers, top with kraut, dressing and serve between the buns.