These vegan Reuben burgers are made with savory mushroom and chickpea patties, piled high with creamy vegan Russian dressing and tangy sauerkraut!
Can we talk about sauerkraut? I really, really love the stuff. I eat it with a fork, which usually results in my husband looking at me like I'm nuts. It's so good though. A couple of weeks ago I snagged a jar of curried sauerkraut from the farmer's market. It was heaven. Again, husband thought I was bonkers, which I can forgive. It is kind of weird, but in a delicious way.
So it's not surprising that I'm all about the vegan Reuben, in it's many forms, all of which are totally weird, but in delicious ways.
I think I was shoveling curried sauerkraut into my face one day when it occurred to me that I needed to incorporate more of it into my cooking. Time for more Reubens. Vegan Reuben burgers this time!
I didn't use the curried kraut for these. (It was long gone and I figured it wouldn't be available to most of you.) Regular old sauerkraut does the trick. For the patty component of this recipe I went with blend of mushrooms and chickpeas. I've already had success making a vegan mushroom burger and a chickpea burger. I figured that together they'd be doubly good!
The cashew Russian dressing is a new blend, and it's delicious, but if you forgot to soak the cashews, feel free to take a shortcut and go with the vegan mayo-based dressing on I used for my vegan Reuben sandwiches.
More Vegan Burger Recipes
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Vegan Reuben Burgers
For the Patties
- 2 Tbsp. olive oil
- 10 oz. cremini mushrooms, sliced
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 15 oz. can chickpeas, drained and rinsed
- 1 cup panko breadcrumbs
- 3 Tbsp. soy sauce
- 2 Tbsp. vegan Worcestershire sauce
- 2 Tbsp. red wine vinegar
- 1 tsp. liquid smoke
- ½ tsp. ground cumin
- ½ tsp. black pepper
For the Vegan Russian Dressing
- 1 cup raw cashews, soaked in water 4-8 hours and drained
- ¾ to 1 cup water
- ¼ cup chopped onion
- ¼ cup ketchup
- 2 Tbsp. red wine vinegar
- 1 Tbsp. cayenne pepper hot sauce, or to taste
- 1 ½ tsp. vegan Worcestershire sauce
- 2 Tbsp. pickle relish
- salt and pepper to taste
- 4 to 6 burger buns, sliced open
- sliced tomatoes
Make the Patties
Coat the bottom of a large skillet with oil and place over medium heat. One oil is hot, add mushrooms in an even layer. Allow to cook for about 5 minutes, flip and cook 5 minutes more, until nicely browned on both sides. Add onion and cook 5 minutes more, flipping occasionally, until onion is soft and translucent. Add garlic and cook 1 minute more, until very fragrant. Remove from heat and allow to cool for a few minutes.
Transfer mushroom mixture to a food processor bowl and add chickpeas, panko, soy sauce, Worcestershire sauce, vinegar, liquid smoke, cumin and pepper. Pulse until ingredients are finely chopped and well blended. Shape the mixture into 4 to 6 patties.
Place the same skillet that you cooked the mushrooms in over medium heat, adding a dash more oil if needed. Working in batches if needed, place patties into skillet and cook about 4 minutes on each side, until browned.
Make the Vegan Russian Dressing
Place cashews, ¾ cup water, onion, ketchup, vinegar, hot sauce and Worcestershire sauce into blender or food processor and blend until smooth. Thin with up to an additional ¼ cup of water, if needed. Add pickle relish and pulse just until mixed in. Season with salt and pepper to taste.
Stuff buns with patties and top with vegan Russian dressing, sauerkraut, lettuce and tomato. Serve.