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    You are here: Home / Sandwiches / Vegan Reuben Burgers

    LAST UPDATED: February 15, 2022 • FIRST PUBLISHED: August 8, 2016

    Vegan Reuben Burgers

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    Vegan Reuben Burgers

    These vegan Reuben burgers are made with savory mushroom and chickpea patties, piled high with creamy vegan Russian dressing and tangy sauerkraut!

    Vegan Reuben Burgers

    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!

    Vegan Reuben Burgers

    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. 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.

    Vegan Reuben Burgers
    Vegan Reuben Burger with Jar of Sauerkraut and Blender in the Background
    5 from 1 vote
    Print

    Vegan Reuben Burgers

    These vegan Reuben burgers are made with savory mushroom and chickpea patties, piled high with creamy vegan Russian dressing and tangy sauerkraut!
    Course Sandwich
    Cuisine American
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings 6
    Calories 450 kcal
    Author Alissa

    Ingredients

    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

    For Serving

    • 4 to 6 burger buns, sliced open
    • sauerkraut
    • lettuce
    • sliced tomatoes

    Instructions

    Make the Patties

    1. 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.
    2. 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.
    3. 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

    1. 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.

    Serve

    1. Stuff buns with patties and top with vegan Russian dressing, sauerkraut, lettuce and tomato. Serve.
    Nutrition Facts
    Vegan Reuben Burgers
    Amount Per Serving
    Calories 450 Calories from Fat 164
    % Daily Value*
    Fat 18.2g28%
    Saturated Fat 3.3g17%
    Sodium 1218mg51%
    Potassium 661mg19%
    Carbohydrates 60g20%
    Fiber 6.4g26%
    Sugar 10.7g12%
    Protein 14.2g28%
    Calcium 90mg9%
    Iron 5mg28%
    * Percent Daily Values are based on a 2000 calorie diet.
    « Smoky Smashed Chickpea Salad Sandwiches
    Stir-Fried Veggie & Curried Tofu Lettuce Wraps »

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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

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    Reader Interactions

    Comments

    1. Marsha says

      September 24, 2017 at 3:45 pm

      Have you tried freezing these? I am the only person in my house that will be eating them!

      Reply
      • Alissa Saenz says

        September 27, 2017 at 9:35 am

        I haven't, but I think the patties and the sauce would freeze just fine. One thing I really like to do with veggie burgers like this is divide the mixture up before shaping it into patties, and then freeze in in single-serve portions. Then you can thaw out as many portions as you like, shape into patties and grill them up.

        Reply
    2. Queenann says

      April 16, 2018 at 7:18 am

      These were awesome. My husband has recently gotten into fermenting his own sauerkraut so he searched out this recipe to make for dinner the other night. He made the burgers, i made the sauce and then we stuffed them in pitas with a much sauerkraut as possible. I can't even tell you. It was a treat. Messy and creamy and tangy and awesome. And guess what else? He made a double batch!

      Reply

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    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

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