Frank n' Burgers


2 (15-oz.) cans no-salt-added pinto beans, rinsed and drained
1 Tbsp. dried minced onion
1/2 tsp. garlic powder
2 tsp. liquid smoke
1 cup old fashioned rolled oats
1 cup cooked sweet potato
1 cup sauerkraut, drained
1/2 tsp. smoked paprika
Black pepper, to taste
1 tsp. liquid smoke  (optional addition)
Onion Sauce for topping (Onion Sauce)

Place the beans in a large mixing bowl and mash with a potato
masher until roughly mashed.

Add the remaining ingredients except for the additional liquid
smoke. Mix until combined. The mixture will be chunky. Taste the
mixture before adding any additional liquid smoke.

Divide mixture evenly and form into patties.

Refrigerate patties about 30 minutes until firm before cooking.

Heat a George Foreman Grill and cook burgers until browned on
both sides, about 12-15 minutes. You can also bake in a 375
degrees F. oven on a rimmed baking sheet lined with unbleached
parchment paper, turning once halfway through cooking (about 20
minutes total).

Serve on toasted buns and topped with mustard and onion sauce.
Enjoy the smoky hot dog/burger flavor.

Makes 8 burgers.