Veggie Burgers

Author: Canadian Living

Egg serves as the perfect binder for bean burgers. For variety, add grated carrot or sunflower seeds. For sweetness, substitute mango chutney for the chili sauce. Serve in a bread such as focaccia along with sprouts, tomatoes and sour cream.

  • Portion size 4 servings
  • Credits : © CanadianLiving.com

Ingredients

  • 1 can romano beans drained and rinsed
  • 1 can white kidney bean drained and rinsed
  • 1 egg
  • 1/2 cup dry bread crumbs
  • 1/4 cup chili sauce
  • 1/4 cup salsa
  • 1 green onion chopped

Method

Pour about three-quarters of the romano beans into large bowl; mash with fork. Stir in remaining beans along with egg, dry bread crumbs, chili sauce and green onion.

Shape into four 1/2-inch (1 cm) thick patties. (Make-ahead: Wrap in plastic wrap and refrigerate for up to 24 hours.)

In nonstick skillet, heat 2 tsp (10 mL) vegetable oil over medium heat; cook patties, turning once, for 10 to 12 minutes or until golden.

Nutritional facts <b>Per serving:</b> about

  • Sodium 623 mg
  • Protein 13 g
  • Calories 243.0
  • Total fat 5 g
  • Saturated fat 1 g
  • Total carbohydrate 39 g

%RDI

  • Iron 16.0
  • Fibre 0.0
  • Folate 38.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 4.0
  • Vitamin C 7.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Veggie Burgers

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