Veggie Burgers
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.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 243 |
| pro | 13 g |
| total fat | 5 g |
| sat. fat | 1 g |
| carb | 39 g |
| fibre | 7 g |
| sodium | 623 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 16% |
| vit A | 4% |
| vit C | 7% |
| folate | 38% |
Suggested Recipes
-
1 can (19 oz/540 mL) romano or white kidney beans, drained and rinsed
1 egg
1/2 cup (125 mL) dry bread crumbs
1/4 cup (50 mL) chili sauce or salsa
1 green onion, chopped
Preparation:
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.
Tags:
Sandwiches-Burgers-Wraps; Eggs; Vegetables; Beans and Legumes; Fry; Vegetarian;
Source
© CanadianLiving.com
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