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
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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
- Iron 16.0
- Folate 38.0
- Calcium 5.0
- Vitamin A 4.0
- Vitamin C 7.0