KIDNEY BEAN VEGGIE BURGERS

Kidney Bean Veggie Burgers image

Provided by spiritussancto

Categories Beans

Time 25m

Yield 8 patties, 8 serving(s)

Number Of Ingredients 11

1 1/2 cups canned red kidney beans (or however much is in a big can, rinsed and drained)
1 egg
1/4 cup low-fat cheddar cheese (shredded)
2/3 cup fine dry white bread crumbs (or however much makes the texture behave)
1 teaspoon garlic powder
1/4 teaspoon powdered chipotle pepper
salt, to taste
1/2 teaspoon dill
1/2 teaspoon cumin
1/4 white onion (minced)
4 mushrooms (chopped)

Steps:

i made twice the amount of onions and mushrooms and used the other half to top the burgers. sauté them in a little oil with a sprinkle of salt and garlic powder till they're soft.
in the mean time mash the beans and mix with the egg, cheese, and spices.
let the mushroom mix cool a little so it doesn't immediately cook your egg then stir into the bean mix.
add bread crumbs a bit at a time until you have a nice solid mixture you can shape easily.
shape into 8 patties (not 6 big ones, trust me), and chill in the freezer for 15 min.
fry in a little oil on med-low heat until nice and brown. i topped mine with swiss cheese, cooked mushrooms, fresh spinach, and aioli on a ciabatta bun. yum! i think the texture might be better with mashed red lentils, we'll have to try that. i think any kind of bean would work fine for this (except maybe garbanzos since they have more of a fish texture when mashed). i have the rest of these still in my freezer as cheep, healthy, easy standby food.

Nutrition Facts : Calories 96.8, Fat 1.6, SaturatedFat 0.5, Cholesterol 27.2, Sodium 260.8, Carbohydrate 15, Fiber 3.7, Sugar 1.1, Protein 5.8