PREP: 20 minutes COOK: 10 minutes MAKES 4 burgers
• 1 15-ounce can no-salt-added red kidney beans, rinsed and drained, or 13⁄4 cups cooked red kidney beans
• 1⁄2 cup finely chopped onion
• 1⁄4 cup finely chopped celery
• 1⁄4 cup soft whole wheat bread crumbs
• 2 tablespoons snipped fresh cilantro
• 1 clove garlic, minced
• 1⁄2 teaspoon dried oregano, crushed
• 1⁄2 teaspoon ground cumin
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon ground black pepper
• 3⁄4 cup cooked brown rice, cooled
• 4 whole grain hamburger buns, split and toasted
• Light mayonnaise, fresh spinach leaves, tomato slices, and/or red onion slices (optional)
1 In a medium bowl coarsely mash drained beans with a fork or potato masher. Stir in onion, celery, bread crumbs, cilantro, garlic, oregano, cumin, salt, and pepper. Stir in rice.
2 Shape the bean mixture into four 1⁄2 -inch-thick patties.
3 Preheat a grill pan or large skillet over medium heat. Add patties to pan or skillet. Cook for 10 to 12 minutes or until heated through, turning patties once halfway through cooking.
4 Serve burgers on toasted hamburger buns. If desired, top with light mayonnaise, spinach, tomato, and/or red onion.
PER BURGER: 253 cal., 2 g total fat (0 g sat. fat), 0 mg chol., 392 mg sodium, 48 g carb., 12 g fiber, 12 g pro.
Vegan Icon make it vegan
Do not use optional mayonnaise.
