Homemade Veggie Burgers

Ingredients:

• 1 can (19 oz.) Romano or white kidney beans, drained and rinsed
• 1 egg
• 1/2 cup dry bread crumbs
• 1/4 cup chili sauce or salsa
• 1 green onion, chopped
• 2 tsp. vegetable oil

• 2 cloves fresh garlic
• 1 tsp. grated lemon zest
• 1 Tbsp. lemon juice
• 1/3 cup regular or low-fat mayonnaise
• 1 tsp. extra-virgin olive oil

Directions:

Burgers: 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 4 patties. (To make ahead,wrap in plastic wrap and refrigerate for up to 24 hours.) In non-stick skillet, heat oil over medium heat; cook patties, turning once, for 10 to 12 minutes or until golden.

Lemon Aioli: Peel and finely mince the garlic or use a garlic press. Place the garlic in a 2 cup or larger bowl. Add the lemon zest and lemon juice to the bowl. Add the mayonnaise and oil and stir well to blend. Serve at once or refrigerate, covered, for up to 2 days.

You could also use orange zest and juice in place of the lemon.

By sooz from Toronto, ON

Related: Veggie Burger Recipes

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