Kidney Bean Veggie Burgers

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 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 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 onion (minced)
• 4 mushrooms (chopped)

Recipe

• 1 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.
• 2 in the mean time mash the beans and mix with the egg, cheese, and spices.
• 3 let the mushroom mix cool a little so it doesn't immediately cook your egg then stir into the bean mix.
• 4 add bread crumbs a bit at a time until you have a nice solid mixture you can shape easily.
• 5 shape into 8 patties (not 6 big ones, trust me), and chill in the freezer for 15 min.
• 6 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.