Southwestern Vegetarian Bean Burger

Southwestern Vegetarian Bean Burger

Makes: 2 patties | Serving size: 1 patty | Calories per serving: 108
Fat: 0.8 g (Sat Fat: 0.0 g) | Carbohydrate: 15.0 g | Fiber: 2.6 g| Protein: 5.3 g

1/4 C canned black beans, drained
1/4 C canned garbanzo beans, drained
1/4 C cooked quinoa
1/4 C sliced mushrooms
2 T chopped onion
1 t minced garlic
1 t taco seasoning
1/2 t red chili pepper flakes, optional
1-2 T liquid egg whites
PAM Original nonstick spray

1. Combine all of the ingredients except for the egg whites in the food processor. Pulse until mix is finely chopped but not paste-like.
2. Add the liquid egg whites 1 tablespoon at a time until the consistency of the mix allows for it to be shaped into a patty form.
3. Place formed patties on a baking sheet lined with wax paper and freeze until hardened.
4. To cook, heat a medium skillet coated with PAM over medium-high heat. Cook the burger on both sides until slightly browned and crisped.

note: Since I’m kind of a protein fiend, I topped this baby with a fried egg… Juuuust putting that out there. Also, think about upping this recipe and making a huge batch and freezing them. Then just pop ‘em out and cook ‘em up whenever you have a veggie burg craving.

| Facebook | Twitter | Pinterest | Instagram |RSS | Bloglovin|