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

ingredients:
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

directions:
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.

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