This meatless version of everyone's favorite hamburger gets its savory substance from kidney beans seasoned with onion, oregano and garlic.
Top the finished burgers with a dollop of sour cream, and serve them in toasted buns, garnished with lettuce and tomato, if desired.
Vegetarian Bean Burgers
1/2 cup light sour cream
2 tablespoons green onions, chopped
Pinch of dried oregano
15-ounce can light or dark red kidney beans, drained and rinsed
3 tablespoons dried bread crumbs
1/4 teaspoon garlic powder
Dash of black pepper
1 egg, beaten
Nonstick cooking spray
In a small bowl, combine sour cream, onions and oregano. Chill until serving time.
In a medium bowl, mash beans with fork. Add bread crumbs, garlic powder, pepper and egg. Mix well. Shape mixture into 4 patties. Coat skillet with nonstick cooking spray and fry patties for 5 minutes on each side. Top each with a dollop of sour cream.
Makes 4 servings.
Nutrition information per burger with sauce: 156 cal., 10 g pro., 25 g carbo., 2 g fat, 24 mg chol., 215 mg sodium.
Recipe from Michigan Bean Commission.
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