White bean and almond burgers
Canned cannellini beans
15½ oz, (white kidney beans), rinsed and drained
Dried plain breadcrumbs
¼ cup(s), chopped
¾ tsp, smoked
Reduced calorie mayonnaise
Light hamburger roll(s) or bun(s)
4 item(s), split and toasted
Uncooked red onion(s)
4 slice(s), thick, thin slices
4 slice(s), thick slices
4 leaf/leaves, large
- Place shallot in food processor and pulse until finely chopped. Add beans, bread crumbs, cilantro, egg, almonds, ½ teaspoon paprika, ½ teaspoon coriander, ½ teaspoon cumin, salt, and pepper. Pulse until mixture is well mashed.
- Heat oil in large nonstick skillet over medium heat. Scoop bean mixture by ½ cup measures into skillet and flatten with spatula. Cook, turning once, until browned, about 8 minutes.
- Meanwhile, stir together mayonnaise, remaining ¼ teaspoon paprika, ¼ teaspoon coriander, and ¼ teaspoon cumin in small bowl.
- Serve burgers in buns with mayonnaise mixture, onion, tomato, and lettuce.
- Serving size: 1 burger