1 15oz.Can of Navy Beansyou can use any small white bean - if using dried beans, soak overnight and rinse well before using
1/2CPlain Panko Bread Crumbsdivided in half
1Tbl Onionsgrated (or Onion Powder)
1Tbl ground Flax Seed plus 3 Tbl of Waterrefrigerated for at least 15 minutes
FOR THE SAUCE:
We used Frank's RedHot Hot Sauce herebut you could also use Tabasco and vegan margarine melted over low heat
Celeryvery thinly sliced
Our own Vegan Ranch Dressing
Roll of your choiceif desired (the nutrition is for the burger alone)
To make a flax "egg", combine the ground flax and water. Refrigerate for at least 15 minutes. Preferably 30. This will act as our binder.
In a food processor, add the garlic, vegan parmesan, 1/2 of the beans, 1/4 C of Panko, the flax "egg", grated onion (or onion powder) and salt. Process until smooth.
In a large bowl, coarsely mash the remaining beans with a fork.
Combine the two mixtures and refrigerate for at least 30 minutes.
Pour the remaining panko on a plate and with wet hands divide and form the mixture into 4 equal burgers, about 3/4" thick.
Coat each burger with panko and transfer to a plate. Refrigerate for 10 minutes.
Heat a skillet on medium to high heat. Add 1 tsp of vegetable oil and cook burgers, flipping once, until browned. About 5-8 minutes in total. Finish in a 350 degree oven for 10 minutes. Let stand for a few minutes prior to serving.
Serve with hot sauce (we quickly brushed with it), our homemade ranch dressing and thinly sliced celery. Bun optional for those counting calories. Serve immediately
***The nutrtion reflects the burger, hot sauce, Walden Farms no-calorie dressing and celery***