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
1/8tspSalt
Pepperto taste
FOR THE SAUCE:
We used Frank's RedHot Hot Sauce herebut you could also use Tabasco and vegan margarine melted over low heat
ACCOMPANIMENTS:
Celeryvery thinly sliced
Our own Vegan Ranch Dressing
Roll of your choiceif desired (the nutrition is for the burger alone)
Instructions
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***