Veggie Burgers

  1. Veggie Burgers

    1 tablespoon canola oil, divided
    1/4 cup each minced onion, green pepper, carrot, celery
    2/3 cup drained canned white kidney (cannellini) beans
    1 egg, lightly beaten
    1/3 cup seasoned dried bread crumbs

    In 8-inch nonstick skillet, heat 1 teaspoon of the oil. Add onion, pepper, carrot, celery; cook over medium heat, stirring occasionally, until veggies are soft and moisture has evaporated. Set aside to cool.

    Using a fork, in medium mixing bowl mash beans; stir in egg. Add bread crumbs and veggies. Mix until thoroughly combined.

    Shape mixture into 4 equal patties. Set patties on plate and refrigerate covered, 20 minutes.

    In same skillet, heat 1tsp of the remaining oil. Add 2 patties; cook over medium heat, turning once, until browned on both sides. Repeat with remaining oil and patties.

    Serves 4 - 2 WW points per patty

    Per patty: 129 calories; 5g fat; 5g fiber

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