Bean Burger

Makes 6 burgers

These burgers make a great summer meal with potato salad, corn on the cob, and watermelon.

1 cup cooked garbanzo beans
1 cup cooked brown rice
6 tablespoons Tofu Mayo or other dairy- and egg-free mayonnaise substitute
¹/₂ cup quick-cooking oats
1 celery stalk, finely chopped
1 small onion, finely chopped
1 garlic clove, minced
2 tablespoons reduced-sodium soy sauce
1 teaspoon paprika
¹/₄ teaspoon black pepper
1 vegetable oil spray
6 whole-wheat burger buns
6 tablespoons stone-ground mustard
6 tablespoons ketchup
6 tomato slices
6 red onion slices
6 lettuce leaves

Drain garbanzo beans and mash coarsely. Mix with brown rice, oats, celery, onion, garlic, soy sauce, paprika, and black pepper.

Form into six patties. Cook in a vegetable oil-sprayed non-stick skillet over medium heat until lightly browned on both sides.

Warm up the buns, then spread with Tofu Mayo or other dairy- and egg-free mayonnaise substitute, mustard, and ketchup. Place a burger patty on each bun then top each with a tomato slice, onion slice, lettuce leaf, and top bun.

Per burger