Asian Bean Burgers
2 cans (about 15 oz each) red kidney beans, rinsed
1/2 cup dry plain bread crumbs
1/3 cup minced scallions
1 large egg
1 Tbsp lite soy sauce
1 teaspoon ground ginger
1 teaspoon minced garlic
1 Tbsp oil
1/4 cup light mayonnaise
1 Tbsp prepared white horseradish
1 Tbsp minced scallion
1 teaspoon lite soy sauce
4 hamburger buns
Mash beans in a medium bowl with a potato masher or fork. Stir in remaining burger ingredients until well blended. Form into 4 patties.
Heat oil in a large nonstick skillet over medium heat. Cook patties 3 to 4 minutes per side until heated through and crusty and internal temperature registers 160 F on an instant-read thermometer inserted from side into middle.
Mix sauce ingredients in a small bowl.
Serve the burgers on buns with lettuce, tomato and cucumbers and the sauce.
Per serving (without lettuce/tomato/cucumber): 436 cal, 18 g pro, 59 g carb, 10 g fib, 14 g fat (2 g sat fat), 58 mg chol, 958 mg sod
woman's day magazine