Moist, delicious vegetarian alternative to boring frozen veggie burgers. These are easy to make and taste wonderful on whole-grain buns with some cheddar cheese, tomato and lettuce for crunch. Be watchful while cooking these ... the sugar content in the barbecue sauce can cause the burgers to blacken kind of quickly. Tastes great on the grill, too ... just keep an eye on them!
- 1 teaspoon olive oil
- 1⁄2 cup minced onion
- 1⁄2 cup chopped and seeded plum tomato
- 1 teaspoon minced jalapeno chiles, more if you like or 1 teaspoon serrano pepper
- 1 clove garlic, minced
- 1 teaspoon chili powder
- 1 (15 ounce) can kidney beans, rinsed,well drained
- 1⁄4 cup dry breadcrumbs
- 2 tablespoons barbecue sauce (I like homemade or Uncle Dougie's, a brand out of Barrington, IL)
- 1 egg white, beaten
- 4 whole grain buns, toasted
- 4 slices cheddar cheese
- 4 leaves lettuce
- 4 slices thick tomatoes
- avocado, slices
- barbecue sauce (Whatever else floats your boat ... sour cream?)
- Heat oil in nonstick skillet over medium heat.
- Add next onion, plum tomato, jalapeno, garlic and chili powder; sauté 5 minutes.
- Cool slightly.
- Using fork, coarsely mash beans in bowl.
- Combine with onion mixture, breadcrumbs, 2 tablespoons of the barbecue sauce and egg white.
- Shape mixture into four 1/2-inch-thick patties.
- (Can be prepared 4 hours ahead. Cover and chill.) It will look as though these little burgers will just fall apart and turn to mush, but they stay together really well once they"hit the pan"!
- If grilling, oil the rack or spray grill rack with nonstick spray, then fire up coals to medium heat.
- If pan-frying, heat a little olive oil over medium heat.
- Place patties on grill or in skillet and cook until golden brown and heated through, about three minutes per side.
- Place burgers on buns.
- Serve with more barbecue sauce, and cheese, tomato, lettuce, avocado, or whatever topping you like!