Here is a healthy twist on one of your grill master’s favorites!  This burger recipe, while using not the usual ingredients, is every bit as delicious as the meat version with the plus of being healthy, as well!

Burgers

2 cans (15 oz each) red kidney beans, drained and rinsed
1/2 cup plain dry bread crumbs
1/3 cup thinly sliced scallions
1 large egg
1 Tbsp less-sodium soy sauce
1 tsp ground ginger
1 tsp minced garlic
1 Tbsp vegetable oil

Sauce

1/4 cup light mayonnaise
1 Tbsp horseradish
1 Tbsp sliced scallion
1 tsp less-sodium soy sauce

1.  Mash beans in a medium bowl with a potato masher or fork.  Stir in bread crumbs, 1/3 cup scallions, egg, soy sauce, ginger, and garlic.  When well blended, form into four patties.

2.  Heat oil in a large, nonstick skillet over medium heat.  Cook patties for 3-4 minutes per side until cooked thoroughly.  The internal temperature should reach at least 160 degrees from and instant-read thermometer.

3.  Mix sauce ingredients together in a small bowl.

4.  Serve the burgers on your favorite buns with your favorite veggies!

TIPS:  Wasabi mayo may be substituted for the mayo & horseradish.  Be sure the patties are cooked to at least 160 degrees due to the raw egg that was mixed into the bean mixture.

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