Ingredients:

Relish:
2/3 cup finely chopped peeled cucumber
1/2 cup finely chopped red bell pepper
1/4 cup finely chopped red onion
1 tablespoon fresh lime juice
1 tablespoon honey
1 teaspoon finely chopped dill
1/8 teaspoon salt
Dash of ground red pepper

Burgers:

1 (15-ounce) can black beans,rinsed and drained
1/2 cup dry breadcrumbs
1/4 cup minced red onion
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1/8 teaspoon black pepper
1 large egg
Cooking spray
1/4 cup light mayonnaise
4 (1 1/2-ounce) hamburger buns
Dill sprigs (optional)

Method:

To prepare relish,combine first 8 ingredients in a medium bowl.Cover and chill 2 hours.

To prepare burgers,place beans in a large bowl;partially mash with a fork.Stir in breadcrumbs and next 5 ingredients (breadcrumbs through egg).Shape bean mixture into patties using BurgerMate.

Prepare grill. Place patties on grill rack coated with cooking spray; grill 5 minutes on each side or until thoroughly heated. Spread 1 tablespoon mayonnaise on the bottom half of each bun; top each with a patty,1/4 cup relish, and top half of bun.Garnish with dill sprigs, if desired.

Ingredients:

1 small onion,chopped
1 carrot,grated
2 garlic cloves,minced
1 jalapeño pepper,seeded and minced
2 teaspoons olive oil
1 (15-ounce) can black beans,rinsed and drained
1 (15-ounce) can pinto beans,rinsed and drained
1/2 cup salsa
2 tablespoons self-rising cornmeal mix
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
Vegetable cooking spray
Adobo Mayonnaise
whole-grain buns
Lettuce
Tomato slices
Salsa

Directions:

Sauté first 4 ingredients in hot olive oil in a large nonstick skillet over medium-high heat 8 minutes or until onion is tender.Mash black beans and pinto beans in a large bowl;stir in onion mixture,salsa,and next 4 ingredients.Cover and chill 30 minutes.Shape mixture into patties using BurgerMate.Place on an aluminum foil-lined baking sheet coated with cooking spray.Coat patties evenly with cooking spray.Chill 30 minutes.

Bake at 400° for 15 minutes or until browned and thoroughly heated.Spread Adobo Mayonnaise on bottom halves of buns.Top with lettuce,tomato,patties,salsa,and top halves of buns.

Ingredients:

1 can (19 oz/540 mL) red kidney beans,drained
1 red onion, chopped
1/4 cup (50 mL) coarsely chopped cashews
1/2 cup (125 mL) bread crumbs
2 tbsp (30 mL) chili sauce
2 tbsp (30 mL) grainy mustard
1 egg, beaten. 1
1 tsp (5 mL) chili powder
Ground coriander
Pepper
Canadian Mozzarella cheese slices
Hamburgers buns
Favorite condiments

Preparation:

In large bowl,combine all ingredients except cheese, buns and condiments.Blend well. Season to taste with coriander and pepper.Form into patties using BurgerMate.Arrange patties on buttered baking sheet.Cook on barbecue grill over high heat for 2 minutes on each side, turning patties gently.Reduce to medium-high heat and cook for another 6 minutes on each side.Just 2 minutes before burgers are done,top with slices of Canadian Mozzarella cheese.Heat buns on top shelf. Serve with favorites condiments and raw vegetables.

Ingredients:

1 onion, peeled and chopped
2 1/2 tsp minced ginger
1 1/2 tsp ground cumin
2 x 300g cans Chickpeas in Brine,well drained
300g jar Hummus
1 1/2 cups cooked mashed red skinned kumara
3 tbsp freshly chopped coriander

Coriander and Yogurt Sauce:
1/2 cup Naturalea plain unsweetened yogurt
1-2 tbsp fresh lemon or lime juice
2 tbsp freshly chopped coriander

Method:

1. Gently cook the onion and ginger in a dash of oil until soft but not brown.Stir in the cumin and cook for 1 minute.

2. In a food processor, process the Chickpeas until coarsely chopped.Turn into a bowl with half a jar of Hummus. Add the mashed kumara,coriander and cooked onion,mix well.Shape into burgers using BurgerMate and refrigerate until ready to cook.

3. Heat a dash of oil in a pan and cook the burgers for 2-3 minutes each side.

Coriander and Yogurt Sauce:
In a bowl combine the remaining Hummus,Naturalea plain unsweetened yoghurt,lemon and coriander,mix together. Serve with the hot cooked burgers.

Ingredients:

1 (15-ounce) can pinto beans,drained and rinsed
1 egg
1 medium carrot,peeled and grated
1/4 cup minced red bell pepper
1 large green onion,minced
2 teaspoons TABASCO® brand Pepper Sauce
1 teaspoon salt
1 tablespoon vegetable oil
3 whole wheat rolls,split
Vegetable toppings such as spinach leaves,alfalfa or radish sprouts,sliced red onion,cherry tomatoes (optional)

Directions:

Preheat broiler or grill. Mash beans in large bowl with potato masher until most beans are crushed.(Or process beans in food processor.) Add egg,carrot,red bell pepper,green onion, TABASCO® Sauce and salt;stir until well blended. Shape into three patties using BurgerMate. Spray burgers with nonstick cooking spray.Broil or grill 4 to 6 inches from heat source for about 3 minutes on each side.

To serve,place burgers on bottom halves of rolls;top with desired vegetable toppings and remaining roll halves.

Ingredients:

1/3 cup uncooked dried red lentils, sorted and rinsed
1/4 cup uncooked brown or basmati rice
1 tablespoon olive oil
1 pound fresh mushrooms,sliced
1 medium onion,chopped
3/4 cup grated Parmesan cheese
1/2 cup walnut halves,finely chopped
1/4 cup chopped fresh cilantro
2 eggs
1/2 teaspoon black pepper
Toasted sesame seed buns or toasted pita bread halves
Mayonnaise
Sliced red onion
Shredded lettuce
Sliced tomatoes

Directions:

Place lentils in medium saucepan;cover with 1 inch water.Bring to a boil;reduce heat to low. Simmer,covered, 25 to 35 minutes until tender.Rinse;drain and set aside.Meanwhile,cook rice according to package directions;set aside.

Heat oil in heavy,large skillet over medium heat.Add mushrooms and chopped onion.Cook and stir 20 to 25 minutes until mushrooms are brown.Combine mushroom mixture,cheese,walnuts, lentils,rice,cilantro,eggs and pepper in large bowl; mix well.Cover;chill.Preheat broiler. Grease 15×10-inch jelly-roll pan with oil. Shape lentil mixture into patties using BurgerMate.

Arrange patties on prepared pan.Broil, 4 inches from heat,3 to 4 minutes on each side or until golden brown,turning once.Serve on buns with mayonnaise,red onion,lettuce and tomatoes.

Ingredients:

2 eggs
1/3 cup plain yogurt
2 teaspoons Worcestershire sauce
2 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1-1/3 cups cooked couscous or brown rice
1/2 cup finely chopped walnuts
1/2 cup grated carrot
1/2 cup minced green onions
1/3 cup unseasoned dry bread crumbs
Sesame seed hamburger buns
Honey mustard
Thinly sliced cucumber or apple
Alfalfa sprouts

Directions:

1. Combine eggs,yogurt,Worcestershire sauce,curry,salt and red pepper in large bowl;beat until blended.Stir in couscous,walnuts,carrot,green onions and bread crumbs.Shape into patties using BurgerMate.

2. Coat grill rack with nonstick cooking spray; place rack on grill over medium-hot coals (350° to 400°F). Place burgers on rack and grill 5 to 6 minutes per side or until done.Serve on buns with mustard, cucumber and sprouts.

Ingredients:

1 can (15.5 ounces) Green Giant® great northern beans
1 can (4.5 ounces) Old El Paso® chopped green chilies,undrained
2 medium green onions,chopped
1 cup Progresso® plain dry bread crumbs
1 egg,beaten
1/4 cup yellow cornmeal
2 tablespoons vegetable oil
5 slices (1 ounce each) Monterey Jack cheese
whole wheat hamburger buns,toasted
1 1/4 cups shredded lettuce
1/3 cup guacamole
Old El Paso® Thick ‘n Chunky salsa

Directions:

1. Place beans in food processor or blender.Cover and process until slightly mashed.In medium bowl,mix beans,chilies,onions,bread crumbs and egg.Shape into patties using BurgerMate. Coat each patty with cornmeal.

2. In 10-inch skillet,heat oil over medium heat.Cook patties in oil about 10 minutes,turning at least once,until crisp and thoroughly cooked on both sides.

3. Top patties with cheese.Cover and cook 1 minute or until cheese just begins to melt.

4. Top bottom halves of buns with lettuce,patties,guacamole and salsa.Cover with tops of buns.

Ingredients:

1 package Tofu Burger Patty Mix 1/2 (6 oz.) package House Premium Tofu Extra Firm or 1/2 (7 oz.) package House Premium Tofu Firm
6-oz. shrimps, or crab (shelled & chopped)

Methods:

1. Take Tofu out of the container, remove excess water by wrapping Tofu in paper towels and microwave on high for 1 min.(Caution: Tofu may be hot to touch after microwaving).

2. In a bowl,thoroughly mix Tofu,Tofu burger patty mix and all other recipe requested ingredients.Shape into 4 patties using BurgerMate.

3. Sauté patties until golden brown on both sides in a skillet heated with one tablespoon of vegetable oil.

4. Spread mayonnaise and mustard,as desired,on each slice of bread. Place tofu burger, sliced avocado and alfalfa sprouts on slice of bread and top with another slice of bread.

Ingredients:

Package Tofu Burger Patty Mix
1 (12 oz.) package House Premium Tofu Extra Firm or 1 (14 oz.) package House Premium Tofu Firm
1 egg
4 stalks green onion (chopped)
4 hamburger buns sliced in half
Spread Thousand Island dressing as desired

Directions:

1. Take Tofu out of the container,remove excess water by wrapping Tofu in paper towels and microwave on high for 1 min. (Caution: Tofu may be hot to touch after microwaving).

2. In a bowl,thoroughly mix Tofu,Tofu Burger Patty and all other recipe requested ingredients. Shape into 4 patties using BurgerMate.

3. Sauté patties until golden brown on both sides in a skillet heated with one tablespoon of vegetable oil.

4. Spread Thousand Island dressing as desired,on each half of bun.