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Three Bean Veggie Burger


Three Bean Veggie Burgers

Makes: 10 patties

Prep Time: 5 minutes

Active Time: 20 minutes


2 (15 ounce) cans black beans, low-sodium, rinsed and drained

1 (15-ounce) can cannellini beans, rinsed and drained

1 (15-ounce) can chickpeas, rinsed and drained

1 (six ounce) can tomato paste, no salt

1 bunch green onions, sliced

½ tsp garlic powder

2 slices bread, gluten-free*

3 egg whites

1 whole egg

*Whole wheat bread will work. Firm bread is ideal.


  1. In a food processor, crumb the slices of bread with the garlic powder. Place in a bowl and set aside.
  2. Crack eggs into a bowl and whisk well. Set aside.
  3. Add black beans, cannellini beans, chickpeas and tomato paste to the food processor. Pulse until mixed, but still chunky.
  4. In a large bowl, add the bean-tomato mixture and green onions. Fold the eggs and breadcrumbs into the mixture.
  5. Heat oil in a large skillet or grill pan over medium heat. Place large meatball-sized onto the pan.  Flatten lightly with your spatula.  Arrange each patty about 2 inches apart in the pan.
  6. Allow each side to cook thoroughly before flipping. (About five to seven minutes each side)

Nutrition Facts per serving: 256 calories, 15.7 g Protein, 35 g Carbohydrate, 2.4 g Total Fat (0.25 g Saturated Fat), 13 g Fiber, 313 mg Sodium, 26 mg Cholesterol



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