Veggie Burgers

Veggie Burgers (from BHG Magazine)

Note: haven't made these yet, but I'd like to!

1 19oz can cannellini beans, rinsed and drained
1 1/2 cups soft bread crumbs
1/4 c. shredded carrot
1/4 c. finely chopped onion
1 egg
2 tbsp. fresh parsley
3 tbsp. olive oil
4 slices bread
1 c. baby spinach
1/4 c. tomato sauce

In a medium bowl mash beans with a fork or potato masher. Stir in half of the bread crumbs, the carrot, onion, egg, half of the parsley, 1 tbsp. olive oil, and 1/4 tsp salt and 1/4 tsp pepper. Combine remaining bread crumbs and the parsley in a shallow dish.

Shape bean mixture into 4 patties (mixture will be soft). Dip both sides of patties into crumb mixture to coat.

Heat remaining 2 tbsp of oil in a large skillet over medium heat. Add patties. Cook for 4 minutes per side or until well browned. Arrange spinach and patties on bread slices. Top with easy tomato sauce. Makes 4 servings.