Jalapeno Red Bean Burgers
1 tsp vegetable oil
1/2 c. finely chopped onion
1/2 c. chopped seeded plum tomato
1 tsp minced jalapeno chiles
1 garlic clove, minced
1 tsp chili powder
1 15- 16-oz. can kidney beans, rinced, well-drained
1/4 c. dry breadcrumbs
6 tbsp barbecue sauce
1 large egg white, beaten to blend
4 whole grain buns, toasted
4 tbsp grated, reduced-fat Cheddar cheese
4 lettuce leaves
4 tomato slices
Heat oil in medium nonstick skillet over medium heat. Add next five
ingredients; saute 5 minutes. Cool slightly. Using fork, coarsely mash
beans in medium bowl. Mix in onion mixture, breadcrumbs, 2 tablespoons
barbecue sauce and egg white. Shape mixture into four 1/2-inch-thick
patties. Cook until golden brown and heated through--about 3 minutes
per side.
Place burgers on bun bottoms. Spread 1 tablespoon barbecue sauce over
each. Sprinkle with cheese, top with lettuce, tomato and bun top.
Makes 4 servings--254 calories each.
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