Tonight I made Asian Bean Burgers from some old clipping from Woman's Day magazine. It was super-fast and easy, but not particularly impressive. They didn't stay together very well and there wasn't anything special about them. We did like the horseradish sauce with the beans though. Not a make-again; there are probably much better asian bean burger type things out there.
Asian Bean Burgers
2 cans (about 15 oz each) red kidney beans, rinsed
1/2 cup plain dry bread crumbs
1/3 cup minced scallions
1 large egg
1 tbsp lite soy sauce
1 tsp each ground ginger and minced garlic
1 Tbsp oil
1/4 cup light mayonnaise
1 Tbsp prepared white horseradish
1 Tbsp minced scallion
1 tsp lite soy sauce
4 hamburger buns
Lettuce and sliced tomato and cucumber
1. Burgers: Mash beans in a medium bowl with a potato masher or fork. Stir in remaining burger ingredients until well blended. Form into 4 patties.
2. Heat oil in a large nonstick skillet over medium heat. Cook patties 3-4 minutes per side until heated through and crusty and internal temperature registers 160° on an instant-read thermometer inserted from side into middle.
3. Sauce: Mix ingredients in a small bowl.
4. Serve the burgers on buns with lettuce, tomato, cucumber, and the sauce.
Yield: 4 servings