Yield:  6 servings

Ingredients:

Veggie Burgers:

Cooking spray

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

½ cup diced onion

1 clove garlic, minced

1 cup diced mushrooms

1 cup shredded carrots

1 tbsp Worcestershire sauce

1 tsp reduced sodium soy sauce

1 cup oatmeal

1 tbsp Montreal steak seasoning

1 tsp salt (optional)

6 large lettuce leaves

Mango Slaw:

1 mango (unripened or not soft), peeled, seeded and shredded

1 9-ounce bag coleslaw mix

2 tbsp rice wine vinegar

1 tbsp olive oil

Instructions:

1. Coat a large non-stick sauté pan with cooking spray. Set aside.
2. Combine cannellini beans, onion, garlic, mushrooms, carrots, Worcestershire sauce, soy sauce, oatmeal, Montreal steak seasoning and salt (optional) in a food processor. Pulse several times until mixture is combined but not a paste.
3. Divide burger mixture into 6 equal portions, form into patties.
4. Heat prepared sauté pan over medium high heat. Sauté burgers on each side 6-8 minutes. Set aside.
5. In a large bowl, combine shredded mango, coleslaw mix, rice wine vinegar and olive oil. Toss to coat .
6. Add a burger to a lettuce leaf, top with ¾ cup coleslaw mixture.

Nutrition Facts:

Serving: 1 burger