Veggie Burgers

INGREDIENTS:

1 Tbsp canola oil, divided

1/4 cup minced onion

1/4 cup minced bell pepper

1/4 cup minced carrot

1/4 cup minced celery (or mushrooms)

2/3 cup drained canned white kidney beans (cannellini)

1 egg, lightly beaten

1/3 cup seasoned dried bread crumbs

DIRECTIONS:

1. in 8-inch nonstick skillet heat 1 teaspoon of the oil. Add onions, pepper, carrot, and celery (mushroom); cook over medium heat, stirring occasionally, until vegetables are soft and moisture has evaporated, about 1 minute. Set aside to cool slightly.
2. Using a fork, in medium mixing bowl mash beans; stir in egg. Add bread crumbs and vegetable mixture; mix until thoroughly combined.
3. Shape mixture into 4 equal patties. Set patties on plate; cover and refrigerate until chilled, at least 20 minutes. (can also freeze at this point and store for future use)
4. In same skillet heat 1 teaspoon of the remaining oil. Add 2 patties; cook over medium heat, turning once, until browned on both sides and heated through. Remove patties to plate; keep warm. Repeat with remaining teaspoon oil and 2 patties.

Nutrition Information: 129 calories, 5g fat, 5g fiber Weight Watchers 2 Points