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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Spicy Bean Burgers

Source: dLife

A vegetarian burger made with great Northern beans.

Nutrition Facts

Makes 15 servings
Amount Per Serving

Calories	401.2

Total Carbs	56.2 g

Dietary Fiber	14.1 g

Sugars	3.0 g

Total Fat	12.6 g

Saturated Fat	2.2 g

Unsaturated Fat	6.5 g

Potassium	849.0 mg

Protein	17.9 g

Sodium	564.7 mg

Dietary Exchanges 12.6 Fat, 0.3 Vegetables, 3.3 Starch, 0.1 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 lb Beans, great northern, mature 2.0
2 each large onion 2.0
2 tbsp vegetable oil 1.0
1 tsp garlic powder 1.0
1 tbsp Sauce, worcestershire, low sodium 0.5
0 1/2 tsp hickory liquid smoke 0.5
0 1/2 tsp hot pepper sauce 2.0
2 tsp salt 0.5
0 1/2 tsp black pepper 8.0
8 oz Stuffing, herb, dry mix 6.0
6 each eggs 0.75
0 3/4 cup whole wheat flour 0.75
0 3/4 cup cornmeal 0.5
0 1/2 cup vegetable oil

Directions

Put the soaked beans in a large pot, and add enough water to cover. Bring to a boil, cooking for about 1 1/2 hours, until tender.
Pour into a colander and let stand for a while so they drain very well.
Heat 1 tablespoon of oil in a large skillet over medium heat. Add onions, and fry until nicely browned, stirring constantly. Remove from heat and set aside.
Combine the eggs and seasoned stuffing mix, and let stand 10 minutes to soften.
Use a food processor to puree the beans in batches, and transfer to a mixing bowl.
Puree the onions, and then the stuffing mixture, and stir them into the beans.
Season with garlic powder, Worcestershire sauce, hot pepper sauce, salt, and pepper. Mix until well blended.
Stir in whole wheat flour a little at a time until the mixture is stiff enough to form patties.
Spread the cornmeal out on a small plate. Grab a handful of the bean mixture, and pack lightly into a ball. Press into the cornmeal to form a patty. Gently turn the patty over, and coat the other side. Repeat with remaining bean mixture.
Heat 1/2 cup of oil in a large heavy skillet over medium heat. Fry patties until browned on both sides. Remove to paper towels to drain.