mcdougall's bean burgers
- Categories
- Vegetables
- Fatfree
- Yield
- 1 servings
| Measure | Ingredient |
|---|---|
| 1 can | Kidney beans, drained (I |
| Used_2_cups cooked pinto | |
| Beans, any beans | |
| Will do) | |
| ½ cup | Tomato puree (I used |
| Leftover spaghetti sauce) | |
| 1 each | Bread crumbs (I |
| Used_1_slice) | |
| 1 each | Seasonings (I used |
| About_2_tsp poultry | |
| Seasoning and_1_Tbls. | |
| Nutritional | |
| Yeast) |
Mash the beans with some of the tomato sauce, bread crumbs & seasonings until it reaches hamburger consistency. Shape into patties (I got 4 large ones), broil on the first side, turn over, spread some of the remaining sauce on the other side and broil that side.
They were good hot, and cold on sandwiches the next day.
Source: McDougall
Posted by "D. Cowherd" <dcowherd@...> to the Fatfree Digest [Volume 17 Issue 5] Apr. 6, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@... using MMCONV. Archived through kindness of Karen Mintzias, km@... and Mark Alexander, Mark@....
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