2 cups cooked garbanzo beans (chickpeas),mashed
1 stalk celery, finely chopped
1 carrot, finely chopped 1/4 small onion,minced
1/4 c whole wheat flour
2 t oil
Salt and pepper to taste

Instructions:

Mix the ingredients (except oil) in a bowl. Form patties using BurgerMate. Fry in oiled pan over medium-high heat until burgers are golden brown on each side.

Crust:
1/2 Bays English Muffin,cut in cubes
1/3 cup Macadamia nuts,lightly chopped

Burgers:
1 (15 ounce) can black beans,drained and rinsed
2 tablespoons flour
1 tablespoon grainy mustard
2 tablespoons tomato paste
1/2 teaspoon salt
1 teaspoon minced garlic
1 teaspoon ground cumin
2/3 cup rolled oats
1/2 cup cooked brown rice
2 green onions,chopped
4 Bays English Muffins,split and toasted
Pineapple Mayonnaise
Shredded green leaf lettuce

Pineapple Mayonnaise:
1/2 cup mayonnaise
1 (8 ounce) can crushed pineapple in juice,drained well
1/4 teaspoon curry powder

Directions:

For crust:
Combine muffin cubes and chopped macadamia nuts in food processor.Process with on/off pulses until mixture is in crumbs.Spread crumb mixture in a plate and set aside.

For burgers:
Mash beans in a large bowl. Stir in flour,mustard,tomato paste,salt,garlic,cumin,oats,rice and green onion;combine thoroughly.Form into 4 patties using BurgerMate.Place patties in crumb mixture,turning to coat.Brush excess back onto plate.Grill or pan-fry burgers 3 to 5 minutes per side over medium-high heat until deep golden brown.Arrange 2 muffin halves on plate for each serving.Spread muffins with pineapple mayonnaise.Top with shredded lettuce and bean burger.Cover with remaining muffin half.

Pineapple Mayonnaise:
Combine all ingredients in a small bowl.

Burger:
2 tablespoons olive oil
1 (15-ounce) can kidney beans,rinsed and drained
1 (15-ounce) can black beans,rinsed and drained
1/3 cup dry breadcrumbs
1/4 cup canned whole-kernel yellow corn,drained
1/4 cup pre chopped onion
1 large egg

Ketchup:
1/3 cup ketchup
1 teaspoon honey
1 teaspoon lime juice
1/2 teaspoon chipotle chili powder
1/2 teaspoon ground cumin

Remaining ingredients:
4 (2-ounce) Kaiser rolls or hamburger buns
4 lettuce leaves (optional)
4 (1/4-inch-thick) slices tomato (optional)

Directions:

To prepare burgers,heat oil in a large nonstick skillet over medium-high heat.Combine kidney beans and black beans in a large bowl;partially mash with a fork. Add breadcrumbs,corn,onion,and egg;stir until well blended.Form bean mixture into patties using BurgerMate.Add patties to pan;cook 4 minutes on each side or until crisp and beginning to brown.

To prepare ketchup,combine ketchup,honey,lime juice,chili powder,and cumin,stirring with a whisk.Spread 1 tablespoon ketchup on bottom half of each bun;top each serving with a patty,1 lettuce leaf and 1 tomato slice (if desired),and top half of bun.

Relish:
2/3 cup finely chopped peeled cucumber
1/2 cup finely chopped red bell pepper
1/4 cup finely chopped red onion
1 tablespoon fresh lime juice
1 tablespoon honey
1 teaspoon finely chopped dill
1/8 teaspoon salt
Dash of ground red pepper

Burgers:

1 (15-ounce) can black beans,rinsed and drained
1/2 cup dry breadcrumbs
1/4 cup minced red onion
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1/8 teaspoon black pepper
1 large egg
Cooking spray
1/4 cup light mayonnaise
4 (1 1/2-ounce) hamburger buns
Dill sprigs (optional)

Method:

To prepare relish,combine first 8 ingredients in a medium bowl.Cover and chill 2 hours.

To prepare burgers,place beans in a large bowl;partially mash with a fork.Stir in breadcrumbs and next 5 ingredients (breadcrumbs through egg).Shape bean mixture into patties using BurgerMate.

Prepare grill. Place patties on grill rack coated with cooking spray; grill 5 minutes on each side or until thoroughly heated. Spread 1 tablespoon mayonnaise on the bottom half of each bun; top each with a patty,1/4 cup relish, and top half of bun.Garnish with dill sprigs, if desired.

1 small onion,chopped
1 carrot,grated
2 garlic cloves,minced
1 jalapeño pepper,seeded and minced
2 teaspoons olive oil
1 (15-ounce) can black beans,rinsed and drained
1 (15-ounce) can pinto beans,rinsed and drained
1/2 cup salsa
2 tablespoons self-rising cornmeal mix
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
Vegetable cooking spray
Adobo Mayonnaise
whole-grain buns
Lettuce
Tomato slices
Salsa

Directions:

Sauté first 4 ingredients in hot olive oil in a large nonstick skillet over medium-high heat 8 minutes or until onion is tender.Mash black beans and pinto beans in a large bowl;stir in onion mixture,salsa,and next 4 ingredients.Cover and chill 30 minutes.Shape mixture into patties using BurgerMate.Place on an aluminum foil-lined baking sheet coated with cooking spray.Coat patties evenly with cooking spray.Chill 30 minutes.

Bake at 400° for 15 minutes or until browned and thoroughly heated.Spread Adobo Mayonnaise on bottom halves of buns.Top with lettuce,tomato,patties,salsa,and top halves of buns.

1 can (19 oz/540 mL) red kidney beans,drained
1 red onion, chopped
1/4 cup (50 mL) coarsely chopped cashews
1/2 cup (125 mL) bread crumbs
2 tbsp (30 mL) chili sauce
2 tbsp (30 mL) grainy mustard
1 egg, beaten. 1
1 tsp (5 mL) chili powder
Ground coriander
Pepper
Canadian Mozzarella cheese slices
Hamburgers buns
Favorite condiments

Preparation:

In large bowl,combine all ingredients except cheese, buns and condiments.Blend well. Season to taste with coriander and pepper.Form into patties using BurgerMate.Arrange patties on buttered baking sheet.Cook on barbecue grill over high heat for 2 minutes on each side, turning patties gently.Reduce to medium-high heat and cook for another 6 minutes on each side.Just 2 minutes before burgers are done,top with slices of Canadian Mozzarella cheese.Heat buns on top shelf. Serve with favorites condiments and raw vegetables.

1 onion, peeled and chopped
2 1/2 tsp minced ginger
1 1/2 tsp ground cumin
2 x 300g cans Chickpeas in Brine,well drained
300g jar Hummus
1 1/2 cups cooked mashed red skinned kumara
3 tbsp freshly chopped coriander

Coriander and Yogurt Sauce:
1/2 cup Naturalea plain unsweetened yogurt
1-2 tbsp fresh lemon or lime juice
2 tbsp freshly chopped coriander

Method:

1. Gently cook the onion and ginger in a dash of oil until soft but not brown.Stir in the cumin and cook for 1 minute.

2. In a food processor, process the Chickpeas until coarsely chopped.Turn into a bowl with half a jar of Hummus. Add the mashed kumara,coriander and cooked onion,mix well.Shape into burgers using BurgerMate and refrigerate until ready to cook.

3. Heat a dash of oil in a pan and cook the burgers for 2-3 minutes each side.

Coriander and Yogurt Sauce:
In a bowl combine the remaining Hummus,Naturalea plain unsweetened yoghurt,lemon and coriander,mix together. Serve with the hot cooked burgers.

1 (15-ounce) can pinto beans,drained and rinsed
1 egg
1 medium carrot,peeled and grated
1/4 cup minced red bell pepper
1 large green onion,minced
2 teaspoons TABASCO® brand Pepper Sauce
1 teaspoon salt
1 tablespoon vegetable oil
3 whole wheat rolls,split
Vegetable toppings such as spinach leaves,alfalfa or radish sprouts,sliced red onion,cherry tomatoes (optional)

Directions:

Preheat broiler or grill. Mash beans in large bowl with potato masher until most beans are crushed.(Or process beans in food processor.) Add egg,carrot,red bell pepper,green onion, TABASCO® Sauce and salt;stir until well blended. Shape into three patties using BurgerMate. Spray burgers with nonstick cooking spray.Broil or grill 4 to 6 inches from heat source for about 3 minutes on each side.

To serve,place burgers on bottom halves of rolls;top with desired vegetable toppings and remaining roll halves.

1 can (15.5 ounces) Green Giant® great northern beans
1 can (4.5 ounces) Old El Paso® chopped green chilies,undrained
2 medium green onions,chopped
1 cup Progresso® plain dry bread crumbs
1 egg,beaten
1/4 cup yellow cornmeal
2 tablespoons vegetable oil
5 slices (1 ounce each) Monterey Jack cheese
whole wheat hamburger buns,toasted
1 1/4 cups shredded lettuce
1/3 cup guacamole
Old El Paso® Thick ‘n Chunky salsa

Directions:

1. Place beans in food processor or blender.Cover and process until slightly mashed.In medium bowl,mix beans,chilies,onions,bread crumbs and egg.Shape into patties using BurgerMate. Coat each patty with cornmeal.

2. In 10-inch skillet,heat oil over medium heat.Cook patties in oil about 10 minutes,turning at least once,until crisp and thoroughly cooked on both sides.

3. Top patties with cheese.Cover and cook 1 minute or until cheese just begins to melt.

4. Top bottom halves of buns with lettuce,patties,guacamole and salsa.Cover with tops of buns.

1 can (15 ounces) black beans
rinsed and drained,divided
1/4 cup bread crumbs
1/4 cup corn kernels
1/4 cup chopped roasted red pepper
1/3 cup green onion tops
1 egg white
2 tablespoons chopped fresh basil
1/2 teaspoon baking powder
1 teaspoon dried oregano
1 teaspoon onion powder
1/2 teaspoon cumin
1/2 teaspoon black pepper, or more to taste
1/2 teaspoon salt
Nonstick cooking spray
6 whole-wheat hamburger buns
Prepared salsa
Avocado slices

Method:

1. Place half the beans in bowl of food processor fitted with metal blade.Add remaining ingredients except buns,salsa,avocado and reserved beans.Pulse 30 to 40 seconds until mixture begins to hold together.Add remaining beans; pulse 3 to 4 times until just mixed. Let sit 20 minutes at room temperature for flavors to develop.

2. Preheat oven to 350°F.

3. Shape mixture into patties using BurgerMate.Spray 12-inch skillet with cooking spray and place over medium heat.Add 4 patties;cook,covered,4 to 5 minutes or until browned.Spray tops of patties with cooking spray;turn and cook other side 4 to 5 minutes or until browned. Repeat with remaining patties.

4. For firmer patties,place browned patties on baking sheet;bake 12 to 15 minutes.Or,for moister patties,serve after pan-frying. Serve between buns topped with salsa and avocado slices.