1 15-ounce can, no-salt-added red kidney beans, rinsed and drained, or 1-3/4 cooked red kidney beans
1/2 cup finely chopped onion
1/4 cup finely chopped celery
1/4 cup soft whole wheat bread crumbs
2 Tablespoons snipped fresh cilantro
1 clove garlic, minced
1/2 teaspoon dried oregano, crushed
1/2 teaspoon ground cumin
3/4 cup cooked brown rice
4 whole graine hamburger buns, split and toasted
Light mayonnaise, fresh spinach leaves, tomato slices, and/or red onion slices (optional)

1. In a medium bowl, coarsely mash beans with a potato masher or fork. Stir in onion, celery, bread crumbs, cilanto, garlic, oregano, cumin, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Stir in rice.
2. Shape the bean mixture into rour 1/2-inch-thick patties.
3. Preheat a grill pan or large skillet over medium heat. Add patties to pan or skillet. Cook 10 to 12 minutes or until heated through, turning patties once.
4. Serve burgers on toasted hamburger buns. If desired, serve with light mayonnaise, spinach, tomato, and/or red onion

Makes 4 burgers.

Per burger: 253 calories, 2 g total fat, 0 mg chol, 392 mg sodium, 48 carb., 12 g fiber, 12 g pro.

POINTS: 4

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