Serve this vegetarian dish with sliced tomato and fresh mozzarella salad.
Coat a large non-stick sauté pan with cooking spray. Set aside.
Combine cannellini beans, onion, garlic, mushrooms, carrots, Worcestershire sauce, soy sauce, oatmeal, Montreal steak seasoning and salt (optional) in a food processor. Pulse several times until mixture is combined but not a paste.
Divide burger mixture into 6 equal portions, form into patties.
Heat prepared sauté pan over medium high heat. Sauté burgers on each side 6-8 minutes. Set aside.
In a large bowl, combine shredded mango, coleslaw mix, rice wine vinegar and olive oil. Toss to coat.
Add a burger to a lettuce leaf, top with 3/4 cup coleslaw mixture.
6 Servings
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