Budget-Friendly Veggie Burgers with Mango Slaw

Budget-Friendly Veggie Burgers with Mango Slaw
Summary

Serve this vegetarian dish with sliced tomato and fresh mozzarella salad.

  • Prep time
    20 min
  • Servings
    6 Servings
  • Serving size
    1 burger
Budget Friendly Dinner Foodie Lunch Vegetarian High in Fiber Veggie Rich
Nutrition Facts

Nutrition Facts

6 Servings

  • Serving Size
    1 burger
  • Amount per serving Calories 180

  • Total Fat 3.5g
    • Saturated Fat 0.5g
  • Cholesterol 0mg
  • Sodium 190mg
  • Total Carbohydrate 32g
    • Dietary Fiber 7g
    • Total Sugars 9g
  • Protein 7g
  • Potassium 540mg
Budget Friendly Dinner Foodie Lunch Vegetarian High in Fiber Veggie Rich
Ingredients

Ingredients

  • Nonstick cooking spray
    1
  • cannellini (white kidney) beans (15-ounce, rinsed and drained)
    1 can
  • onion (diced)
    1/2 cup
  • garlic (minced)
    1 clove
  • mushrooms (diced)
    1 cup
  • carrot(s) (shredded)
    1 cup
  • Worcestershire sauce
    1 tbsp
  • soy sauce (reduced sodium)
    1 tbsp
  • oatmeal
    1 cup
  • Montreal steak seasoning
    1 tbsp
  • salt (optional)
    1 tsp
  • mango ((unripened or not soft), peeled, seeded and shredded)
    1
  • bag coleslaw mix (9-ounce)
    1
  • rice wine vinegar
    2 tbsp
  • olive oil
    1 tbsp
  • large lettuce leaves
    6
Directions

Directions

  1. Coat a large non-stick sauté pan with cooking spray. Set aside.

  2. 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.

  3. Divide burger mixture into 6 equal portions, form into patties.

  4. Heat prepared sauté pan over medium high heat. Sauté burgers on each side 6-8 minutes. Set aside.

  5. In a large bowl, combine shredded mango, coleslaw mix, rice wine vinegar and olive oil. Toss to coat.

  6. Add a burger to a lettuce leaf, top with 3/4 cup coleslaw mixture.

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