Budget-Friendly Veggie Burgers with Mango Slaw
Serve this vegetarian dish with sliced tomato and fresh mozzarella salad.
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- Prep time
- 20 min
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- Cook time
- 16 min
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- Servings
- 6 Servings
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- Serving size
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1 burger with 1/4 cup slaw
Ingredients
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nonstick cooking spray
- 1
- 1
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cannellini (white kidney) beans (rinsed and drained)
- 1 (15-oz) can
- 1 (15-oz) can
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diced onion
- 1/2 cup
- 1/2 cup
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garlic (minced)
- 1 clove
- 1 clove
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diced mushrooms
- 1 cup
- 1 cup
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shredded carrots
- 1 cup
- 1 cup
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Worcestershire sauce
- 1 tbsp
- 1 tbsp
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lower sodium soy sauce
- 1 tbsp
- 1 tbsp
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quick cooking oats
- 1 cup
- 1 cup
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Montreal steak seasoning
- 2 tsp
- 2 tsp
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unripe mango (peeled, seeded and shredded)
- 1
- 1
-
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packaged coleslaw mix
- 1 (9-oz) bag
- 1 (9-oz) bag
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rice wine vinegar
- 2 tbsp
- 2 tbsp
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olive oil
- 1 tbsp
- 1 tbsp
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large lettuce leaves
- 6
- 6
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Directions
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Coat a large non-stick sauté pan with cooking spray. Set aside.
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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.
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Divide burger mixture into 6 equal portions, form into patties.
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Heat prepared sauté pan over medium high heat. Sauté burgers on each side 6-8 minutes. Set aside.
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In a large bowl, combine shredded mango, coleslaw mix, rice wine vinegar and olive oil. Toss to coat.
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Add a burger to a lettuce leaf, top with 3/4 cup coleslaw mixture.