1 15 oz can TJ’s cannellini beans rinsed and drained 1/4 cup (uncooked) TJ’s organic quinoa rinsed and cooked according to package 1/3-1/2 cup cooked spinach/other veggies (I used leftover sauteed spinach with garlic and lemon juice, but you could use sauteed onions/shallots, whatever you like/have) 1/2 cup chopped fresh herbs (I used mostly basil and some chives and parsley) 1/4 cup chopped, toasted walnuts (very fine or in food processor) 1/4 cup shredded parmesan/romano blend 1 slice TJ’s high fiber multigrain bread pulsed into bread crumbs Sea Salt and fresh ground pepper to taste 1 egg white (or whole egg) beaten Mash the beans with a wooden spoon leaving some partial beans in tact but mostly all mashed. Add the rest of the ingredients except the egg and combine well (I used my hands to get everything mixed well. Add the egg and mix just until completely combined (don’t over mix). Then form into 4 nice size patties (or smaller if you want sliders or smaller burgers). Chill in the fridge for a while to help them hold together while cooking (Mine were in there for a few hours because I prepped in the morning). When your ready to eat, generously coat a non stick skillet with olive oil spray or lightly coat with a tablespoon of oil and heat for a minute or so, then place the patties in the pan. Cook over medium/high heat for 4-6 minutes on each side. (i covered them to keep the patties moist, but I’m sure it’s fine either way). Top with organic balsamic vinaigrette and wrap in lettuce, put on a whole whet bun with fix-ins, or halve two TJ’s whole wheat pita breads and place in 4 pockets with choice of condiment (hummus or balsamic with tomatoes and lettuce would be great!). Serve with baked home fries, sweet potato wedges, or carrot sticks (Make your own or TJ’s has great frozen options to make it easy and delicious!)
