Veggie Burger

Ingredients:

2 tablespoons olive oil

1 cup diced red onions

2 garlic cloves minced

1 - 15-ounce can kidney beans, rinsed and drained

1 - 15-ounce can black beans, rinsed and drained

2 teaspoons ranch powder

3/4 cup Panko breadcrumbs

1/4 cup canned whole-kernel yellow corn, drained

1 large egg

1 egg yolk

salt and pepper to taste

1 bunch cilantro, chopped

Preheat oven to 350˚F.

Heat 1 tablespoon olive oil in a nonstick skillet and cook onions and garlic until translucent and loose their raw appearance.

Combine kidney beans and black beans in a large bowl; partially mash with a fork. Season bean mix with ranch powder, then add panko, corn, onions and garlic, egg and egg yolk; stir until well blended.

Season with salt and pepper and add cilantro and mix well.

Form bean mixture into 4 (1/2-inch-thick) patties.

To prepare burgers, heat oil in a large nonstick skillet over medium heat.

Add patties to pan; cook about 4 minutes on each side or until crisp and beginning to brown.

Finish cooking patties in oven for about 5 minutes.

Optional: Add cheese just before removing patties from oven and cook until melted.

Serves 4