LOW SALT VEGGIE BURGER RECIPE

 SODIUM IS A BIT LESS THAN FIVE PER CENT OF DAILY

Ingredients

• 2 cups mushrooms chopped
• 1 15oz can low sodium black beans drained & rinsed
• 1 cup broccoli minced
• 1/2 cup red onion minced
• 3 eggs beaten
• 2 slices stale white or wheat bread (or, 2/3 cup panko breadcrumbs)
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1 teaspoon Worcestershire sauce
• 1/4 cup Parmesan cheese shredded
• 2 tablespoons olive oil

Instructions

• In a food processor, process bread until crumbs are created. Making your own breadcrumbs usually is the best way to keep them low sodium. Panko breadcrumbs are usually the lowest sodium commercial option.
• In a large bowl, add 3/4 of the black beans and mash them using a fork. Add remaining whole beans, breadcrumbs, mushrooms, broccoli, onion, egg, garlic powder, black pepper, Worcestershire sauce and Parmesan cheese. Shape mixture into 8 3-inch patties.
• In a medium non-stick skillet, heat oil over medium heat. Place patties onto heated skillet and cook 3-5 minutes per side until golden brown and crust has formed on each side. Enjoy!

Notes

Nutrition Facts (per 1 patty): 155 calories, 7g fat, 2g saturated fat, 72mg cholesterol, 16g carbohydrate, 5g fiber, 0g added sugar, 8g protein, 114mg sodium, 95mg calcium, 277mg potassium, 139mg phosphorus, 24mg oxalate