1/2 cup minced onions
1/2 cup chopped and seeded Roma tomatoes
1 teaspoon minced jalapeno peppers (more if you like it hot)
1 clove garlic, minced
1 teaspoon ground chili powder
1 - 15 ounce can kidney beans, rinsed and drained*
1/2 cup dry breadcrumbs
2 tablespoons barbecue sauce
1 egg white, beaten *
Heat oil in nonstick
skillet over medium heat. Add to the pan the onion, tomato, jalapeno,
garlic and chili powder and sauté 5 minutes.
Cool slightly. Using fork, coarsely mash beans in bowl. Combine with onion
mixture, breadcrumbs, 2 tablespoons of the barbecue sauce and egg white.
Shape mixture into four 1/2-inch-thick patties.
Cover and chill.
If grilling, oil the rack or spray grill rack with nonstick spray, then
heat up coals to medium heat. If cooking on stove top, heat a 1 teaspoon
olive oil over medium heat. Place patties on grill or in skillet and cook
until golden brown and heated through, about three minutes per side.
Serve burgers on buns if desired. Serve with more barbecue sauce, fat
free cheese, tomato, lettuce or or avocado if desired.