Skip the store-bought veggie burgers and make this farm-fresh version instead. They’re super tasty and perfect for lunch. Placing the mini burgers on a bed of bright salad greens keeps this dish fresh, light and delicious.
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1, 15.5-ounce can (no salt added) cannellini beans, drained and rinsed
1 clove garlic
3 large egg whites
1/3 cup whole-wheat breadcrumbs
1 tablespoon grated parmesan cheese
1/4 cup fresh mint leaves
1/4 teaspoon freshly ground black pepper, plus extra for greens
1 small sweet potato (8 ounces), peeled
1 medium zucchini (8 ounces), sliced
4 cups salad greens
1 lemon, cut into wedges
Makes 4 servings, 1 serving = 2 mini burgers
Calories: 160
Total fat: 1.5 g
Trans fat: 0 g
Protein: 11 g
Carbohydrate: 27 g
Fiber: 7 g
Sugar: 4 g
Cholesterol: 0 mg
Sodium: 140 mg
— Developed by Sara Quessenberry for Cleveland Clinic Wellness.
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