These are not your everyday burgers…my unique combination of crunchy slaw atop avocado and bean patties (with a touch of sweetness and a kick of spice) will have your taste buds dancing!

Ingredients

• 1 can black beans, drained, rinsed and mashed
• 1/2 can kidney beans, drained, rinsed and mashed
• 1 avocado, peeled, cored and mashed
• 1/2 cup bran crumbs
• 1 Tbsp. chili powder
• 1 tsp. minced garlic
• 1 egg
• 2 tsp. balsamic vinegar
• 1 tsp. honey
• Cooking Spray
• 4 Gluten Free or Whole Wheat Rolls
• Nu-Salt and pepper, to taste

Carrot Slaw

• 1 1/2 cups cabbage slaw
• 1/2 cup carrots, slivered
• 1/4 cup slivered almonds
• 2 Tbsp. Greek plain yogurt

Directions

• In a large bowl, combine beans, avocado, bran crumbs, chili powder, garlic, balsamic vinegar, egg, honey, Nu-Salt and pepper. Use hands to ensure the ingredients are mixed well. Divide into 1/2 inch thick patties.
• Heat a large nonstick skillet over medium heat.  Coat with cooking spray; add patties and cook for 5 minutes on each side.
• In a separate bowl, combine cabbage, carrots, almonds and Greek yogurt.  Mix well.
• Place 1 bean burger on the bottom half of each roll; top with coleslaw and top with the other half of the roll.
• Enjoy!