Veggie Burgers

1 Tablespoon Olive Oil, divided
1/2 Cup Minced Onion
1/2 Cup Minced Green Pepper
1/2 Cup Minced Carrot
1/2 Cup Minced Celery
1 (19 0z.) Can Cannelloni Beans
2 Eggs, lightly beaten
2/3 Cup Seasoned Dried Bread Crumbs
1/2 Cup Chicken Broth
Garlic Powder

Save time and use a food processor to mince your vegetables. In a large nonstick skillet, heat 1/4 Cup of chicken broth. Add onion, pepper, carrot and celery; cook over medium heat, stirring occasionally, until veggies are soft and moisture has evaporated. You may need to add a little more broth if your veggies aren’t soft. Set aside to cool slightly. Mash beans (again the food processor will speed this up). Place in a medium bowl and add eggs. Mix well. Add bread crumbs and veggie mixture; mix until thoroughly combined. Shape into 8 equal patties, cover and refrigerate until chilled, at least 20 minutes. In same skillet, heat 1 1/2 teaspoons of oil. Add 4 patties, sprinkle with garlic powder, and cook over medium heat, turning once, until browned on both sides, and heated through. Remove patties to plate; keep warm. Repeat with the remaining 1 1/2 teaspoons of oil and the last 4 patties. 

Serves: 8
Per Serving: 132 Calories; 3g Fat (23.5% calories from fat); 6g Protein; 19g Carbohydrate; 4g Dietary Fiber; 47mg Cholesterol; 470mg Sodium. Exchanges: 1 Grain (Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat. WWP: 2