Low sodium version to make it more heart healthy. I made it using no salt added beans, part green pepper and part red pepper, and a little more garlic. Since I used my blender to chop the vegetables they were slightly more juicy, so I needed a little extra bread crumbs. I used plain panko bread crumbs, also a lower sodium option. These turned out great, my husband took the left overs for lunch and this was his first "black bean burger". Also added so fresh sage. I doubled the recipe so I could freeze some burgers for the future. To keep the cholesterol low, instead of two eggs, I used whole egg + 1 egg white. I was able to get the sodium down to about 129 mg/burger (11 burgers from a double recipe). Paired nicely with roasted herb tri-colored potatoes and sauteed kale and mushrooms. No suffering on our low sodium diet.
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Low sodium version to make it more heart healthy. I made it using no salt added beans, part...