You need no other veggie burger recipe. Enough said!

1-15.5 oz can dark red kidney beans, rinsed and drained

2 cups loosely packed prepared broccoli slaw mix

1 cup panko bread crumbs

1/2 cup finely diced red onion

1/4 cup Chipotle – lime peanuts or your choice of nut

1 tablespoon vegan Worcestershire sauce (most organic varieties are vegan)

1 to 2 teaspoons sea salt or to taste

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Place all ingredients in a large food processor and pulse until all ingredients are finely minced and mixture comes together almost like a dough. Shape into four patties about 1 inch thick. Refrigerate, covered, or cook immediately. Oil skillet or grill pan and top side of patties with non-stick spray. Cook two to three minutes on each side over medium high heat or until golden brown and heated through.

Serve with or without a bun (I like to go bunless over a bed of greens), topped as desired. My toppings of choice include cegan mayo, a mild vegan jalapeno sauce, pineapple-mango salsa, and a halved cherry tomato.

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