Veggie Burgers with Yummy Ketchup

Ingredients

• 1 19 ounce can cannellini beans (white kidney beans)
• 1 1/2 cups soft bread crumbs
• 1/4 cup shredded carrots
• 1/2 cup finely chopped onions
• 1 egg
• 2 tablespoons snipped fresh parsley
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons olive oil
• 1 cup packed fresh baby spinach
• 4 small whole grain rolls
• 1/4 cup ketchup

For Ketchup
Place one 14.5 ounce can tomatoes, undrained, in a blender or food processor. Cover and blend or process to desired consistency. Pour into a medium bowl; stir in a tablespoons snipped fresh basil. Season to taste with salt and ground black pepper. (Makes about 1 cup)

Directions

1. In a medium bowl mash beans with a fork or potato masher. Stir in half of the bread crumbs, the carrots, onion, egg, half of the parsley, the 1 tablespoon olive oil, the salt and the pepper. Place the remaining bread crumbs and parsley in a shallow dish; stir to combine
2. Shape bean mixture into round patties (mixture will be soft). Dip both sides of each patty into the bread crumb mixture in dish, carefully turning to coat all sides.
3. In a large skillet heat the 2 tablespoons oil over medium heat. Add patties. Cook for 6 to 8 minutes until golden brown and both sides.
4. Arrange spinach on roll bottom, top with bean burger with yummy ketchup and any other toppings or cheese. Place the top of the bun on top. Enjoy!!