Rancho Bean, Mushroom and Feta Burger with Smoky Slaw

Ingredients

• 8 slices whole-wheat bread, toasted, crusts trimmed
• 1 tbsp oil
• 1 onion, chopped
• 8 oz (227 g) sliced mushrooms
• 3 tbsp Creamy Ranch Dip Mix
• 2 tbsp Herb & Garlic Dip Mix
• Sea Salt, to taste
• Black Pepper, to taste
• 1 can (14 oz can/ 398 ml) kidney beans, drained and rinsed
• 1 cup crumbled low-fat feta cheese
• 2 cups shredded cabbage
• 1 carrot, grated
• ¹⁄₂ recipe prepared Creamy Ranch Dip
• 3 tbsp Creamy Ranch Dip Mix
• 1 cup light sour cream, or yogurt
• 1 cup light mayonnaise

Preparation

1. Tear toast into small pieces. Whirl in a food processor until coarse crumbs form. Set aside.
2. Heat oil in frying pan over medium-high heat. Add onion, mushrooms and Seasonings. Stir often for 6-8 minutes, until mushrooms are soft. Drain any remaining liquid, as the mixture should be as dry as possible.
3. Pour mixture into food processor and add beans. Pulse until combined, but slightly chunky. Scrape into a bowl and stir in breadcrumbs and feta. Form into patties. If you have time, refrigerate patties a few hours before cooking so they hold their shape.
4. Heat frying pan over medium heat. Add patties and cook for 5 minutes, then carefully and gently flip over. Continue to cook 5 more minutes.
5. For the slaw, stir cabbage and carrots with Creamy Ranch Dip. Spoon over cooked burgers and serve.