1 (19 ounces/540 mL) can white kidney beans, drained and rinsed
1 egg yolk, lightly
2 tablespoons dry bread crumbs (25 mL)
1/4 teaspoon pepper (1 mL)
3 ounces old Cheddar cheese, sliced (90 g)
4 lettuce leaves
4 whole wheat
In nonstick skillet, heat oil over medium-high heat; cook onion, mushrooms
and Italian seasoning; stirring, for about 8 minutes or until mixture is just
starting to brown and liquid is evaporated. Let cool slightly.
In bowl, mash kidney beans with fork. Add mushroom mixture, egg yolk, bread
crumbs and pepper; mix well. Shape into four 1/2 inch (1 cm) thick patties.
(Make-ahead: Cover and refrigerate for up to 6 hours.)
Place patties on greased grill over medium-high heat; close lid and cook
for 5 minutes or until golden brown.