Quick and Easy Red Bean Veggie Burgers - Jenny Engel + Heather Bell

Ingredients

• 1 (15-ounce) can of kidney beans, rinsed and drained
• 1 teaspoon dried minced onion
• 1/4 teaspoon garlic powder
• 3/4 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 3 tablespoons vegan Worcestershire sauce (or soy sauce)
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon brown rice syrup (or 3/4 tablespoons maple syrup)
• 1/2 cup rolled oats
• 1/2 cup unbleached flour or cornmeal
• 1 to 2 tablespoons neutral-tasting oil
• 4 to 6 vegan buns, split
• 4 to 6 (4-inch square) pieces of romaine lettuce
• 4 to 6 slices of tomato
• Choice of ketchup, mustard, pickle relish, barbecue sauce, or other toppings