Asian Bean Burger

It's dinnertime.  There's nothing thawed, nothing planned, and hungry people.  What to do?

Open a few cans of beans and a few minutes later, dinner is served.

Asian Bean Burgers with Spicy Sauce

1 (15-ounce) can cannellini beans
1 (15-ounce) can kidney beans
1/2 cup panko or other dry breadcrumbs
1/4 cup chopped green onions
1/4 cup fat free liquid egg substitute or 2 egg whites
1 tablespoon plus 1 teaspoon reduced sodium soy sauce or tamari, divided
1 teaspoon dried ground ginger
2 garlic cloves, minced, divided
1/4 cup light mayonnaise
1/2 teaspoon fresh chili paste, crushed red pepper, or wasabi paste, or to taste
1/2 teaspoon sugar
Sandwich buns, optional

Rinse and drain beans and place in large mixing bowl.  Mash with fork, leaving some chunkiness.  Add breadcrumbs, green onions, egg substitute, 1 tablespoon soy sauce, ginger, and half the garlic.  Stir with wooden spoon until well combined.

Form bean mixture into 6 even patties.  Place on nonstick griddle over medium heat.  Cook 5 to 7 minutes until first side is golden brown and starting to crisp.  Flip burgers and cook an additional 5 to 7 minutes.

Make sauce by whisking mayonnaise, remaining 1 teaspoon soy sauce, remaining minced garlic, chili paste or other spicy ingredient, and sugar until smooth.  Serve hot burgers topped with sauce on buns or lettuce leaves.  Makes 6 servings, 4 points plus for Weight Watchers or 170 calories each (not including buns, if using).