White Bean Burgers with Creamy Cucumbers

Beans are high in potassium, which offsets the negative effect of salt on blood pressure. This burger has 14% of your daily needs.


Serves: 6

1. Saute 1 onion, carrot and celery stalk (each chopped) and 2 Tbs. olive oil for 5 min. Stir in 1 clove garlic (finely chopped) and 1 Tbs. fresh thyme and cook for 1 min. Stir in 1/4 c. fresh flat-leaf parsley (chopped).
2. In a bowl, mash 2 (15 oz.) cans white beans (rinsed). Fold in the vegetables. 1/2 tsp. salt and 1/4 tsp. pepper; form into six 1 in. thick patties.
3. Heat 1 Tbs. oil in a large nonstick skillet over med. heat. Cook the patties until golden brown. 3 min. per side. Serve on toasted English muffins with arugula and creamy cucumbers;
4. whisk 1 Tbs. each lemon juice and yogurt with a pinch each salt and pepper. Toss with 1/2 seedless cucumber (thinly sliced).