White Bean Veggie Burgers

Heat the oil in a large skillet over medium heat. Add the onion, bell pepper, jalapeno and a few pinches of salt and pepper. Sauté for a few minutes to just soften. Add the garlic, sauté a few more minutes until tender. Let it cool completely, moving it every so often to remove the pockets of steam.Preheat the oven to 400’. Line a baking tray with parchment paper and rub or spray with oil.Into a food processor, add in the cooled, sautéed veggies, drained beans, panko, egg, parmesan, mustard, coriander, smoked paprika, another pinch of salt and pepper, drizzle of olive oil and a big handful of parsley. Pulse until you get a chunky mixture. You don’t want to blend it into a complete paste. We want to see flecks of beans and herbs.Form the burger dough into six small-ish patties and arrange them on the prepared sheet. Spray or rub the tops with oil and bake for 20 minutes. If you’re using cheese, put it on top in the last few minutes of baking to melt on top.Toast your buns/English muffins. Smash avocado on the bottom bun, lettuce, patty, onions, a spread of mayo and or mustard on top and smash together!