Really Simple "Pizza" Bean Burgers

Prep time: 20 mins

Cook time: 10 mins

Total time: 30 mins

Yield: 6 burgers

To make Sun-Dried Tomato-Kalamata Mayo, mix of 6 tablespoons each: mayonnaise, minced sun-dried tomatoes, and minced kalamata olives.

2 tablespoons chia seeds
2 cans (15-16 oz each) small, white beans, drained, liquid reserved, 1/2 left whole, 1/2 fork-mashed
1 cup dry breadcrumbs
1/4 cup minced sun-dried tomatoes
1 1/2 teaspoons dried basil
3/4 teaspoon dried oregano
1 teaspoon coarsely ground pepper
1/2 teaspoon garlic powder
1/4 teaspoon hot red pepper flakes, optional
Sun-Dried Tomato-Kalamata Mayo (see note above), Arugula, and thinly sliced red onion
6 hamburger buns

Stir chia seeds into 2/3 cup of the reserved bean liquid in a small bowl; let sit for a few minutes until chia seeds start to thicken the liquid.
Meanwhile, place beans, breadcrumbs, sun-dried tomatoes, basil, oregano, pepper, garlic, and pepper flakes in a medium bowl. Stir in chia mixture with a fork until mixture holds together. Taste mixture and adjust seasonings, including salt, if necessary. Divide mixture into 6 equal portions and flatten into 4-inch patties. Following Stovetop or Grill Method, cook burgers. While burgers cook, make Sun-Dried Tomato-Kalamata Mayo. Spread buns with Sun-Dried Tomato-Kalamata Mayo, top with burgers, arugula, and red onions. Serve.
Stovetop Method: Heat 2 tablespoons olive or canola oil in a large (12-inch) skillet over medium heat. Add patties and cook, turning only once, until a crisp brown crust forms on both sides, 8 to 10 minutes total.
Grill Method: Heat all burners of a gas grill on high. Lightly brush burger tops with oil. Place burgers, oiled side down on hot rack, cover and grill until spotty brown, about 3 minutes. Lightly brush tops with oil and turn. Cover and continue to grill until burgers are spotty brown on remaining side, about 3 minutes longer.