Cannellini Bean Burgers
These fiber-rich veggie burgers blend white kidney beans, walnuts, whole-wheat breadcrumbs, basil, onion and garlic.
In a food processor, combine beans, 1/4 cup breadcrumbs, onion, walnuts, basil and garlic. Cover and process until the mixture is coarsely chopped and holds together.
Shape the bean mixture into four 1/2-inch-thick patties. Place the remaining 1/2 cup breadcrumbs in a shallow dish. Carefully brush both sides of each patty with oil. Dip the patties into the breadcrumbs, turning to coat.
Preheat a grill pan or large skillet over medium heat. Add the patties to the pan. Cook until heated through, 10 to 12 minutes, turning the patties once halfway through cooking. (Reduce heat to medium-low if the patties brown too quickly.)
Spread cut sides of bun bottoms with ranch dressing. Top with the burgers, spinach, tomato slices and bun tops.