Ingredients:

• 1 (8-ounce) red potato
• 3 tablespoons olive oil, divided 
• 1 teaspoon minced garlic
• 1 (15.5-ounce) can chickpeas (garbanzo beans), rinsed, drained, and divided
• 1 tablespoon chopped fresh parsley
• 1/2 teaspoon salt
• 1/2 teaspoon grated lemon rind 
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon freshly ground black pepper
• 2 large egg whites, lightly beaten 

Preparation

1. 1. Place potato in a saucepan; cover with water. Bring to a boil; cook 20 minutes or until very tender. Drain. Cool slightly. Coarsely chop, and place in medium bowl. Add 1 tablespoon oil and garlic to bowl; mash potato mixture with a potato masher until slightly chunky. Remove 3 tablespoons chickpeas; place in a small bowl. Add remaining chickpeas to potato mixture; mash until well blended. Stir in remaining 3 tablespoons whole chickpeas, parsley, and remaining ingredients. With moistened hands, divide mixture into 6 equal portions (about 1/3 cup mixture per portion), shaping each into a 3-inch patty.
2. 2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 3 patties to pan; reduce heat to medium, and cook 4 minutes or until bottoms are golden. Carefully turn patties over; cook 3 minutes or until bottoms are golden and patties are set. Repeat procedure with remaining 1 tablespoon oil and 3 patties.

(Source: myrecipes.com)

• 
• 1/4 cup low-sodium soy sauce
• 1/4 cup balsamic vinegar 
• 2 tablespoons olive oil 
• 3 garlic cloves, minced
• 4 (4-inch) portobello mushroom caps
• 1 small red bell pepper
• Cooking spray 
• 1/4 cup low-fat mayonnaise 
• 1/2 teaspoon olive oil 
• 1/8 teaspoon ground red pepper
• 4 (2-ounce) onion sandwich buns
• 4 (1/4-inch-thick) slices tomato 
• 4 curly leaf lettuce leaves

Preparation

1. Combine first 4 ingredients in a large zip-top plastic bag; add mushrooms to bag. Seal and marinate at room temperature for 2 hours, turning bag occasionally. Remove mushrooms from bag; discard marinade.
2. Prepare grill to medium heat.
3. Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves on grill rack coated with cooking spray; grill 15 minutes or until blackened, turning occasionally. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel. Reserve 1 pepper half for another use. Finely chop 1 pepper half; place in a small bowl. Add mayonnaise, 1/2 teaspoon oil, and ground red pepper; stir well.
4. Place mushrooms, gill sides down, on grill rack coated with cooking spray; grill 4 minutes on each side. Place buns, cut sides down, on grill rack coated with cooking spray; grill 30 seconds on each side or until toasted. Spread 2 tablespoons mayonnaise mixture on top half of each bun. Place 1 mushroom on bottom half of each bun. Top each mushroom with 1 tomato slice and 1 lettuce leaf; cover with top halves of buns.

(Source: myrecipes.com)

• 1/3 cup finely chopped fresh basil
• 2 tablespoons Dijon mustard
• 2 tablespoons honey
• 2 teaspoons grated lemon rind 
• 1/4 cup fresh lemon juice 
• 1 tablespoon extravirgin olive oil 
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 4 garlic cloves, minced and divided
• 1 pound firm or extrafirm tofu, drained
• Cooking spray 
• 1/3 cup finely chopped pitted kalamata olives
• 3 tablespoons reduced-fat sour cream 
• 3 tablespoons light mayonnaise 
• 6 (1 1/2-ounce) hamburger buns
• 6 (1/4-inch-thick) slices tomato 
• 1 cup trimmed watercress

Preparation

1. Combine first 8 ingredients and 3 garlic cloves in a small bowl. Cut tofu crosswise into 6 slices. Pat each square dry with paper towels. Place tofu slices on a jelly-roll pan. Brush both sides of tofu slices with lemon juice mixture; reserve remaining juice mixture. Let tofu stand 1 hour.
2. Prepare grill.
3. Place tofu slices on grill rack coated with cooking spray; grill for 3 minutes on each side. Brush tofu with the reserved juice mixture.
4. Combine remaining 1 minced garlic clove, chopped olives, sour cream, and mayonnaise in a small bowl; stir well. Spread about 1 1/2 tablespoons mayonnaise mixture over bottom half of each hamburger bun; top each serving with 1 tofu slice, 1 tomato slice, about 2 tablespoons watercress, and top half of bun.

(Source: myrecipes.com)

• 
• Burger:
• 2 tablespoons olive oil 
• 1 (15-ounce) can kidney beans, rinsed and drained
• 1 (15-ounce) can black beans, rinsed and drained
• 1/3 cup dry breadcrumbs
• 1/4 cup canned whole-kernel yellow corn, drained
• 1/4 cup prechopped onion 
• 1 large egg**
• Ketchup:
• 1/3 cup ketchup 
• 1 teaspoon honey
• 1 teaspoon lime juice 
• 1/2 teaspoon chipotle chile powder
• 1/2 teaspoon ground cumin
• Remaining ingredients:
• 4 (2-ounce) Kaiser rolls or hamburger buns
• 4 lettuce leaves (optional) 
• 4 (1/4-inch-thick) slices tomato (optional) 

Preparation

1. To prepare burgers, heat oil in a large nonstick skillet over medium-high heat.
2. Combine kidney beans and black beans in a large bowl; partially mash with a fork. Add breadcrumbs, corn, onion, and egg; stir until well blended. Form bean mixture into 4 (1/2-inch-thick) patties. Add patties to pan; cook 4 minutes on each side or until crisp and beginning to brown.
3. To prepare ketchup, combine ketchup, honey, lime juice, chile powder, and cumin, stirring with a whisk.
4. Spread 1 tablespoon ketchup on bottom half of each bun; top each serving with a patty, 1 lettuce leaf and 1 tomato slice (if desired), and top half of bun.
5. **Seek your own egg substitute if you desire. Soy flour/arrowroot/ground flaxseed and a bit of water may suffice. 

(Source: myrecipes.com)