We're baaack with MEATLESS MONDAY!

Because you're taking control of your health and making yourself a priority, we're continuing with our "meatless monday" posts, with you in mind! Keep up the great work! Healthy is a lifetime journey of self-love and you're on your way!! OXOX~FoodieGIRL

Thank you Cooking Light magazine for this incredible vegetarian recipe! SOOOO DELICIOUS you won't miss the meat! Promise! :)

WHITE BEAN VEGGIE BURGERS!

1 large red skin potato
3 Tablespoons extra virgin olive oil, divided
1 teaspoon fresh garlic, minced
1 can (15 oz.) chickpeas, rinsed, drained, and divided
1 Tablespoon fresh chives, chopped
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
3 Tablespoons mayo (olive oil based)
2 Tablespoons roasted red peppers in oil, drained and chopped
1/2 teaspoon minced garlic
Juice from 1/2 fresh lemon
Dash cayenne pepper
Directions:

• Place potato in a saucepan. Cover with water and bring to a boil.
• Cook potato 20 minutes or until very tender. Drain. Cool slightly.
• Coarsely chop potatoes 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 and set aside in a small bowl.
• Add remaining chickpeas to potato mixture and mash until well blended.
• Stir in remaining 3 Tablespoons whole chickpeas, chives, salt, pepper, paprika, lemon rind, and egg whites, until blended.
• With moistened hands, divide mixture into 6 equal portions (about 1/3 cup mixture per portion), shaping each into a 3-inch patty.
• 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 and cook 3 minutes or until bottoms are golden and patties are set.
• Repeat procedure with remaining 1 Tablespoon oil and 3 patties.
• To make sauce, mix together roasted red peppers, mayo, 1/2 teaspoon minced garlic, lemon juice and cayenne. Refrigerate 30 minutes to blend flavors.