Cannellini (White Bean) Veggie Burgers - cooking recipe

Ingredients

1 (15 ounce) can cannellini, rinsed and drained
1/3 cup chopped onion (I use the frozen kind thawed out, this'd be one small onion)
2 garlic cloves, peeled
1 tablespoon fresh parsley, chopped (or 1 tsp dried parsley)
2 tablespoons nutritional yeast
2 tablespoons sesame seeds (not tahini)
2 egg whites (or 1 whole egg)
1/2 cup breadcrumbs (I use whole-wheat)
1 teaspoon paprika
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1 dash cayenne pepper

Preparation

Rinse and drain the can of white kidney beans, or if you prefer to use dried beans, cook 2/3 dry cup of them ahead of time. Use 1 whole egg, or separate two eggs, discarding the yolks.
Put everything on the list into your food processor and chop until you reach the desired consistency-- a total puree, or a rougher chop that still has some whole pieces of beans in there.
Scoop the mixture into a bowl and refridgerate for 20-30 minutes, it's okay if it stays in longer.
Form patties with your hands, you'll get 4 large ones or 6 smaller ones (which I prefer because I eat them on English muffins.).
Heat some olive oil on a frying pan, adding more as needed (mine tends to evaporate after a few minutes) to cook each patty for about 6-7 minutes on each side until golden brown.
Serve on your favorite buns/breads with the fixings you like. I particularly like these with ketchup or marinara sauce.