Kickin' Kidney Bean Burgers

1 14 oz can red kidney beans, drained and rinsed
8 oz. extra firm tofu, squeezed to remove excess water, and crumbled
1 carrot, grated
1 celery stalk, diced
3 scallions, chopped
2 cloves garlic, minced
1/2 cup gluten free breadcrumbs
1/4 cup chopped parsley
2 tbsp gluten free flour (I used chickpea flour)
2 tbsp nutritional yeast
2 tsp wheat free tamari
1/2 tsp liquid smoke
1 tsp chili powder
3/4 tsp garlic powder
3/4 tsp onion powder
1/2 tsp smoked paprika (optional)
1/2 tsp sea salt
1/4 tsp crushed red pepper
freshly ground black pepper

Preheat oven to 400 degrees.

Mash the beans in a bowl, leaving some of them whole. Add the crumbled tofu and blend. Add the rest of the ingredients and use your hand to mash everything together. Avoid mashing too thoroughly as it's nice to have some of the beans remain whole for textural purposes. If possible, chill the mixture for 30 minutes and then form the mixture into burger patties. I skipped the chilling step and was able to make patties without a problem.

Place the burger patties on an oiled baking sheet and bake for 30 minutes, turning them over halfway through the baking. This will allow them to brown and crisp on both sides.

Thousand Island Dressing

1/4 cup ketchup
2 tbsp vegan mayonnaise
2 tbsp plain soy yogurt
1 tbsp dill relish
1 tsp fresh lemon juice
1/4 tsp celery seed (optional)
sea salt & freshly ground black pepper to taste
few drops tabasco sauce
1 tsp agave syrup

Combine in a bowl and whisk well.