Better Bean Burger

Chop the red bliss potatoes into small cubes and add to a medium pot. Cover the potatoes with 1 inch water, bring to a boil, and cook until just tender, about 10 to 12 minutes. Drain potatoes and transfer to a large bowl.

Drain and rinse the kidney beans. Add the beans, walnuts, oats, garlic powder, cumin, and a pinch of salt and pepper to a food processor. Pulse until the ingredients are well mixed, scraping down the sides with a spatula as necessary. Divide the bean mixture into 2 patties and place in the refrigerator.

Peel and mince the shallot. Finely chop half the pickles. In a small bowl, add just 1 tbsp minced shallot, 1 tbsp chopped pickles, and 1 tbsp Follow Your Heart Vegenaise. Add the ketchup, a pinch of salt, and mix well.

Finely chop the celery. Add the celery, remaining shallot, and chopped pickles to the large bowl with the potatoes. Using a fork, mix in remaining Follow Your Heart Vegenaise, mustard powder, and a pinch of salt and pepper. Mash the potatoes slightly as you mix.

Place a medium nonstick skillet over medium heat and add 2 tbsp vegetable oil. Once hot, add the burger patties and cook, undisturbed, until browned and crispy on the bottom, about 5 minutes. Flip and cook another 5 minutes. Top each burger with a slice of Follow Your Heart American cheese and add 2 tbsp water to the skillet. Cover immediately to melt the cheese. Pop the burger buns in the toaster to warm.

Thinly slice the iceberg lettuce, it should look shredded. Divide the burger patties between the buns and top with shredded lettuce and special sauce. Serve with potato salad and dill pickle chips. Dig in!