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white bean burgers

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White Bean Burgers

These have a delicate texture and a wonderful savory taste. They’re a little tricky to turn, as they can fall apart. Don’t make them too thick and use an offset spatula, and it will be easier for you. They should be cooked on a flat griddle or pan; don’t try to grill them on a barbecue.

Ingredients :
  • Condiments of your choice
  • Whole grain hamburger buns
  • Freshly ground pepper
  • 1 Egg, beaten
  • 1/2 cup Fresh bread crumbs
  • 2 teaspoons Minced fresh sage or thyme
  • 1/4 cup Finely chopped parsley
  • 3 tablespoons Freshly squeezed lemon juice
  • 2/3 cup Finely grated carrot
  • 2 Large garlic cloves, green shoots removed, minced
  • Salt
  • 1 Small onion, finely chopped
  • 2 tablespoons Extra virgin olive oil
  • 2 cans White beans, drained and rinsed
Directions :
  1. Heat 1 tablespoon of the olive oil in a medium-size skillet and add the onion. Cook, stirring, until tender, about 5 minutes. Add a pinch of salt, the garlic and the grated carrot, and continue to cook for another minute or two, until fragrant and the carrot has softened slightly. Remove from the heat.
  2. In a food processor fitted with the steel blade, puree the beans with the lemon juice. Transfer to a bowl and stir in the onion mixture, the parsley, sage or thyme, the bread crumbs and the egg. Season to taste. Shape into patties, 1/2- to 3/4-inch thick. Set on a parchment-covered baking sheet and cover with plastic wrap. Refrigerate for 1 to 2 hours.
  3. Heat the remaining oil in a large, heavy skillet or on a griddle over medium heat and brown the patties for 4 minutes on each side, being very careful when you turn them over. An offset spatula works well for this. Serve on whole grain buns, with the condiments of your choice.

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