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Friday, June 24, 2011

White Bean Burgers

I love bean burgers, they are the perfect homemade veggie burger.  Plus, then you know you have a nutritious base to load up with all the delicious condiments you desire.  After cooking up a batch of dried white beans on Sunday to use in the Polenta Stacks and a white bean and tomato soup, I still had a couple cups leftover.  Since it turns out we can't live on salads alone, I thought bean burgers would be a good lunch/dinner option.

This is a basic recipe, feel free to modify as you like, or based on what's in your fridge.

White Bean Burgers
2 cups cooked white beans
1 stalk celery, finely diced
1 medium carrot, finely diced
1 small onion, finely diced
1 clove garlic, finely diced
~2 T. fresh parsley (or whatever you grab from the garden)
1/2-3/4 cup breadcrumbs
1 egg (for vegan, use one flax or chia egg)
paprika, optional

Preheat oven to 400 degrees and line a baking sheet with parchment or foil.  Spray lightly with cooking oil.
In a large bowl, mash the beans.  They don't need to be a paste, just mash enough so they will stick together.  I used an immersion blender for a few pulses, but it would be just as easy to use a fork or potato masher.
Mix in remaining ingredients, adjusting amount of breadcrumbs to obtain desired consistency.  You want a mixture that's moist, but not wet.
Using your hands, make 4-6 patties and place them on baking sheet.
Sprinkle with paprika, if desired.
Bake for 20 minutes, flip, and bake 10 minutes more.

I enjoyed one on a toasted bun with melted cheddar cheese, sliced apple, and barbecue sauce.  I also sent Jon with one over a salad for dinner tonight at work.  Toppings and serving options are endless!

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