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)
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!