White Bean Burgers


This slideshow requires JavaScript.

Whenever my vegetarian friend comes to visit, I struggle to find good vegetarian friendly recipes. This recipe is adapted from a White Bean Burgers recipe published by the NY Times.

Ingredients
  • 1 15 oz cans white beans, drained and rinsed
  • 1 T. extra virgin olive oil
  • 1 small onion, finely chopped
  • Salt to taste
  • 2 large garlic cloves (to taste), green shoots removed, minced
  • 1/3 c. finely grated carrot
  • 1 1/2 T. freshly squeezed lemon juice
  • ¼ c. finely chopped parsley
  • 1 tsp. minced fresh oregano
  • 1/4 c. fresh bread crumbs
  • 1 egg, beaten
  • Freshly ground pepper to taste
  • Whole grain hamburger buns
  • condiments/garnish of your choice
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. Refrigerate for 1 to 2 hours. Shape into patties, ½- to ¾-inch thick. Set on a parchment-covered baking sheet and cover with plastic wrap. Freeze for two hours.
  3. Heat the remaining oil in a large, heavy skillet or on a griddle over medium heat and brown the patties for 5 to 6 minutes on each side, being very careful when you turn them over. Yields: 6 small or 3 large patties.

Recipe rating:

My only complaint about this ‘burger’ is the distinct lemon taste that permeates the burger. I squeezed the juice of one lemon into the beans when pureeing and it seems as though that was too much. However, my vegetarian friend loved the lemon flavor, which just goes to show … to each her own.

Even when you freeze these patties, they are a bit difficult to flip. If you have an extra wide spatula, you should use it to ensure you have a good grip on the burger before you flip it.

It would be wise to choose a soft bun as this burger falls apart easily when you bite into it. If you use a hard bun it will squish the burger meat out when you bite into it. I ate mine plain on a whole wheat roll. My vegetarian friend added Colby cheese, arugula and thick slice of tomato to hers.

Enjoy meatless burgers? Check out these recipes:

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s