turdacres


white bean (and walnut) burgers
July 7, 2010, 3:25 pm
Filed under: beans, black bean burger, recipe, white bean burger

We make the black bean burgers all the time as our go-to burger. But you know, a girl needs more than one veggie burger recipe.  I occasionally get a jones for walnuts–I don’t know why, and when I saw this recipe I thought I’d like to give it a try. My mom gave me a stash of magazines and this recipe was in Chatelaine. I’m not sure why she gets this magazine–I like the recipes in Canadian Living better usually. But these burgers turned out nicely, and I’ll make them again.

They really taste kind of mediterranean, and different from a regular burger. They held together very well and had a nice taste. We did the balsamic drizzle and basil, but no tomatoes as we don’t have any yet, and we served them on english muffins. Give them a try if you want a burger thing that’s not traditional ketchup and mustard style.

White-Bean and Walnut Burgers

Chatelaine June 2010

Makes 6

Ingredients

1 garlic clove
1/2 cup packed parsley leaves
1/2 cup toasted walnuts
540-mL can white kidney or navy beans, very well rinsed and drained
2 eggs
3/4 cup panko bread crumbs
1/3 cup minced green onions, about 2
2 tbsp olive oil
1/4 tsp salt
zest of 1 lemon
1 loaf herbed focaccia (optional)
balsamic vinegar for drizzling
fresh basil leaves (optional)

Turn on the food processor, then drop in garlic through thespout and whirl until puréed. Add parsley and walnuts and pulse to chop. Add beans and eggs. Whirl to combine. Scrape into a large bowl. Stir in panko, onion, oil, salt and zest. Form into 6 patties, each about 1 in. thick. Place the patties on a plate lined with waxed paper. Let stand 10 min or refrigerate for up to 4 hours.

Heat a large non-stick frying pan over medium-high. Lightly coat pan with cooking spray. Add patties. Cook until golden, 4 to 6 min per side. Top with sliced tomatoes and serve on toasted slices of focaccia. Drizzle with balsamic and top with basil leaves.

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