White Bean Burgers
Published January 11, 2010
Andrew Scrivani for The New York Times
- Total Time
- 30 minutes, plus 2 hours' refrigeration
- Rating
- Comments
- Read comments
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Ingredients
2 cans white beans, drained and rinsed
2 tablespoons extra virgin olive oil
1 small onion, finely chopped
Salt to taste
2 to 3 large garlic cloves (to taste), green shoots removed, minced
⅔ cup finely grated carrot
3 tablespoons freshly squeezed lemon juice
¼ cup finely chopped parsley
2 teaspoons minced fresh sage or thyme
½ cup fresh bread crumbs
1 egg, beaten
Freshly ground pepper to taste
Whole grain hamburger buns and the condiments of your choice
Nutritional analysis per serving
41 grams carbs; 27 milligrams cholesterol; 266 calories; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 9 grams fiber; 504 milligrams sodium; 14 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
- Step 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, ½- to ¾-inch thick. Set on a parchment-covered baking sheet and cover with plastic wrap. Refrigerate for 1 to 2 hours.
- Step 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.
Private Notes
Comments
Really enjoyed this recipe. I don't have a kitchen, so I just ordered take out. Figured it was easier than reading a recipe then changing it entirely like most of the commenters lol.
This is going to sound crazy but try using instant potato flakes. They make a handy binder and thickening agent too.
I really enjoyed this recipe, but did make a couple changes: added about 1/4 cup parmesean cheese, and to season, added rosemary, a dash of lemon pepper, salt, and a dash of regular pepper.
these were delicious! I am no vegetarian but trying to incorporate more vegetarian meals into the rotation these a definitely being added. I'd like to try some different spices/flavors anyone have any recommendations they've tried?
Made exactly as written with ingredients, but used Rancho Gordo Royal Corona beans that I cooked the day before in place of the canned beans in recipe. Made a half recipe; one can = 9oz cooked beans (without the broth). Used immersion blender as that is easier to transfer. Where I deviated was instead of pan frying I used my convection-roast option in my oven at 400 (as suggested by other commenters) on parchment paper 20 mins, after I sprayed with olive oil. Flipped at 10 mins. No issue w/burger falling apart. Served w/melted cheese, avocado, arugula. I thought it was very tasty; could imagine it w/parm cheese to make it more moist. Husband said he could eat these in place of regular hamburgers. A keeper!!!
I bake these at 375 to avoid all the oil.