White Bean Burgers

By Martha Rose Shulman

Published January 11, 2010

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
30 minutes, plus 2 hours' refrigeration
Rating
4(1,386)
Comments
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These have a delicate texture and a wonderful savory taste. They’re a little tricky to turn, as they can fall apart. Don’t make them too thick and use an offset spatula, and it will be easier for you. They should be cooked on a flat griddle or pan; don’t try to grill them on a barbecue.

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Ingredients

Yield:6 patties

  • 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

Ingredient Substitution Guide
Nutritional analysis per serving

41 grams carbs; 27 milligrams cholesterol; 266 calories; 4 grams monosaturated 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

  1. 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.

  2. 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.

  3. 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.

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Ratings

4 out of 5
1,386 user ratings
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Comments

Peter

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.

Mike D in NC

This is going to sound crazy but try using instant potato flakes. They make a handy binder and thickening agent too.

Eila

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.

Tim O.

I bake these at 375 to avoid all the oil.

Lisa C

I tried adding soy sauce, lemon zest, and Parmesan but they were still so bland. Next time I’ll try minced jalapeño to the pan with the onions. But I liked the consistency of the patty and the caramelization on the outside.

KO

These patties had a nice flavor, but a mushy, pasty consistency. Rather unpleasant, frankly.

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