Cannellini (White Bean) Veggie Burgers |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
I whipped these up when I wanted a change from my regular lentil burgers, they'd be nice to veganize but I find I really need the egg whites to bind them. Lately I've been like a kid fascinated with a new toy with my new food processor!!! That sucker's got a powerful blade which is perfect for those fork-resistant beans and I'm using more real garlic and herbs now. Prep time includes the chill time. Ingredients:
1 (15 ounce) can cannellini, rinsed and drained |
1/3 cup chopped onion (i use the frozen kind thawed out, this'd be one small onion) |
2 garlic cloves, peeled |
1 tablespoon fresh parsley, chopped (or 1 tsp dried parsley) |
2 tablespoons nutritional yeast |
2 tablespoons sesame seeds (not tahini) |
2 egg whites (or 1 whole egg) |
1/2 cup breadcrumbs (i use whole-wheat) |
1 teaspoon paprika |
1/2 teaspoon sea salt |
1/2 teaspoon black pepper |
1 dash cayenne pepper |
Directions:
1. Rinse and drain the can of white kidney beans, or if you prefer to use dried beans, cook 2/3 dry cup of them ahead of time. Use 1 whole egg, or separate two eggs, discarding the yolks.
2. Put everything on the list into your food processor and chop until you reach the desired consistency- a total puree, or a rougher chop that still has some whole pieces of beans in there.
3. Scoop the mixture into a bowl and refridgerate for 20-30 minutes, it's okay if it stays in longer.
4. Form patties with your hands, you'll get 4 large ones or 6 smaller ones (which I prefer because I eat them on English muffins.).
5. Heat some olive oil on a frying pan, adding more as needed (mine tends to evaporate after a few minutes) to cook each patty for about 6-7 minutes on each side until golden brown.
6. Serve on your favorite buns/breads with the fixings you like. I particularly like these with ketchup or marinara sauce.
|
|