White Bean and Sage Pita Burgers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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The bean mixture is sticky, so it helps to wet the measuring cup before scooping to form patties. Ingredients:
1 tablespoon extra-virgin olive oil, divided |
1/2 cup chopped onion |
2 garlic cloves, minced |
1/3 cup old-fashioned rolled oats |
1/3 cup sliced almonds, toasted |
2 tablespoons cornstarch |
1 1/2 teaspoons chopped fresh sage |
2 teaspoons dijon mustard |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
2 (15-ounce) cans cannellini beans, rinsed and drained |
1 large egg, lightly beaten |
1/2 cup reduced-fat sour cream |
2 tablespoons grated fresh onion |
2 tablespoons crumbled feta cheese |
3 (6-inch) pitas, cut in half |
6 green leaf lettuce leaves |
6 (1/4-inch-thick) slices tomato |
Directions:
1. Heat a large nonstick skillet over medium heat. Add 1 teaspoon oil to pan, and swirl to coat. Add 1/2 cup chopped onion and garlic; cook for 2 minutes, stirring frequently. Place mixture in food processor. Add oats and next 8 ingredients (through egg); process until smooth.
2. Wipe pan with a paper towel. Return pan to medium heat. Add remaining 2 teaspoons olive oil to pan, and swirl to coat. Working with one portion at a time, spoon bean mixture into a 1/2-cup dry measuring cup, and carefully remove bean mixture with a rubber spatula onto pan. (Bean mixture is very soft and sticky.) Using spatula, shape mixture into a 3/4-inch-thick round patty. Repeat procedure 5 times to form 6 patties. Cook 8 minutes or until golden, turning after 4 minutes.
3. Combine sour cream, 2 tablespoons grated onion, and cheese in a small bowl. Spread about 2 tablespoons sour cream mixture into each pita half; top with 1 lettuce leaf, 1 tomato slice, and 1 bean patty.
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