Cannellini (White Bean) Veggie Burgers

Total Time
1hr
Prep 30 mins
Cook 30 mins

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 Nutrition

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.