White Bean Burgers With Spinach

Total Time
35mins
Prep 25 mins
Cook 10 mins

This recipe came from Better Homes and Gardens and DH and I liked it very much. The burgers had great flavor and consistency. DH said so far, this has been the best meatless burger recipe we have made to date. Instead of using the country Italian bread, we just used hamburger buns. We chopped the parsley. We did not top with the Easy Tomato Sauce.

Ingredients Nutrition

Directions

  1. In a medium bowl, mash beans with a fork or potato masher. Stir in half the bread crumbs, the carrot, onion, egg, half of the parsley, 1 Tb olive oil, and 1/4 tsp each salt and pepper. Combine remaining breadcrumbs and parsley in a shallow dish.
  2. Shape bean mixture into 4 patties (mixture will be soft). Dip both sides of patties into bread crumb mixture to coat.
  3. Heat remaining 2 Tb oil in a large skillet over medium heat. Add patties. Cook for 4 minutes per side or until well browned.
  4. Arrange spinach and patties on bread slices or buns. Top with Easy Tomato Sauce.
  5. Easy Tomato Sauce:.
  6. Place tomatoes in a blender or food processor. Cover and blend or process to desired consistency. Pour into a bowl and stir in snipped fresh basil. Season to taste with salt and pepper.
Most Helpful

These were good. They were slightly dry, next time I will use less bread crumbs and more carrots. I made the tomato sauce that came with this recipe and that was delicious. The only big change I made was to add a slice of mozzarella after flipping the burgers over during the last 4 minutes of cooking. Thanks for posting this great healthy burger recipe Dr. Jenny. Made for Photo Tag Spring 2013. P.S. Sorry that the photo was bad, I couldn't get a good picture no matter what setting I had this on. : (

ElizabethKnicely July 08, 2013

Yum! Great concept. I did end up using jarred tomato sauce and added a bit of cheese on top (love cheese). I found this well balanced, although I suggest making thin patties as they are a bit mushy when really thick.

sofie-a-toast June 17, 2013