Cannellini (White Bean) Veggie Burgers

“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.”
READY IN:
1hr
SERVES:
4
YIELD:
4 burgers
UNITS:
US

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.

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