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meatless monday: white bean veggie burgers

As a vegetarian I’m always looking for new delicious meatless recipes. But even if you’re an omnivore, Meatless Mondays are a great excuse to improve your health, and help the environment by going veggie once a week. The campaign is supported by everyone from Oprah to our uncle Russell Simmons to Mario Batali, and now is jumping on the Meatless Monday train.

I found this recipe from Big Girls Small Kitchen and I can’t wait to try it. Homemade veggie burgers are always better than the store-bought ones, and this version provides an interesting twist on the classic black bean burger.


White Bean Burgers
Serves 3

about 1/4 cup olive oil
1 onion, thinly sliced
2 cloves garlic, chopped
One 14-ounce can white beans, drained
1 egg
1/2 cup fresh breadcrumbs
1 tablespoon freshly ground Parmesan
juice of half a lemon
1/2 teaspoon thyme, broken up with your fingers
1 scallion, thinly sliced
1 1/2 tablespoons masa harina (just use flour if you don’t have masa on hand)
salt and pepper to taste
1/4 cup pesto
1 ripe tomato (use sundried or cherry tomatoes if you can’t find a good roma or heirloom)
3 slices whole grain bread

In a small pan, place 1 tablespoon of the olive oil. Caramelize the onions by placing them on a heavy-bottomed, wide pan with olive oil and cooking over low heat for 10-15 minutes, stirring occasionally. Add the garlic, season with salt and pepper and cook another 5 minutes over low heat. Remove from heat.

Preheat the oven to 375°F.

Combine half the beans, half the onion, the egg, breadcrumbs, Parmesan, lemon, thyme, scallion, and masa harina in a food processor. Season with generous pinches of salt and pepper. Pulse a few times, stopping to scrape down the sides with a spatula, until blended. In a small bowl, mash the rest of the beans with a fork or potato masher (you shouldn’t see any whole beans, but you don’t want to make a puree either) and combine with the rest of the mixture and the remaining caramelized onions.

Wet your hands slightly and form the mixture into 3 patties. If you have time, you can refrigerate the patties for 30 minutes or up to 12 hours.

Heat an oven-safe, heavy-bottomed pan–cast iron is great!–over medium heat for about 3 minutes. Add about 2 tablespoons of oil, enough to generously film the bottom of the pan. Place the patties in oil and cook over medium heat until just browned on the bottom, about 4 minutes. Carefully flip and brown the opposite side. Transfer to the oven and cook another 10-15 minutes, until very golden on both sides, and firm through.

Do you have a favorite veggie recipe? Share it in the comments below.

XOXO, Angela

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