|White bean burger on whole wheat bun|
Here's how the SRC works: each month I am assigned another member's blog (a different one each month). I then pick any recipe from that blogger's site, make it and write about it here. There's also a link hop at the end of the post so that I (and you) can check out all the other participating blogs and their great recipes.
I was a little nervous about this month's assignment, as I knew it would fall right during Detox January. I had my fingers crossed that I would be assigned a blog with at least a couple of healthy recipes from which I could choose.
I hit the jackpot!
My assigned blog was Cooking Whims, written by Megan, another New Englandah (yay!). Megan is clearly a big fan of Cooking Light recipes, as am I, so I was thrilled to find so many things to try. In fact, I wound up making two of her recipes and had a hard time choosing which one to feature (really, it came down to which one yielded a better photo).
The winner? White bean burgers, a perfect, meatless dinner option for Detox January.
Not all bean burgers are created equal, mind you; I've had too many experiences with their being either too crumbly or too gloppy, both conditions resulting in a burger that just won't stay together on a bun.
I'm happy to report that these white bean burgers not only held together but were also moist and flavorful. I modified Megan's recipe (adapted from Cooking Light) just a bit to accommodate what I had on hand, so I've presented it for you below.
I served these burgers on store-bought whole wheat buns but they'd be wicked on homemade Black Friday sandwich buns. And, if you're lucky enough to have tomato jam on hand, it would be an amazingly superior substitution for sliced tomato.
White Bean Burgers (adapted from Cooking Whims)
Note: This recipe yielded 6 large, kaiser-roll-sized burgers. You can make the burgers a bit smaller (and make 8) if you're using smaller buns.
For the dressing --
1/2 cup non-fat plain Greek yogurt
2 tablespoons minced green onion or chives
3 tablespoons crumbled feta cheese
For the burgers --
1 onion, chopped
3 cloves garlic, minced
1/3 cup old-fashioned oats
1/3 cup almonds (sliced or whole, doesn't matter)
2 tablespoons cornstarch
2 tablespoons fresh sage leaves, chopped
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon black pepper
2 15-ounce cans white beans (cannellini or great northern), rinsed and drained
Whisk the yogurt, chives and feta cheese in a small bowl and set aside.
Heat a little olive oil in a skillet over medium. Add the onion and garlic and saute until the garlic is fragrant and the onion is beginning to soften (about 2-3 minutes). Place the onion mixture, along with the next nine ingredients (the oats through the egg), in a food processor and whirl until smooth.
Add a bit more olive oil to the skillet and re-heat it over medium heat. Using a 1/2-cup measure, drop the bean mixture into heaps in the skillet (carefully use a spatula and damp hands to shape and pat them into rounds. Cook for a total of 8-10 minutes, turning once, until nicely browned.
Serve the burgers -- topped with the dressing and spinach or lettuce leaves, as well as sliced tomato -- on lightly toasted buns.