White Bean Burgers With Spinach Recipe 455 Food

WHITE BEAN BURGERS WITH SPINACH RECIPE - (4.5/5)

Steps:

• In a medium bowl mash beans with a fork or potato masher. Stir in half of the bread crumbs, the carrot, onion, egg, half of the parsley, 1 tablespoon olive oil, and 1/4 teaspoon each salt and pepper. Combine remaining bread crumbs and parsley in a shallow dish. Shape bean mixture into 4 patties (mixture will be soft). Dip both sides of patties into bread crumb mixture to coat. Heat remaining 2 tablespoons oil in a large skillet over medium heat. Add patties. Cook for 4 minutes per side or until well browned. Arrange spinach and patties on bread slices. Top with Easy Tomato Sauce. Makes 4 servings. Easy Tomato Sauce Directions 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.

WHITE BEAN BURGERS WITH SPINACH

Steps:

• 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.
• Shape bean mixture into 4 patties (mixture will be soft). Dip both sides of patties into bread crumb mixture to coat.
• Heat remaining 2 Tb oil in a large skillet over medium heat. Add patties. Cook for 4 minutes per side or until well browned.
• Arrange spinach and patties on bread slices or buns. Top with Easy Tomato Sauce.
• Easy Tomato Sauce:.
• 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.

SPINACH BURGERS

Steps:

• Chop spinach and onion.
• Mix all ingredients together.
• Make into 6 patties.
• Grill or fry until done, about 5 minutes per side.

CANNELLINI (WHITE BEAN) VEGGIE BURGERS

Steps:

• 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.
• 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.
• Scoop the mixture into a bowl and refridgerate for 20-30 minutes, it's okay if it stays in longer.
• 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.).
• 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.
• Serve on your favorite buns/breads with the fixings you like. I particularly like these with ketchup or marinara sauce.

WHITE BEANS AND SPINACH

Steps:

• Place water, garlic and spinach in a large skillet. Cook, covered, over medium heat just until tender, 2-3 minutes, stirring occasionally. Stir in remaining ingredients; heat through.

SPINACH BEAN BURGERS

Steps:

• Add navy beans, lentils, breadcrumbs, minced onion, garlic powder, and eggs to food processor. Process 1 minute or until thoroughly mixed.
• Removed from food processor into large bowl and mix the spinach in with a large spoon, or with your hands. If you have some who don't like spicy food, go ahead and shape a couple burgers now. Then add red pepper flake and mix thoroughly.
• Add oil to large fry pan and preheat. While heating pan, shape mix into burgers. These do not shrink like ground beef, so make them the size you would like the finished result to be.
• Fry 3-5 minutes per side until golden brown.
• Serve with your favorite hamburger toppings.

WHITE BEAN BURGERS

Steps:

• Heat 1 tablespoon of the olive oil in a medium-size skillet and add the onion. Cook, stirring, until tender, about 5 minutes. Add a pinch of salt, the garlic and the grated carrot, and continue to cook for another minute or two, until fragrant and the carrot has softened slightly. Remove from the heat.
• In a food processor fitted with the steel blade, puree the beans with the lemon juice. Transfer to a bowl and stir in the onion mixture, the parsley, sage or thyme, the bread crumbs and the egg. Season to taste. Shape into patties, ½- to ¾-inch thick. Set on a parchment-covered baking sheet and cover with plastic wrap. Refrigerate for 1 to 2 hours.
• Heat the remaining oil in a large, heavy skillet or on a griddle over medium heat and brown the patties for 4 minutes on each side, being very careful when you turn them over. An offset spatula works well for this. Serve on whole grain buns, with the condiments of your choice.