Vegetable Burger with White Beans
Cathie Mooers
Ingredients:
2 1/2 tablespoons olive oil
1/2 finely chopped onion
1 finely chopped red or orange bell pepper
¼ head red cabbage, finely shredded and copped
1 1/2 teaspoons minced garlic
1 can cannellini beans, drained and rinsed
1 egg plus 1 egg yolk, lightly beaten
1 tablespoon minced chives
2 teaspoons minced fresh parsley
1/2 cup dry unseasoned breadcrumbs
1 teaspoon Creole Seasoning
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Hamburger buns, for serving
Garnishes and condiments as desired.
In a nonstick skillet, heat 2 tablespoons of the olive oil and sauté‚ the onion, bell pepper, cabbage, and garlic until soft, 3 to 4 minutes. Set aside to cool.
In a medium mixing bowl, mash the beans with the back of a fork. Stir in the cooled vegetables, egg mixture, chives, parsley, breadcrumbs, and seasonings and mix well.
Divide the mixture into 6 patties. Wrap and refrigerate until thoroughly chilled.
When ready to serve, heat the remaining olive oil in a large nonstick skillet and cook the burgers until golden on both sides and heated through, about 2 minutes per side. Serve hot, on lightly toasted buns, garnished with desired condiments.
