The bean mixture is sticky, so it helps to wet the measuring cup before scooping to form patties.
1 tablespoon extra-virgin olive oil, divided
1/2 cup chopped onion
2 garlic cloves, minced
1/3 cup old-fashioned rolled oats
1/3 cup sliced almonds, toasted
2 tablespoons cornstarch
1 1/2 teaspoons chopped fresh sage
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 (15-ounce) cans cannellini beans, rinsed and drained
1 large egg, lightly beaten
1/2 cup reduced-fat sour cream
2 tablespoons grated fresh onion
2 tablespoons crumbled feta cheese
3 (6-inch) pitas, cut in half
6 green leaf lettuce leaves
6 (1/4-inch-thick) slices tomato
How to Make It
Heat a large nonstick skillet over medium heat. Add 1 teaspoon oil to pan, and swirl to coat. Add 1/2 cup chopped onion and garlic; cook for 2 minutes, stirring frequently. Place mixture in food processor. Add oats and next 8 ingredients (through egg); process until smooth.
Wipe pan with a paper towel. Return pan to medium heat. Add remaining 2 teaspoons olive oil to pan, and swirl to coat. Working with one portion at a time, spoon bean mixture into a 1/2-cup dry measuring cup, and carefully remove bean mixture with a rubber spatula onto pan. (Bean mixture is very soft and sticky.) Using spatula, shape mixture into a 3/4-inch-thick round patty. Repeat procedure 5 times to form 6 patties. Cook 8 minutes or until golden, turning after 4 minutes.
Combine sour cream, 2 tablespoons grated onion, and cheese in a small bowl. Spread about 2 tablespoons sour cream mixture into each pita half; top with 1 lettuce leaf, 1 tomato slice, and 1 bean patty.
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These were really yummy. They were easy to make and froze well to have for a quick lunch during the week. I didn't use the sour cream/feta b/c I am dairy-free, but I subbed some hummus and it was still wonderful.
Liked these a lot, but I made these changes: add 2 jalapenos in with the onion, add 2 tsp. lemon juice and 1/8 cup chopped parsley to mixture, and use the oven-roasted almonds sold as a snack food. Very important: add 2 TB seasoned bread crumbs for more body and more flavor. (Next time, I might even use the SMOKED almonds for even more flavor). Go gently in the food processor--you don't want a paste! I made these (and sauce) in the morning so the flavors could meld all day and make for easy post-work prep in the evening. Also--BIG CHANGE from method given--I divided them into six portions while still in the food processor, scooped each one up and gently molded into a patty. Then I chilled the patties all day--no crumbling or shaping problems at all!
The burgers didn't have a strong flavor, but they were still flavorful. I'm not a fan of sour cream, so I skipped the recommended dressing and topped them with hot sauce. That added a little spice. The recipe made it sound like it would be difficult to get the patties into the skillet, but I didn't think it was that difficult.
This was great - hearty, filling, and freezes well. Substituted 1 cup dry beans (and cooked them) for the canned beans. Agreed that you could easily double the garlic. But still, a great recipe for the lunch box.
I made this recipe with everything except the feta. It was delicious. I like sage and it has a predominant sage flavor. It is easy to make compared to other vegie burger type recipes. I think thinly sliced fresh onion is also good on these with the lettuce and tomato. They look good when served if you cook them at medium and do not let them burn. I like the excellent vegie burger recipe from Brenda's in Minneapolis also but this is 2/3 less time and ingrediants. They also freeze well.