This recipe was good, but not quite as good as I thought it would be. That being said, the sauce was delicious!
White Bean and Sage Pita Burgers
More From Cooking Light
Total: 27 Minutes
- Calories: 315
- Fat: 10g
- Saturated fat: 3.1g
- Monounsaturated fat: 4.7g
- Polyunsaturated fat: 1.5g
- Protein: 13.2g
- Carbohydrate: 43.8g
- Fiber: 6g
- Cholesterol: 40mg
- Iron: 3.8mg
- Sodium: 471mg
- Calcium: 158mg
- 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
- 1. 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.
- 2. 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.
- 3. 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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