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.
White Bean and Sage Pita Burgers
Comments and Reviews 1-8 of 8
markhall Posted: 06/15/11
Mplsmom Posted: 06/03/11
I agree with the initial review, rather flavorless, but we liked that because we can easily use this as a base recipie and make it any flavor; BBQ, Thai, lemon herb and so forth. Quick and easy to make and stayed together when cooking. I'd add more garlic next time. I sauteed the onion/garlic then added all the herbs, oats, and almonds for a few min before blending.
aahayes Posted: 06/01/11
eh. This recipe, as is, is bland. I'd didn't like it, my husband ate 2 helpings. The burgers were easy to pull together; it was quite dry at first, but ground up nicely when I added a bit of water. They also make quite large patties -if I were to do it again, I'd make that same amount into 9 instead of 6 patties. They just didn't have a lot of flavor. The sauce that goes along with them was delicious. I used greek yogurt in place of the sour cream and it was delicious. Sounds weird to put grated onion in it, but that addition made the sauce quite good. Served it with a mediteranean salad of veggies, feta, olives and quinoa.
stefaniegano Posted: 06/19/11
doubled the garlic and used a lot more sage; good texture and the combination of the pita with the burger, veggies and spread is great.
lindyblue Posted: 07/21/11
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.
creamcheese Posted: 07/17/11
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.
EllenDeller Posted: 08/13/11
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!
LDombeck Posted: 01/16/12
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.