Preparation Time: 10 minutes
Cook Time: 10 minutes
Ever since their inception, veggie burgers usually have gotten a bad rap for being terrible in flavor or strange in texture, or both. This recipe utilizes plenty of tasty ingredients and has a boost of extra fiber and protein from the base of white beans. They are pan fried in olive oil or vegetable oil which keeps the overall level of saturated fats very low. Serve with condiments, rolls and sides of your choice.
- 2 - 3 tbsp. olive oil
- 1 small onion, finely chopped
- 4 large garlic cloves, minced
- 1 roasted red pepper, diced
- 1 tsp. dried thyme
- 2 cans white beans, drained and rinsed (Cannellini beans, Great Northern beans, Butter beans, etc.)
- 2 tbsp. freshly squeezed lemon juice
- 1 cup baby spinach, finely chopped
- 1/2 cup seasoned bread crumbs
- 1 egg, beaten
- Kosher salt
- Freshly ground black pepper
- Olive oil or vegetable oil, for pan frying
Heat the olive oil in a large skillet over medium low heat and sauté the onion until translucent. Add the garlic and sauté until fragrant, about 1 minute. Add the red pepper and thyme. Season well with salt and pepper and sauté 4 - 5 minutes. Remove from the heat.
In a large mixing bowl, mash the beans with a fork or potato masher, leaving some of them a little chunky. Add the spinach, lemon juice, bread crumbs, egg and sautéed vegetable mixture. Season well with salt and pepper. Use a fork to mix well. Refrigerate for 30 minutes - 1 hour.
In a large skillet, heat enough oil over medium heat to generously cover the bottom of the pan. Shape into 6 patties. Fry 3 patties at a time to prevent overcrowding; cook for about 5 minutes on each side or until browned.
Serve immediately on buns with the condiments of your choice.