From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/10
Instructions
1
In a large bowl, mash 2 cans of white beans with a potato masher until mostly smooth but still slightly chunky. Stir in 1 finely minced red onion, 3 minced garlic cloves, ¼ cup chopped parsley, ⅓ cup chopped sun-dried tomatoes, and 3 tablespoon of sun-dried tomato oil. Add ½ cup of bread crumbs, 1 egg, 1 tablespoon of dried oregano, 1 teaspoon salt, and ¼ teaspoon black pepper, and mix until fully combined.
2
Form the mixture into 4-6 patties. Let the patties chill in the fridge for 15 minutes.
3
Heat a large skillet over medium heat with olive oil and cook the patties for 4-5 minutes on each side, or until golden brown.
My Calorie Intake
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Tips & Tricks (5)
- Drain and Dry Your Beans 💧Rinse canned white beans thoroughly and pat them completely dry with paper towels before mashing to prevent soggy burgers and ensure proper binding.
- Chill Before Cooking ❄️Refrigerate your formed patties for at least 30 minutes (or up to overnight) to help them hold together better during cooking and develop a superior crust.
- Toast Your Bread Crumbs 🍞Lightly toast the bread crumbs in a dry skillet before mixing to add nutty depth and improve texture, preventing them from becoming soggy.
- Mince Sun-Dried Tomatoes Finely 🍅Chop sun-dried tomatoes into small pieces rather than leaving them whole to distribute flavor evenly throughout the patty and improve structural integrity.
- Don't Overmash the Beans 🥄Leave some texture by mashing to about 75% smoothness rather than complete puree—this creates better structure and a more appealing bite in the finished burger.
Recipe Facts
Diet at a Glance
Vegetarian
Low Fat
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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