From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/10
White Bean Burger
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Instructions
1
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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
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Form the mixture into 4-6 patties. Let the patties chill in the fridge for 15 minutes.
3
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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)
- Bean Moisture Magic 💧After draining canned white beans, pat them completely dry with paper towels to prevent soggy burger patties and ensure a crispy exterior when cooking.
- Binding Brilliance 🥚If your burger mixture feels too wet, add an extra tablespoon of breadcrumbs or refrigerate the mixture for 15-20 minutes to help the patties hold together more effectively.
- Sun-Dried Tomato Technique 🍅Finely mince sun-dried tomatoes to distribute flavor evenly, and reserve the oil for an extra flavor boost when pan-frying the burgers.
- Mashing Mastery 💪Use a potato masher or fork with a slightly rough technique to create texture - leave some beans partially whole for a more interesting mouthfeel and visual appeal.
- Freezer Prep Power 🧊Form patties and place them on parchment-lined baking sheets, then freeze individually before transferring to a freezer bag for easy meal prep and quick future cooking.
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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