White Bean & Sage Burgers

by Kelli H. on May 20, 2011

I may have a minor obsession with bean burgers.  I know they don’t sound that appetizing BUT they do satisfy my craving for a turkey burger.  I say turkey burger because I don’t eat ground beef.  I can’t even remember the last time I ate ground beef. Anyway,  bean burgers have become something that I truly enjoy eating about once a week.  They are very cheap to make and of course, I’m a fan of that!  I found this recipe in Cooking Light and right away knew I had to try it.  Some people may not be a fan of sage but it’s very subtle in this recipe.  I would say try it anyway if you’re unsure of how you like sage.  The magazine called them Pita Burgers but I wasn’t really a fan of that.  That is why my picture shows it in a pita but I recommend eating them on one of those thin buns, like below:

White Bean & Sage Burgers
Adapted from Cooking Light June 2011

1 t extra-virgin olive oil
1/2 cup chopped onion
2 garlic cloves, minced
1/3 c old-fashioned rolled oats
1/3 c sliced almonds 
2 T cornstarch
1 1/2 t chopped fresh sage
2 t dijon mustard
1/2 t salt
1/4 t freshly ground black pepper
2 (15oz) cans cannellini beans, drained & rinsed
1 large egg, lightly beaten
1/2 c plain greek yogurt
2 T grated onion
2 T crumbled feta cheese

1.  Preheat oven to 350 degrees.
2.  Heat a medium skillet over medium heat.  Add 1 teaspoon oil to pan, and swirl to coat.  Add 1/2 cup chopped onion to the pan and cook for 2 minutes.  Add in garlic and cook for 1 minute.  Place mixture in food processor.  Add oats and next 8 ingredients (through egg); process until smooth.
3.  Line a baking sheet with aluminum foil and spray with nonstick spray or a silpat. Divide mixture into 6 patties and place on baking sheet.  Bake for 30 minutes or until they look crisp on top.
4.  Combine greek yogurt, feta cheese, and grated onion into a small bowl.
5.  Spread about 1 tablespoon of the yogurt mixture onto the bottom of a thin bun, top with bean burger, and whatever toppings you prefer (onion, tomato, lettuce, etc).

After dinner I was determined to make Sprinkle Bakes: Pink Velvet Roulade . We had everything on hand so I had to do it.  I was thinking about making this for my Aunt Betty’s birthday barbeque coming up and I needed to do a trial run.  The last time I made a roulade cake was for Christmas 2010 and although it was delicious, it kind of fell apart. πŸ™  I wanted to try my hand at it again. Her recipe says to beat the eggs for 5 minutes.  I did it for 7 and I still probably should have done it longer.  They weren’t the right color at 7 minutes but I was nervous and stopped anyway.  I also think I should have used my slightly smaller sheet pan so that the edges would have been a little more thick. All in all, it was delicious but I’m glad I did a run through because I don’t think I’m going to bring it to the barbeque now. It doesn’t really seem like barbeque food.  I’m going to bring what I originally had in mind.  I’m glad my coworkers devoured it the next morning.

{ 4 comments… read them below or add one }

Janelle May 20, 2011 at 5:40 pm

Yes, as a coworker – this was very tasty and I thought with that butter cream filling it might be a little too sweet for me in the morning but it wasn’t at all! I would eat it at a BBQ, no problem.

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Megan May 20, 2011 at 9:43 pm

I just had a bean burger yesterday! And the day before… I think its safe to say I share the obsession. πŸ™‚
Im going to have to try this recipe! I make a white bean and sage soup thats the bomb so I can imagine that it would work perfectly in burger form. Yum!

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Made in Sonoma May 20, 2011 at 11:02 pm

@Megan
I’ll definitely have to look into white bean and sage soup, that also sounds yummy!

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Brittany (A Healthy Slice of Life) May 23, 2011 at 12:22 pm

Oh I really, really like the sound of these! I’ve done the same flavor combo in soup form, too, but I love the idea of the bean burger. YUM!!

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