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. 🙁 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.