White Bean Burger Recipe
Hearty veggie burgers made with cannellini beans, parsley, red onion, and seasoned Panko breadcrumbs. Pan-fried until golden with a crisp exterior and tender center.
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Servings: 3
Calories: 222kcal
Ingredients
- 1 15- ounce can cannellini beans rinsed and drained (reserve liquid if making vegan)
- 3/4 cup parsley chopped
- 1/3 cup seasoned Panko breadcrumbs
- 1/4 cup red onion chopped
- 3 tablespoons aquafaba liquid from the canned beans
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons olive oil
Instructions
- Into a food processor, add the beans, parsley, bread crumbs, red onion, aquafaba (or egg), salt, and pepper. Pulse until combined but still slightly chunky. Don’t overmix—you want texture. (Alternatively, add to a large bowl and use a potato masher to combine.)
- Divide the mixture into three portions. Roll each into a ball and flatten into a 4-inch patty.
- Heat olive oil in a large skillet over medium heat. Add the patties and cook for about 4 minutes per side, or until golden and lightly crisp. Adjust cooking time as needed.
- Serve warm on toasted burger buns with your favorite toppings.
Nutrition
Calories: 222kcal | Carbohydrates: 29g | Protein: 9g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 557mg | Potassium: 118mg | Fiber: 8g | Sugar: 1g | Vitamin A: 1265IU | Vitamin C: 21mg | Calcium: 122mg | Iron: 4mg
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