White Bean Burgers

When veggie burgers first hit the market, the most common complaints were that the flavor was off or that the texture was strange, or both. Advancements in food technology and improvements in recipes today yield far more edible products suitable for both the vegetarian and non-vegetarian crowds. This simple recipe uses affordable ingredients and best of all, the end result is tasty and healthy. The base of beans provides beneficial dietary fiber and a good amount of non-animal protein, which is always a plus for the vegans/vegetarians. However, if making these burgers for vegans, you will have to find a suitable substitute for the egg. Serve these burgers with condiments, rolls and sides of your choice.

White Bean Burgers

2 - 3 tbsp. olive oil

1 small onion, finely chopped

4 large garlic cloves, minced

1 roasted red pepper, diced (optional)

1 tsp. dried thyme (or 1 tbsp. fresh thyme)

2 (15 oz.) cans white beans, drained and rinsed

1 cup baby spinach, finely chopped

2 tbsp. fresh lemon juice

½ cup seasoned bread crumbs

1 egg, beaten

Kosher salt

Freshly ground black pepper

Olive oil or vegetable oil, for pan frying

Heat the olive oil in a large skillet over medium low heat and sauté the onion until translucent. Add the garlic and sauté until fragrant, about 30 seconds to 1 minute. Add the red pepper (if using) and thyme. Season well with salt and pepper and sauté an additional 4 - 5 minutes. Remove from the heat.

In a large mixing bowl, mash the beans with a potato masher or fork, leaving them a little chunky. Add the spinach, lemon juice, bread crumbs, egg and sautéed vegetable mixture. Season well with salt and pepper. Use a fork to mix well. Refrigerate for 30 minutes to 1 hour.

In a large skillet, heat enough oil over medium heat to generously cover the bottom of the pan. Shape the bean mixture into 6 patties. Fry 3 patties at a time to prevent overcrowding; cook about 5 minutes on each side or until browned.

Serve immediately on buns with the condiments of your choice.

Serves 6