White Bean “tastes like a turkey burger” Burger
1 onion
1 carrot
4 ounces plain breadcrumbs
2 -15 ounce cans cannellini beans (or great northern beans)
salt and pepper to taste
1/2 teaspoon dried Parsley
1/2 teaspoon dried Rosemary
1/2 teaspoon dried Sage
1/4 teaspoon dried Thyme
2 tablespoons flour
olive oil (for frying)
Put half of the breadcrumbs in a large mixing bowl. Finely chop the onion and grate the carrot. Fry the onion in 1/2 tablespoon of oil until softened. Add the grated carrot and fry for another 2 or 3 minutes, then add the onions and carrot to the breadcrumbs in the mixing bowl.
Rinse the beans thoroughly and drain very well. Mash them roughly with a fork or a potato masher and stir into the carrot mixture with the salt and pepper. If this mixture is too wet, you may have to add more breadcrumbs to help hold them together.
Put the remaining breadcrumbs in a bowl with the flourand spices. Shape the bean mixture into 4 – 6 burgers depending on how big you want them. Thoroughly coat each burger in the flour and breadcrumb mixture. Heat 3 tbsps. oil in a frying pan, and carefully add the burgers. Fry each side for about 5 minutes until golden brown. Serve on your favorite whole grain bun with your favorite dressings. I serve this with a side of Vegan Yum Yum’s cranberry sauce which can be found here: http://veganyumyum.com/2007/10/jellied-cranberry-sauce/
Sometimes, instead of serving this as a side, I spread the inside top of the bun with the jellied cranberry sauce. It is delicious.
NOTE: Sometimes I use a whole teaspoon of sage for these burgers. I think it just makes it better.
Feels like Thanksgiving dinner.
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