White-Bean and Walnut Burgers

By krystallondon

Ingredients

• 1 garlic clove
• 1/2 cup packed parsley leaves
• 1/2 cup toasted walnuts
• 540-mL can white kidney or navy beans, very well rinsed and drained
• 2 eggs
• 3/4 cup panko bread crumbs
• 1/3 cup minced green onions, about 2
• 2 tbsp olive oil
• 1/4 tsp salt
• zest of 1 lemon
• 1 loaf herbed focaccia (optional)
• balsamic vinegar for drizzling
• fresh basil leaves (optional)

Details

Servings 6

Preparation

Step 1

1. Turn on the food processor, then drop in garlic through thespout and whirl until puréed. Add parsley and walnuts and pulse to chop. Add beans and eggs. Whirl to combine. Scrape into a large bowl. Stir in panko, onion, oil, salt and zest. Form into 6 patties, each about 1 in. thick. Place the patties on a plate lined with waxed paper. Let stand 10 min or refrigerate for up to 4 hours.

2. Heat a large non-stick frying pan over medium-high. Lightly coat pan with cooking spray. Add patties. Cook until golden, 4 to 6 min per side. Top with sliced tomatoes and serve on toasted slices of focaccia. Drizzle with balsamic and top with basil leaves.


Nutrients per burger without focaccia
218 calories
9 g protein
18 g carbohydrates
13 g fat
7 g fibre
332 mg sodium