White bean burgers with creamy cucumbers

By Joelene

Ingredients

• 1 onion
• 1 carrot
• 1 celery stalk (each chopped)
• 2 Tbsp olive oil
• 1 clove garlic (finely chopped)
• 1 Tbsp fresh thyme
• 1/4 cup fresh flat-leaf parsley (chopped)
• two 15-oz cans white beans (rinsed)
• 1/2 tsp salt
• 1/4 tsp pepper
• toasted English muffins
• arugula
• 1/2 seedless cucumber-thinly sliced
• 1 Tbsp lemon juice
• 1 TBSP yogurt
• pinch each salt and pepper.

Preparation

Step 1

Sauté 1 onion, carrot and celery stalk (each chopped) in 2 Tbsp olive oil for 5 minutes. Stir in 1 clove garlic (finely chopped) and 1 Tbsp fresh thyme and cook for 1 minute. Stir in ¼ cup fresh flat-leaf parsley (chopped). In a bowl, mash two 15-oz cans white beans (rinsed). Fold in the vegetables, ½ tsp salt and ¼ tsp pepper; form into six 1-in.-thick patties. Heat 1 Tbsp oil in a large nonstick skillet over medium heat. Cook the patties until golden brown, 3 minutes per side. Serve on toasted English muffins with arugula and creamy cucumbers: Whisk 1 Tbsp each lemon juice and yogurt with a pinch each salt and pepper. Toss with ½ seedless cucumber (thinly sliced).