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White Bean and Sage Pita Burgers

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Nutritional Information
Serving Size: 1 burger
Amount per serving Calories: 315
Fat: 10g
Saturated fat: 3.1g
Monounsaturated fat: 4.7g
Polyunsaturated fat: 1.5g
Protein: 13.2g
Carbohydrate: 43.8g
Fiber: 6g
Cholesterol: 40mg
Iron: 3.8mg
Sodium: 471mg
Calcium: 158mg

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Ingredients

  • 1 tablespoon extra-virgin olive oil, divided
  • 1/2 cup chopped onion
  • 2 garlic cloves, minced
  • 1/3 cup old-fashioned rolled oats
  • 1/3 cup sliced almonds, toasted
  • 2 tablespoons cornstarch
  • 1 1/2 teaspoons chopped fresh sage
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 (15-ounce) cans cannellini beans, rinsed and drained
  • 1 large egg, lightly beaten
  • 1/2 cup reduced-fat sour cream
  • 2 tablespoons grated fresh onion
  • 2 tablespoons crumbled feta cheese
  • 3 (6-inch) pitas, cut in half
  • 6 green leaf lettuce leaves
  • 6 (1/4-inch-thick) slices tomato

Details

Servings 6

Preparation

Step 1

1. Heat a large nonstick skillet over medium heat. Add 1 teaspoon oil to pan, and swirl to coat. Add 1/2 cup chopped onion and garlic; cook for 2 minutes, stirring frequently. Place mixture in food processor. Add oats and next 8 ingredients (through egg); process until smooth.
2. Wipe pan with a paper towel. Return pan to medium heat. Add remaining 2 teaspoons olive oil to pan, and swirl to coat. Working with one portion at a time, spoon bean mixture into a 1/2-cup dry measuring cup, and carefully remove bean mixture with a rubber spatula onto pan. (Bean mixture is very soft and sticky.) Using spatula, shape mixture into a 3/4-inch-thick round patty. Repeat procedure 5 times to form 6 patties. Cook 8 minutes or until golden, turning after 4 minutes.
3. Combine sour cream, 2 tablespoons grated onion, and cheese in a small bowl. Spread about 2 tablespoons sour cream mixture into each pita half; top with 1 lettuce leaf, 1 tomato slice, and 1 bean patty.

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