White Bean and Sage Pita Burgers

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
Photo by Reen O.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

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

Directions

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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