Sun-Dried Tomato, Basil, and White Bean Burger
Makes 8 small patties.
INGREDIENTS
INGREDIENTS
- 1 egg
- One 15-ounce can white beans, rinsed and drained
- 1 cup cooked quinoa
- 3 cloves garlic, minced
- 2 tablespoons roughly chopped sun-dried tomatoes
- ½ teaspoon lemon juice
- ½ cup packed fresh basil, chopped
- 3 teaspoons flour (most anything will work – I used rice flour but all-purpose is perfect)
- 1/3 cup grated Parmesan
- Big pinch chili powder
- Salt and freshly ground pepper
- Crack egg into a large bowl and beat well. Add the beans and, using a potato masher or the back of a big wooden spoon, mash them together with the egg until relatively smooth but with some chunks remaining.
- Fold in the cooked quinoa. Then add the rest of the ingredients. Mix until combined.
- Roll small handfuls of the batter into balls the size of clementines. Press down to form a patty about 3 inches in diameter. If you’re having trouble getting your burgers to adhere, add another egg and mix to combine. Add a small amount of flour, just a little at a time, if the mixture is too wet.
- Grease a pan and heat over medium. Cook the patties about 3 minutes a side, until golden brown.