Italian Cannellini Bean Burgers

By Carrie's Experimental Kitchen

This Italian Cannellini Bean Burger has all my favorite flavors wrapped up in one neat little package: Spinach, garlic, tomatoes, mushrooms, rosemary, how can you go wrong? You can even make these ahead of time and take for lunch as they also reheat beautifully.

Serving Size: 6 | Prep Time: 10 mins | Total Time: 20 mins

  • 1 15 oz. can cannellini beans, rinsed and drained
  • ½ cup old fashioned oats
  • 2 Tbsp Pecorino Romano cheese, grated
  • 1 scallion, chopped½ cup baby spinach1
  • Tbsp fresh rosemary, chopped
  • 2 garlic cloves
  • 2 plum tomatoes
  • 2 white button mushrooms, cleaned
  • 1 Tbsp extra virgin olive oil
  1. Add the beans, oats and cheese to your food processor and pulse 3-4 times leaving some of the beans somewhat in tack; then place the mixture in a bowl.
  2. In the same food processor, combine the scallions, spinach, rosemary, garlic, tomatoes and mushrooms; then pulse until the mixture is smooth. Add the mixture to the beans and mix well.
  3. Heat the oil in a large nonstick saute pan. Form six balls with the bean mixture and flatten.
  4. Fry each bean burger 3-5 minutes per side and drain on paper towels to remove any excess oil.

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