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
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.
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.
Heat the oil in a large nonstick saute pan. Form six balls with the bean mixture and flatten.
Fry each bean burger 3-5 minutes per side and drain on paper towels to remove any excess oil.
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