White-bean and walnut burgers
76
- Prep Time20 mins
- Total Time20 mins
- Makes6
Michael Graydon
Ingredients
1 garlic clove
1/2 cup packed parsley
1/2 cup toasted walnuts
540-ml can white or navy kidney beans, very well drained and rinsed
2 eggs
3/4 cup panko bread crumbs
1/3 cup minced green onions, about 2
2 tbsp olive oil
1/4 tsp salt
lemon zest, 1 lemon
1 loaf herbed focaccia, optional
balsamic vinegar, for drizzling
fresh basil leaves, optional
Instructions
Turn on the food processor, then drop in garlic through the spout and whirl until puréed. Add parsley and walnuts and pulse to chop. Add beans and eggs. Whirl to combine. Scrape into a large bowl. Stir in panko, onion, oil, salt and zest. Form into 6 patties, each about 1 in. thick. Place the patties on a plate lined with waxed paper. Let stand 10 min or refrigerate for up to 4 hours.
Heat a large non-stick frying pan over medium-high. Lightly coat pan with cooking spray. Add patties. Cook until golden, 4 to 6 min per side. Top with sliced tomatoes and serve on toasted slices of focaccia. Drizzle with balsamic and top with basil leaves.
Nutrition (per serving)
Calories 218, Protein 9g, Carbohydrates 18g, Fat 13g, Fibre 7g, Sodium 332mg.