Makes 6 burgers
These are a little sweet and exceptionally creamy—which is why we prefer them fried in butter, rather than a more neutral oil. Try them in potato rolls with a flavorful condiment like caponata or tapenade—or even bunless with coleslaw on top. You can also serve in toasted brioche buns with sliced cucumbers and lots of creamy mayonnaise. Or put them in hamburger buns with a little mayonnaise and lots of kimchi. They’d also be welcome on top of a composed salad (see here). If you’re working in batches to cook the patties, use 1 tablespoon butter for frying each batch.
3 tablespoons unsalted butter, or more as necessary
½ cup finely chopped shallots
One 15-ounce can white beans, such as great northern or navy, drained and rinsed
½ cup sliced almonds
½ cup rolled oats (certified gluten-free if that is a concern)
1 large egg
1 tablespoon minced fresh tarragon leaves
2 teaspoons Dijon mustard
¼ teaspoon table salt
½ teaspoon ground black pepper
1. Melt 2 tablespoons of the butter in a large nonstick skillet over medium heat. Add the shallots and cook, stirring often, until softened, about 3 minutes. Transfer to the bowl of a food processor fitted with the chopping blade. Set the skillet aside for cooking the patties; do not wash it.
2. Add the beans, almonds, oats, egg, tarragon, mustard, salt, and pepper to the bowl of the processor. Process, scraping down the inside of the bowl occasionally, until the mixture forms a coarse paste. Scrape down the sides and remove the blade.
3. Heat 1 tablespoon butter in the skillet over medium heat. With clean, wet hands, form the bean mixture into 6 patties. Slip each into the skillet, working with only as many as will fit the pan without crowding, and cook for 7 minutes, turning halfway through, until set and crispy on the top and bottom. If the skillet is exceptionally dry, add a little more butter for each additional batch.