Good ol’ bean burgers with an Italian twist.
Yields 8 burgers
Prep time: 40 minutes
Baking time: 30 minutes
2 tablespoons extra-virgin olive oil, plus more as needed
2 cups diced onions
3 garlic cloves, pressed or minced
1 teaspoon dried basil
1 teaspoon dried oregano
⅔ cup chopped walnuts
½ cup bread crumbs
3 cups cannellini beans (two 15-ounce cans, drained)
2 teaspoons tomato paste
1 teaspoon balsamic vinegar
Dash of cayenne pepper
½ cup chopped fresh parsley
Salt, and freshly ground black pepper
Slices of mozzarella cheese (optional)
Warm the olive oil in a large skillet on medium-low heat. Add the onions and cook until soft, about 10 minutes. Add the garlic, basil, and oregano and cook for 5 minutes. Stir in the walnuts and bread crumbs and cook for about 3 minutes. Add the drained cannellini beans and mash (with a fork or a potato masher) and then stir well. Cook for 5 minutes.
Preheat the oven to 375°F. Lightly oil a baking sheet.
Place the bean mixture in a large bowl. Add the tomato paste, vinegar, cayenne, and parsley and stir well. Season with salt and black pepper to taste.
Using a ½-cup dry measuring cup, scoop out the mixture. Place on the baking sheet and slightly flatten each burger. Bake for 30 minutes, until golden brown. If you like, top each burger with a slice of mozzarella and return to the oven for about a minute, until just melted.
Add 1 cup diced bell peppers when adding the onions.
Top each burger with a large tomato slice or some tomato sauce. Round out a meal of Italian Cannellini Burgers with Spaghetti Squash with Sage and Parmesan and Spicy Broccoli Rabe with Sun-Dried Tomatoes and Almonds. It will be a colorful plate.