Continuing on with my summer sandwich bonanza, I recently made a veggie alternative to the standard beef burger. It was even a little different from your standard veggie option because I used white beans instead of black. Behold, the White Bean and Sage Pita Burger, adapted from Cooking Light.
- 1 tablespoon extra-virgin olive oil, divided
- 1/2 cup chopped onion
- 2 garlic cloves, minced
- 1/3 cup old-fashioned rolled oats
- 1/3 cup sliced almonds, toasted
- 2 tablespoons cornstarch
- 1 1/2 teaspoons chopped fresh sage
- 2 teaspoons Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 (15-ounce) cans cannellini beans, rinsed and drained
- 1 large egg, lightly beaten
- 1/2 cup reduced-fat sour cream (I used plain Greek yogurt)
- 2 tablespoons grated fresh onion
- 2 tablespoons crumbled feta cheese
- 3 (6-inch) pitas, cut in half
- 6 green leaf lettuce leaves (I used arugula)
- 6 slices tomato
Heat a large nonstick skillet over medium heat. Add 1 teaspoon oil to pan, and swirl to coat. Add 1/2 cup chopped onion and garlic; cook for 2 minutes, stirring frequently. Place mixture in food processor. Add oats and next 8 ingredients (through egg); process until smooth.
Wipe pan with a paper towel. Return pan to medium heat. Add remaining 2 teaspoons olive oil to pan, and swirl to coat. Working with one portion at a time, spoon bean mixture into a 1/2-cup dry measuring cup, and carefully remove bean mixture with a rubber spatula onto pan. (Bean mixture is very soft and sticky.) Using spatula, shape mixture into a 3/4-inch-thick round patty. Repeat procedure 5 times to form 6 patties. Cook 8 minutes or until golden, turning after 4 minutes.
Combine sour cream, 2 tablespoons grated onion, and cheese in a small bowl. Spread about 2 tablespoons sour cream mixture into each pita half; top with 1 lettuce leaf, 1 tomato slice, and 1 bean patty.
You can really taste the distinct sage flavor in these burgers. I only made a little bit of the yogurt/feta sauce, so for the remainder of the burgers I used pesto, cucumber and arugula as fillings. Enjoy!