You are here: Home Food & Kitchen Recipes An Even Better Burger – This Time With White Beans! An Even Better Burger – This Time With White Beans! by sharontroy April 2, 2008, 6:17 pm 2 Comments I thought about writing an April Fool’s Day post, wherein I pretended I’d gone back to eating meat. But I realized that a) Beth already did a great job covering our practical joke bases, and b) I’m a terrible liar. So I decided to stick with something I’m much better at: creating new recipes. After my black bean burger recipe got such great reviews from testers, I was inspired to make a new version of the recipe. Jeff had asked if one could substitute pine nuts for pumpkin seeds (sure!) and I started concocting from there. This week I decided to make an Italian version: White Bean Burgers! The directions for this version are nearly identical — all that’s changed is the ingredients. Wet Ingredients: 1 Can white (canellini) beans (16 oz. or soak your own) 1 Cup chopped, fresh spinach 1 and 1/2 Tsp cornstarch, mixed with equal part water Dry Ingredients: 1/2 Cup pine nuts 1/2 Cup bread crumbs 2 Cloves of garlic, chopped 1/4 Tsp Thyme A pinch each of salt, black pepper, and powdered sage You’ll want to steam your spinach a bit before adding it to the beans and cornstarch mixture. Other than that, simply follow the directions here. Another tip I found useful: because the spinach adds a lot of moisture, I was afraid the patties might fall apart. So I let them sit uncovered in the fridge for about half an hour before I cooked them, and it seemed to help. Once they were nice and brown, I put mine on a ciabatta roll, which was the perfect chewy complement. I almost always have a jar of tomato sauce on hand. (Apologies to my Italian ancestors — sometimes you need pasta and don’t have two hours to make it from scratch.) Top with a nice spoonful or two of sauce, and some chopped fresh basil. The Tuscan take on the Southwestern burger made me wonder what other variations you could try. A Greek chickpea burger topped with tahini, served in a pita? A black eyed pea burger topped with mushroom gravy, on a biscuit for some Southern flair? You could probably tweak it in all sorts of ways. I’d love to hear your ideas in the comments! See more Previous article Underground Farmer: Insider Tips on Shopping the Farmers’ Market Next article Green Diva’s Guide to Delicious Living – Straight from the Garden One Comment Leave a Reply Ohthatlookssogood. When will they make downloadable food? Reply One Ping Pingback:Seven Tips for Greening Your Barbecue This Summer : Eat. Drink. Better. Leave a Reply Cancel reply Your email address will not be published. Required fields are marked *Comment Name * Email * Website Upload a photo / attachment to this comment (PNG, JPG, GIF - 6 MB Max File Size): (Allowed file types: jpg, gif, png, maximum file size: 6MB.