Color & Control:

White Bean Burgers with Spinach

A crispy bread crumb coating gives these skillet-seared veggie patties a satisfying texture. Serve this veggie burger recipe with a simple homemade tomato-basil sauce for a fresh swap for ketchup.


1 15 ounce can cannellini beans, rinsed and drained
1 ½ cups soft bread crumbs
¼ cup shredded carrot
¼ cup finely chopped onion
1 egg
2 tablespoons snipped fresh parsley
3 tablespoons olive oil
4 slices country Italian bread, toasted
1 cup packed fresh baby spinach
¼ cup Easy Tomato Sauce (recipe below)


Step 1
In a medium bowl mash beans with a fork or potato masher. Stir in half of the bread crumbs, the carrot, onion, egg, half of the parsley, 1 tablespoon olive oil, and 1/4 teaspoon each salt and pepper. Combine remaining bread crumbs and parsley in a shallow dish.

Step 2
Shape bean mixture into 4 patties (mixture will be soft). Dip both sides of patties into bread crumb mixture to coat.

Step 3
Heat remaining 2 tablespoons oil in a large skillet over medium heat. Add patties. Cook for 4 minutes per side or until well browned.

Step 4
Arrange spinach and patties on bread slices. Top with Easy Tomato Sauce. Makes 4 servings.

Easy Tomato Sauce


1 14.5 ounce can diced tomatoes, undrained
2 tablespoons snipped fresh basil
Ground black pepper


Step 1
Place tomatoes in a blender or food processor. Cover and blend or process to desired consistency. Pour into a bowl and stir in snipped fresh basil. Season to taste with salt and pepper.

Source: Better Homes & Gardens

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