5

White Bean and Almond Burgers

Total Time
19 min
Prep
6 min
Cook
13 min
Serves
4
Difficulty
Easy
Ingredients

uncooked shallot(s)

1 item(s)

canned cannellini beans

15½ oz, (white kidney beans), rinsed and drained

dried plain breadcrumbs

¼ cup(s)

cilantro

¼ cup(s), chopped

egg(s)

1 large

slivered almonds

2 Tbsp

paprika

¾ tsp, smoked

ground coriander

¾ tsp

ground cumin

¾ tsp

table salt

½ tsp

black pepper

½ tsp

olive oil

2 tsp

reduced calorie mayonnaise

2 Tbsp

light hamburger roll(s) or bun(s)

4 item(s), split and toasted

uncooked red onion(s)

4 slice(s), thick, thin slices

fresh tomato(es)

4 slice(s), thick slices

lettuce

4 leaf/leaves, large

Instructions

  1. Place shallot in food processor and pulse until finely chopped. Add beans, bread crumbs, cilantro, egg, almonds, ½ teaspoon paprika, ½ teaspoon coriander, ½ teaspoon cumin, salt, and pepper. Pulse until mixture is well mashed.
  2. Heat oil in large nonstick skillet over medium heat. Scoop bean mixture by ½ cup measures into skillet and flatten with spatula. Cook, turning once, until browned, about 8 minutes.
  3. Meanwhile, stir together mayonnaise, remaining ¼ teaspoon paprika, ¼ teaspoon coriander, and ¼ teaspoon cumin in small bowl.
  4. Serve burgers in buns with mayonnaise mixture, onion, tomato, and lettuce.
  5. Serving size: 1 burger

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