Italian Bean Burgers
Ingredients
2 cups white beans, cooked and drained well1½ cups tightly packed, overcooked rigatoni (It should be very soft.), drained well
Olive oil for cooking
1 medium red onion, chopped
2 cloves garlic, minced
½ cup sun-dried tomatoes
¼ cup fresh basil, finely chopped
¼ cup fresh oregano, finely chopped
½ cup fresh parsley, finely chopped
¾ tsp. salt
6 wheat buns, lightly toasted
Preparation
• Slightly warm the white beans and pasta in the microwave. Working in batches, if necessary, use a food processor to process the beans and pasta until they reach a paste consistency. Transfer to a large bowl.
• Heat 1½ teaspoons of oil in a saucepan over medium heat. Add the onion and cook until it softens. Add the garlic and cook 1 minute longer. Remove from heat and let cool. When cooled, add the onion and garlic to the bean and pasta mixture.
• Process the sun-dried tomatoes in a food processer until finely chopped. Add to the bean and pasta mixture.
• Stir in the fresh herbs. Season with salt, adjusting to taste if necessary.
• Mash together until the mixture is firm enough to shape into patties.
• Using your hands, shape the mixture into 6 patties. Set on a baking sheet lined with paper towels and refrigerate for 30 minutes.
• Heat a large saute pan over medium heat with enough oil to coat the pan. Working in batches, cook the burgers for 4 minutes. Flip and cook for 4 more minutes, or until cooked through.
• Serve on lightly toasted wheat buns with suggested toppings.
Toppings:
Sun-dried tomato pesto
Bibb lettuce
Sauteed red onion slices
Aged pecorino or, for bolder flavor, Gorgonzola Piccante*
Roasted red pepper slices, jarred in olive oil
* Both cheeses available at The Wine Merchant, winemerchantltd.com