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 1œ 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
1½ 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
This article appears in July 2012.