Intro
It has been decided, in my mind, that burgers should have an extended season. I admit there is little better than a burger with the faint taste of a charcoal grill, slathered with mayonnaise and cheese, pickles and onions. Said burger is enjoyed while your feet are dipped in a child’s pool to cool from the hot summer sun, but I want a burger extension.
I want to eat them while the wind unravels the leaves in jewel tones, off their tender branches. I’d love to eat a burger sitting next to a flickering fireplace while watching the snow gracefully fall outside. I would even eat one when the first tip of asparagus pops through the nearly frozen earth.
The principle remains the same – bread, patty and a few carefully selected accessories to pull it all together. But the recipes are a sign of the season.
This time of year our burger is a far cry from our frequent Summer variety. In place of the meat we blend a mixture of white beans with sweet and acidic sun-dried tomatoes as well as fresh rosemary whose sturdy branches are holding firm against the new set-in chill. A soft bun or hearty bread create the foundation. To that we add stone ground mustard, arugula and pickles. I’m sure a bit of cheese, perhaps feta or creamy goat, would be a welcomed addition. Either way it is a burger that Summer would be proud of.
White Bean Burgers with Rosemary and Sun-Dried Tomatoes
makes 4, large or 6-8 small burgers
2 cans cannellini beans, drained and rinsed
¾ cup panko bread crumbs
1/4 cup chopped sun-dried tomatoes
1 tbl fresh rosemary, chopped
¾ tsp kosher salt
¼ tsp pepper
3 garlic cloves, minced
pinch chili flake
2 eggs
Pre-heat your oven to 375*F
In a large bowl or a food processor add the beans. Mash them up a bit while still maintaining some bits of bean. Add to this the remaining ingredients except for the eggs. Taste for seasoning then add the eggs. Let this sit for 15 minutes or so. During this time the bread crumbs will soak up a bit of the moisture. The mixture will be wet but still able to form a patty, similar to ground meat actually. If the mixture feels dry at all add a bit of olive oil to moisten. If too wet add a bit more panko.
Line a sheet pan with parchment and a bit of oil or pan spray. Form four patties and place in a 375*F pre-heated oven. Bake 10-15 minutes on each side. Serve on crusty bread or a hamburger bun with spicy mustard, pickles, and greens (I like arugula).
Umm…yum! I love bean burgers, but never thought of using white beans. This sounds delicious, and I have no trouble extending my burger season to a year-round occasion 🙂
Now this is a sandwich that I can completely admire! Tasty stuff.
I’ve been making my own veggie burgers for years, but I’ve grown tired of my usual recipe. These look fabulous!
Vegetarian and healthy! Looks so fresh and satisfying.
Oh yum- I would be perfectly happy to enjoy this burger. I think the addition of sun dried tomato is very smart, gives it that umami flavor I crave in a burger.
That is the perfect lunch for this snowy October day!
Gorgeous drool-worthy photos and mouth-watering burger. Like!
your dreamy writing has sucked me right in, what a wonderful love sonnet to the burger seasons. I agree fall burgers have always sounded appealing to me, and winters and spring ones too.
Mmm these burgers sound lovely!
I whole heartedly agree – bring on the burger!
Glorious photos. Have to think on this a bit. Bean burgers. hmmm
I agree- burgers shouldn’t have a season! I can’t wait to make this..love white beans! Hope you have a lovely weekend, Ashley!
this recipe encompasses some of my favourite ingredients – can’t wait to try it!
OOOO this looks fantastic. And what a great way to cut cost by cutting out the meat. I often think meatless burgers make for sad burgers, but it looks like you’ve avoided that scenario. Hope the fire and you are enjoying!
These are stunning.
I simply LOVE these photos!! White bean burger sounds delish!
wow. and you know what I love the most about the whole thing? I mean, I love it all, but the fact that you use crusty, wholesome bread instead of burger buns (which I HATE, I don’t know why), that made it my new favorite burger recipe. I am going to make it in a stormy night and eat it on the sofa watching a funny, witty movie. Thanks for that. You made my night (one of them for sure!).
This sounds amazing. I’ve been craving veggie burgers the past few days,
Burger from scratch! This looks amazing and absolutely delish.
I adore white beans, rosemary and sundried tomatoes. A perfect way to fit another meatless meal into the menu, love this!
Eat your heart out, MacDonalds! I am always up for a great veggie burger recipe, and your photos are just wonderful.
Oh my goodness, yum. Loving the shot of the burger and the red pepper. Beautiful.
I am always on the look out for great veggie burger recipes, and this looks amazing. Your photos are making my mouth water.
delicious! we just made some hearty mushroom burgers and I’ve been tossing up other vego burger ideas, beans have certainly come to mind, can’t wait to try these ones.
I’ve been collecting “veggie burgers” recipe, made a few but they were not what I had in mind. I must try yours, the white beans seem like a great base, and I love sundried tomatoes..
gorgeous photos, by the way…
That’s my kind of burger! Although I’ve been vegetarian for ages, I have never really experimented with veg burgers. I love that this one is not trying to be, or taste like, meat. Lovely!
I apologize to those of you who saw the last comment before I had a chance to delete it from my site. It was incredibly hateful and I will not bring it to light. It should have never been published but somehow it was. Your comments give me great encouragement and the majority are so kind. Even when the comments are not the most kind I still will publish them if they have something to say that I feel others will benefit from. But this last comment was anything but. Again, I’m sorry if you saw it.
i love this idea, especially being a veg head. the thoughts of being able to eat a burger with all the yummy condiments is a good one 🙂
I didn’t see the comment, but thank you for being transparent and addressing it! I’ll never understand how something as light and enjoyable as a food blog could earn vitriolic response of any kind, but I’ve experienced it too, and it’s best to deal with it and move on, as you have.
On a much brighter note, these burgers look divine. My boyfriend is a big vegetable lover, yet somehow isn’t keen on veggie burgers. I bet your photos would change his tunein a heartbeat.
So delicious!!!!
…and your photos are stunning!
Love your blog and writing. You inspired me to break out my old Canon film camera and run some Portra through it. Love the results!
Your writing is just so lyrical. Wish I had the writing skills you do so I could tell you in more detail how much I love your posts, but that’s at least the flavor of it.
This is wonderful!!
Love this recipe, and really like the way you’ve been using sun dried tomatoes in your cooking recently. It’s inspired me to use them more in mine. Ps: Saw that adorable picture of your little girl dressed as an angel fr Halloween- too cute!
This looks so nourishing — I love the combination of sundried tomatoes and rosemary. Beautiful!
Looks like you got your burger season extension.:) I love how tomatoes gave a nice yellowish hue!
First time on your site which is embarrassing for me after seeing the number of followers..What took me so long! Will come back often to make up the lost time! 🙂
I was hoping this recipe would make it to your blog, Ashley! It looks wonderful and I can’t wait to try it.
Oh, these look amazing. I’m always pining for a better veggie burger. I’m anxious to give these a try!
This looks like heaven! I’m not hungry but my mouth is watering. I can smell the bread just looking at your pictures. Yes indeed, autumn should have it’s own burger. I look forward to trying this myself.
These look incredible!! Do you think it is ok to freeze the extras?
@Nicole – I haven’t tried it but I imagine these would freeze nicely.
These look sooooo good and I’ve had it in the back of my head ever since you posted them. But, just a point of clarification – what size can of beans were using? I used 2 15.5 oz cans, ended up needing 2 eggs because the mix was so dry, but otherwise kept everything the same – they smell delicious, but they’re kind of bland. Plus, it made 8 reasonably sized patties (2.5 oz cooked weight). Was it maybe supposed to be 2 of the little cans? Or have I burned off my tastebuds at some point and have an odd definition of what size a burger should be?
@Amber – I used two cans of 15 oz beans. Egg size varies so much that I’m not surprised you had to use two. You could also use a splash of oil for moisture. I’m sorry if you thought they were bland – did you serve them with the mustard, pickles and spicy greens? I felt with all that together it balanced really nicely. I will re-test these again soon and make any changes needed. Many of my recipes are simply guides so always feel free to make it more to your liking. I’m very sorry that these disappointed!
Ashley – I wouldn’t go so far as to call them a disappointment! I ate the first one with the mustard and the pickles (although I went with regular lettuce), and I wondered if they over powered the burger – it was a nice texture, but I just didn’t taste anything beyond pickle and mustard and bread. So then I ate a burger plain, and when describing it later to a friend I said it was a very delicate flavor, sort of subdued (which was the reason I was sending it to her, I thought it might be a good one to have on hand when her toddler is having one of her “Only eats neutral colored foods” weeks).
I can also confirm for you they freeze well. Since I had a lot (for just me) I wrapped each one up in plastic wrap and lined them up in the freezer. They defrost nicely in time for lunch.
@Amber – I’m glad it wasn’t a complete disappointment. 🙂 I changed the recipe a bit so hopefully it will be a complete success next time. In a classic burger it’s the accompaniments that are my favorite – and I wanted this to be the same. Such a great idea to feed to a toddler. My kids loved this dinner too.
Thanks also for confirming the freezing! That’s wonderful!!
I love the look of this. My husband will probably like it more than I will. He will eat just about anything and likes most everything.
I made these as a way to use up some fresh rosemary that I got at a farmer’s market. At first, I thought they were a little on the bland side (probably didn’t use enough sun-dried tomatoes since the hue was lighter too). However, the leftovers two days later were so good! I appreciate the suggestion of pickles and whole grain mustard as toppings. They go great with the burger.
@Steph – So glad you enjoyed them. They are subtly flavored. Feel free to boost up the sun-dried tomatoes. It really works lovely with all the toppings.
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as a child we ate baked bean sandwiches…they were made with navy beans…and great…ketchup..pickles..smushed on to white bread…but my taste buds have expanded with age….and these white bean burgers are a must try
Hi, You’re recipe looks delicious! I can’t wait to try it! Just want to know, how did you determine how to measure out one burger from the mixure?
Thanks!
I think it’s about 1/4 cup per patty.
Just discovered this recipe and I am wondering, did you use bread & butter pickles or dill pickles? I am normally a fan of dill pickles on burgers, but those rounds always make me think bread & butter pickles.
I used dill.