White Bean And Sage Pita Burgers Recipes

Steps:

• Heat 1 tablespoon of the olive oil in a medium-size skillet and add the onion. Cook, stirring, until tender, about 5 minutes. Add a pinch of salt, the garlic and the grated carrot, and continue to cook for another minute or two, until fragrant and the carrot has softened slightly. Remove from the heat.
• In a food processor fitted with the steel blade, puree the beans with the lemon juice. Transfer to a bowl and stir in the onion mixture, the parsley, sage or thyme, the bread crumbs and the egg. Season to taste. Shape into patties, ½- to ¾-inch thick. Set on a parchment-covered baking sheet and cover with plastic wrap. Refrigerate for 1 to 2 hours.
• Heat the remaining oil in a large, heavy skillet or on a griddle over medium heat and brown the patties for 4 minutes on each side, being very careful when you turn them over. An offset spatula works well for this. Serve on whole grain buns, with the condiments of your choice.

Steps:

• Drain beans, reserving 2 tablespoons liquid. Transfer to a bowl and mash. Stir in shallot, carrot, cornmeal, and sage. Season with salt and pepper. Add 1 tablespoon reserved liquid. If mixture is too dry, add the other.
• Heat a large skillet over medium-high heat. Add 2 tablespoons oil. Form mixture into 12 patties (about 2 1/2 inches diameter each) and saute in batches until golden brown and crisp, 2 to 3 minutes per side. Repeat with remaining oil and patties. Season patties with salt and serve with Roasted Tomato Sauce.

Steps:

• Place beans in large saucepan. Add enough cold water to cover by 3 inches and let soak overnight.
• Drain beans and return to pan. Add 6 cups cold water, 1/4 cup oil, chopped sage and garlic. Bring to boil. Reduce heat to medium-low. Cover partially; simmer until beans are just tender, stirring occasionally, about 45 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool. Cover and keep chilled. Rewarm before continuing.)
• Using slotted spoon, transfer beans to bowl. Top with more oil.