These End of Summer Bean Burgers are a delicious and high-protein combination of cannellini beans and chickpeas. Ideal for a satisfying and light dinner as summer comes to an end.
Ingredients: 1 can cannellini beans, drained and rinsed. 1 can chickpeas, drained and rinsed. 1/2 cup breadcrumbs. 1/4 cup red onion, finely chopped. 1/4 cup bell pepper, finely chopped. 2 cloves garlic, minced. 1 tsp cumin. 1 tsp paprika. Salt and pepper to taste. 1/4 cup fresh parsley, chopped. 2 tbsp olive oil. 4 burger buns. Toppings of your choice lettuce, tomato, avocado, etc..
Instructions: In a food processor, combine cannellini beans and chickpeas. Pulse until coarsely mashed. Transfer the mashed beans to a bowl. Add breadcrumbs, red onion, bell pepper, garlic, cumin, paprika, salt, pepper, and fresh parsley. Mix well. Divide the mixture into 4 portions and shape them into burger patties. Heat olive oil in a skillet over medium heat. Cook the bean patties for 4-5 minutes on each side or until golden brown and heated through. Toast the burger buns in the skillet or oven until lightly golden. Assemble the burgers by placing the bean patties on the buns and adding your favorite toppings. Serve the End of Summer Bean Burgers with a side of salad or sweet potato fries. Enjoy your delicious and nutritious bean burgers!
Prep Time: 15 minutes
Cook Time: 10 minutes
The Club at Smallwood