Garlicky White Bean Burgers

Garlicky White Bean Burgers
Photo by Scott Phillips

Ingredients

  • 1/3 cup panko
  • 1 large egg, beaten
  • 2 Tbs. sun-dried tomato paste
  • 1/3 cup pearled farro
  • 1-½ cups chopped yellow onion (about 1 large)
  • 1 cup vegetable broth
  • 1 tsp. finely grated lemon zest
  • + 11 more ingredients
    • ¼ cup lightly toasted pine nuts, chopped
    • ¼ cup chopped jarred roasted red peppers, patted dry
    • 1 Tbs. minced garlic (from 3 medium cloves)
    • ½ oz. (½ cup) finely grated Parmigiano-Reggiano
    • 2-½ Tbs. olive oil
    • 2 tsp. chopped fresh rosemary
    • 2 Tbs. chopped fresh flat-leaf parsley
    • ½ tsp. fennel seed
    • ¼ tsp. crushed red pepper flakes
    • 2 Tbs. canola oil
    • 1 15-oz. can cannellini beans, drained, rinsed, and patted dry

Heat 2 Tbs. of the olive oil in a 12-inch skillet over medium heat. Add the onion, rosemary, and fennel, and cook, stirring occasionally, until the onion browns around the edges and softens, about 10 minutes. Add the farro and broth and bring to a simmer. Cover, reduce the heat to low, and simmer...

View full recipe at Fine Cooking

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