Garlicky White Bean Burgers

Garlicky White Bean Burgers
Photo by Scott Phillips

Ingredients

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

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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