For the final week of Blogging Marathon 25, my third post on the theme of cooking from a cookbook is a recipe that I adapted from this wonderful book. Found this great book in my library called ‘Wild about greens’ (https://www.amazon.com/Wild-About-Greens-Delectable-Collards/dp/1402785887). This book has plenty of vegan recipes and every recipe is made with many different kinds of greens. I have already posted a recipe from this book (Bok Choy Fried rice) and we all loved it. White Bean and Greens Burger is the second recipe that I am trying out from this book and I am sure I will make many more in the coming days. These White Bean and Greens Burger patties can be served inside a bun or as is with some ketchup for an evening snack. The patties also freeze very well for future use. These burgers are very moist and juicy and it is very easy for kids to eat. Also, it is a very protein and iron-rich food. Preparation time – 10 minsCooking time – 30 minsDifficulty level – easy
Ingredients to make White Bean and Greens Burger – (makes 12 burgers)
Quick-cooking oats – ½ cup Olive oil – 1 tablespoon plus more for cooking the burgers Onion – 1 (chopped) Garlic cloves – 2-3 (minced) Spinach – 6 oz (stemmed and coarsely chopped) Cannellini beans – 1 -15 oz can or 2 cups cooked Scallions – 2 (chopped very fine) Fresh dill – 1 tablespoon (if using dried, use 1 tsp) All-purpose seasoning blend (like Mrs. Dash) – 1 tsp Fine bread crumbs or wheat germ – ¼ cup Salt and pepper – to taste
Procedure –
Combine the oats with ⅔ cup boiling water and keep aside until needed.
Heat oil in a medium skillet (I used my favorite cast iron pan). Add onion and sauté until translucent. Now add the garlic and scallions and continue to sauté until the onions are golden brown.
Now add the chopped spinach and cook until the spinach wilts down but is still green and fresh. This takes about a minute or two. Turn off the flame.
In a food processor, combine the greens mixture with all the remaining ingredients as well as the cooked oats. Pulse on and off until the mixture is coarsely chopped.
Heat just enough oil to coat the bottom of the same skillet we used earlier. When the pan is sizzling hot, add about ¼ cup of the mixture onto the skillet and flatten to form 3 to 4-inch rounds.
Fry them on both sides over medium heat until they are nicely browned. Drain the cooked burgers on paper towels.
Serve warm with or without bread.
I served them with burger buns, lettuce, cheese, and some pickles on the side.
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