White Bean Burger Sliders

By Chef Laura Published: October 20, 2014

  • Yield: 8 sliders (4 Servings)
  • Prep: 15 mins
  • Cook: 8 mins
  • Ready In: 23 mins

Where's the beef? Who cares! These delicious sliders will satisfy even the most faithful carnivore!

Ingredients

Instructions

  1. Heat 1 T of the olive oil in a medium-size saute pan 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 heat.
  2. 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, thyme, panko and the egg. Season to taste. Using a quarter cup portion scoop, shape into patties. Set on a parchment-covered sheet tray and cover with plastic wrap. Refrigerate for 1 hour.
  3. While sliders are chilling, place grape tomatoes on a sheet tray and drizzle with olive oil and season with kosher salt. Do the same with the sweet potatoes on a separate sheet tray. Place in a preheated 400-degree convection oven and roast until tomato skins blister about 8 minutes. Remove from heat, crush lightly in a bowl and season to taste. Roast sweet potatoes until beginning to color and are done, about 14 minutes.
  4. Heat the remaining oil in a large saute pan or on a griddle pan over medium heat and brown the patties for 4 minutes on each side, being very careful when you turn them over. Serve on the butter lettuce with the grape tomato ketchup and roasted sweet potato fries.

Copyright © 2018 . Celebrated Cuisine | Chef Laura Briscoe

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