White Bean Burger Sliders
By 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
- 2 14 oz cans cannellini beans drained
- 2 T Extra virgin olive oil
- 1 small Sweet onion finely chopped
- kosher salt Kosher salt to taste
- 3 large cloves garlic minced
- 1 medium Carrot finely grated
- 1/4 cup Italian flat leaf parsley minced
- 2 t thyme minced
- 1/2 cup panko
- 1 large Egg
- 1 pint Grape Tomatoes
- 2 large Sweet Potatoes thickly sliced
Instructions
- 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.
- 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.
- 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.
- 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.
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