White Bean and Almond Burgers
- 2/3 cup diced red onion
- 2/3 cup diced celery
- 1 tablespoon minced garlic
- 3 tablespoons low-sodium vegetable broth or water
- 3/4 cup sliced almonds, toasted
- 1 (15-ounce) can white beans (about 1 1/2 cups), drained, rinsed and mashed
- 3/4 cup cooked short-grain brown rice
- 1/3 cup quick-cooking rolled oats
- 2 1/2 tablespoon drained capers, rinsed and chopped
- 1 1/2 teaspoon finely grated lemon zest
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
Preheat the oven to 400°F. Pulse almonds in a food processor until coarsely ground. Add to the bowl with onion mixture. Add remaining ingredients. Use your hands to mix and press the ingredients until they hold together. With damp hands, form into 4 patties* about 4 1/2 inches in diameter and 3/4-inch thick. Place them on a parchment paper-lined baking sheet. Bake 15 minutes, then flip burgers and continue to bake until lightly browned on other side, about 15 minutes longer.
*Forming neat veggie burgers:
Dampen the inside of a 1/2-cup measuring cup and pack it with the burger mixture, pressing down firmly. Turn the cup over and shake it gently to release the mixture into the palm of your hand, then press down with your other hand until the patty is about 3/4-inch thick.
Freezing veggie burgers:
Cool cooked burgers and wrap individually in plastic wrap and then foil, or place them in individual resealable plastic bags, and freeze up to 6 months. To reheat, unwrap the burgers, place on a parchment paper-lined baking sheet and bake at 300°F until heated through, 20 to 25 minutes.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.