Guys, it’s finally September! I’m probably the hundred billionth person to say it, but I. LOVE. FALL. Sweaters! Boots! Football games! Chili! Fall leaves! Pumpkin lattes! Pumpkin cookies! Pumpkin beer!
…whoops, apparently I’m not done. Halloween candy! Fall TV season! Hoodies with flipflops! Shopping for wool coats! Bonfires! Scarves! Fall-themed Yankee candles! Watching the 1993 smash hit Hocus Pocus!
I’ve got some epic fall recipes in mind for the coming months, but how about we ease on in to fall slowly with these sage-flavored white bean burgers. This is another awesome vegetarian meal that comes together pretty quickly.
WHITE BEAN SAGE PITA BURGERS (recipe from Cooking Light)
1 tbsp olive oil, divided
1/2 cup chopped white onion
2 garlic cloves, minced or pressed
1/3 cup old-fashioned rolled oats
1/3 cup sliced almonds
2 tablespoons cornstarch
1 tbsp chopped fresh sage
1 tbsp Dijon mustard
2 (15-oz) cans cannellini beans, rinsed and drained
1 large egg, lightly beaten
salt and pepper
1/2 cup plain Greek yogurt (I used 2%)
2 tbsp grated fresh onion
1/4 cup crumbled feta cheese
onion powder and garlic powder
3 (6-inch) pitas, cut in half
lettuce, tomatoes, and cucumbers, for topping
1. Heat large nonstick skillet over medium heat. Add 1 tsp oil to pan, swirling to coat. Add 1/2 cup chopped onion and pressed garlic; cook for 2 minutes, stirring frequently, until onion have browned slightly. Place mixture in food processor. Add next 7 ingredients (oats through egg), then add 1/2 tsp each salt and pepper. Process until smooth. Form bean mixture into 6-8 patties. They’ll be soft and sticky; if they are hard to work with, pop them in the fridge for a few minutes.
2. Return skillet to medium heat. Add remaining 2 tsp olive oil and swirl to coat. Add half the bean patties to the skillet and cook until golden, about 8 minutes, flipping halfway through cooking. Repeat with remaining patties.
3. Combine Greek yogurt, 2 tbsp grated onion, and feta cheese in a small bowl. Season to taste with salt, pepper, onion powder, and garlic powder. Spread about 2 tablespoons yogurt mixture into each pita half; top with white bean patties and lettuce, tomatoes, and cucumbers.
I was pretty surprised by this, but the best part of these burgers was the yogurt sauce. I haven’t always been 100% down with the Greek yogurt, but this tasted exactly like yummy French onion dip — didn’t taste healthy at all. We had these with homemade pita bread (recipe coming soon!)