White bean veggie burgers


White Bean and Sage Veggie Burgers With A Skillet Apple Compote
Talk about a quick, easy, and economical meal! Veggie burgers are the perfect thing for long summer days-when you don't want to waste a minute of the gorgeous light! Top them on the bun or in a pita pocket with cole slaw, whether purchased or home-made, whether vinegar-based or mayonnaise-laced. Have other condiments on hand, too-and lots of napkins.

Makes 4 patties


  • 2 tablespoons olive oil, divided
  • 4 ounces shallots, chopped
  • 1 3/4 cups canned white beans, drained and rinsed (one 15-ounce can)
  • 1/2 cup sliced almonds
  • 1/2 cup rolled oats (do not use quick-cooking or steel-cut oats)
  • 1 large egg
  • 1 tablespoon minced sage
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Apple Compote (recipe follows)
  1. Heat a large skillet over medium heat. Swirl in 1 tablespoon olive oil, then add the shallots. Cook, stirring occasionally, until softened, about 3 minutes.

  2. Scrape the contents of the skillet into a food processor, then add the beans, almonds, oats, egg, salt, salt, and pepper. Pulse a few times, then process just until well combined but still a little grainy. Scrape the mixture into a large bowl.

  3. Wipe out the skillet, set it back over medium heat, and swirl in the remaining 1 tablespoon olive oil. Form the bean mixture into 4 patties, each about 4 inches in diameter and about 1/2 inch thick. (The mixture will be sticky-wetting your hands can help.) Slip the patties into the skillet and cook until darkly browned, even a little crunchy, turning once with a large spatula, about 7 minutes. Serve with the Skillet Apple Compote.
Skillet Apple Compote


  • 2 tablespoons unsalted butter
  • 2 medium shallots, sliced into thin rings, the rings separated
  • 2 large tart apples, such as Granny Smiths, peeled, quartered, cored, and thinly sliced
  • 1 tablespoon honey
  • 1/2 teaspoon ground cinnamon
  • 2 teaspoons Worcestershire sauce
  1. Melt the butter in a large skillet over medium heat. Add the shallots; cook, stirring constantly, until softened, about 2 minutes.

  2. Add the apples; cook stirring until softened, 3 to 5 minutes, depending on how firm the apples are.

  3. Add the honey and cinnamon; stir over the heat until the honey melts, less than 1 minute.

  4. Stir in the Worcestershire sauce; bring to a quick simmer before removing from the heat.
About Bruce Weinstein and Mark Scarbrough:
Creators of THE ULTIMATE COOK BOOK series of cookbooks for HarperCollins which includes a 900-recipe compendium cookbook plus a ten-volume, single-subject companion series, Authors of six other cookbooks, including COOKING FOR TWO (Morrow, 2004), Contributing Editors to and columnists for Eating Well Magazine, Featured columnists on weightwatchers.com ("Every Day Gourmet"), featured columnists in Today's Health and Wellness ("Five After Five"), Guest columnists for The Washington Post, Regular contributors to Relish Magazine, often contributing to the column "The New American Farmer"-and regular contributors to Cooking Light, often contributing to the column "Cooking Class" On-air "food column" once a week on the Dave Durian Show on WBAL-AM, Baltimore's biggest drive-time radio show. Regular, featured cooking talent on (among others) The Today Show, Weekend Today, The View, QVC, Fox and Friends, CBS This Morning ("Chef on a Shoestring"), CN8's "Your Morning," and Seasonings (PBS)

>> Buy the book on Amazon
>> http://www.ultimatecook.com

Copyright © 2023 KGO-TV. All Rights Reserved.