A crispy bread crumb coating gives these skillet-seared veggie patties a satisfying texture. Serve this veggie burger recipe with a simple homemade tomato-basil sauce for a fresh swap for ketchup.
1 15 ounce can cannellini beans, rinsed and drained
1 ½ cups soft bread crumbs
¼ cup shredded carrot
¼ cup finely chopped onion
2 tablespoons snipped fresh parsley
3 tablespoons olive oil
4 slices country Italian bread, toasted
1 cup packed fresh baby spinach
¼ cup Easy Tomato Sauce (recipe below)
In a medium bowl mash beans with a fork or potato masher. Stir in half of the bread crumbs, the carrot, onion, egg, half of the parsley, 1 tablespoon olive oil, and 1/4 teaspoon each salt and pepper. Combine remaining bread crumbs and parsley in a shallow dish.
Shape bean mixture into 4 patties (mixture will be soft). Dip both sides of patties into bread crumb mixture to coat.
Heat remaining 2 tablespoons oil in a large skillet over medium heat. Add patties. Cook for 4 minutes per side or until well browned.
Arrange spinach and patties on bread slices. Top with Easy Tomato Sauce. Makes 4 servings.
Easy Tomato Sauce
1 14.5 ounce can diced tomatoes, undrained
2 tablespoons snipped fresh basil
Ground black pepper
Place tomatoes in a blender or food processor. Cover and blend or process to desired consistency. Pour into a bowl and stir in snipped fresh basil. Season to taste with salt and pepper.
Source: Better Homes & Gardens