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California White Bean Burger Salad

California White Bean Burger Salad
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Prep Time: 20 min Serves: 4
Cooking Time: 50 min Yield: 4 burgers
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Recipe and photo courtesy of Jackie Newgent, RDN: http://jackienewgent.com/



1. Preheat the oven to 375°F. Roughly mash the beans with a potato masher. Stir together the beans, breadcrumbs, mushrooms, eggs (or vegan egg replacer), cilantro, garlic, black pepper, and 1/2 teaspoon salt until well combined.

2. Form into four balls. Place on an unbleached parchment paper-lined baking sheet and press with your fingertips to form 4 (3¾-inch diameter) patties. Brush the top of the burger patties with 1 tablespoon of the oil. Bake for 40 minutes. Gently flip over each patty, brush with 1/2 tablespoon of the oil, and bake until crisp and browned, about 10 minutes more.

3. Meanwhile, heat the remaining 1 tablespoon oil in a large (PFOA-free) nonstick skillet over medium. Stir in the onions and remaining 1/4 teaspoon salt, cover, and cook for 10 minutes. Uncover, increase heat to medium-high, add 1 teaspoon of the vinegar, and sauté until the onions are richly caramelized, about 10 minutes more.

4. Toss the mesclun with the remaining (5 teaspoons) vinegar; arrange on individual plates or pasta bowls. Top with the burgers. Then top the burgers with guacamole (if using) and caramelized onions. (Hint: For crunch, sprinkle with roasted salted pepitas or pistachios, if desired.)


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