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California White Bean Burger Salad

by Livestrong_Recipes  |  Sep 29, 2015

California White Bean Burger Salad
  1. PREP
  2. 20 m
  • COOK
  • 50 m
  • TOTAL
  • 1h 10m

Recipe and photo courtesy of Jackie Newgent, RDN: http://jackienewgent.com/

INGREDIENTS

SERVES 4

  • 15 oz canned white beans
  • 1/4 cup Breadcrumbs
  • 4 oz Baby Bella Mushroom
  • 2 egg(s)
  • 3 tbsp Cilantro
  • 3 garlic clove
  • 3/4 tsp ground black pepper
  • 3/4 tsp sea salt
  • 2 1/2 tbsp Extra Virgin Olive Oil
  • 2 medium onion Vidalia
  • 2 tbsp White Balsamic Vinegar
  • 6 cups Mesclun Salad Mix
  • 3/4 cup Guacamole, Spicy

DIRECTIONS

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.)