Skinny Italy Burger
Just another one of my veggie burger variations. Buon Appetito!
You'll Need:
makes 3 burgers (or 4 smaller ones)
1 14oz can white or cannellini beans, rinsed and drained
1 cup cooked brown rice
1 tomato
2 cloves garlic, crushed
2 tbsp chopped fresh basil
a dash of crushed red pepper flakes (optional)
salt + pepper
olive oil
fresh mozzarella, shredded or sliced (optional)
Here's How:
1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the crushed garlic, beans and rice. Season lightly with salt + pepper and red pepper flakes. Cook together 5 minutes, until garlic is cooked. Transfer the beans to a bowl.
2. Cut the tomato in half and squeeze it gently to remove the seeds. Dice the tomato and add it to the beans along with the basil. Use a potato masher to form a paste. Place the bowl in the refrigerator to cool, about 15 minutes.
3. Heat 1 tbsp olive oil in a large pan over medium-high. Divide the bean mixture into three even sections and make a tight patty out of each. Place the patties in the pan and cook about 5 minutes, until golden. Gently flip the burger to the second side and cook another 3-5 minutes, until golden. While the burger cooks on the second side, add mozzarella cheese to the top so it melts. Serve in a whole grain bun or over a green salad.
makes 3 burgers (or 4 smaller ones)
1 14oz can white or cannellini beans, rinsed and drained
1 cup cooked brown rice
1 tomato
2 cloves garlic, crushed
2 tbsp chopped fresh basil
a dash of crushed red pepper flakes (optional)
salt + pepper
olive oil
fresh mozzarella, shredded or sliced (optional)
Here's How:
1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the crushed garlic, beans and rice. Season lightly with salt + pepper and red pepper flakes. Cook together 5 minutes, until garlic is cooked. Transfer the beans to a bowl.
2. Cut the tomato in half and squeeze it gently to remove the seeds. Dice the tomato and add it to the beans along with the basil. Use a potato masher to form a paste. Place the bowl in the refrigerator to cool, about 15 minutes.
3. Heat 1 tbsp olive oil in a large pan over medium-high. Divide the bean mixture into three even sections and make a tight patty out of each. Place the patties in the pan and cook about 5 minutes, until golden. Gently flip the burger to the second side and cook another 3-5 minutes, until golden. While the burger cooks on the second side, add mozzarella cheese to the top so it melts. Serve in a whole grain bun or over a green salad.
