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- Side One - Cut Out Below -
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Great Northern Bean and Herb “Burgers”

  • 3 cups well cooked great northern beans (small white beans similar to navy beans) – may use 2 15 oz. cans of drained beans
  • 2 cups whole wheat bread crumbs (I always make bread crumbs from the heels of bread in my blender or food processor and then put them into the freezer to use later)
  • 2 cups grated carrots (4-5 medium carrots)
  • 2 garlic cloves crushed
  • 1/2 onion minced finely
  • 1 teaspoon canola or olive oil
  • 1/2 very finely chopped fresh chives
  • 1/4 cup finely chopped fresh herbs of your choice (I used some basil, rosemary, thyme, and sage)
  • 1/2 cup ground walnuts (leave a little chunky, not finely ground)
  • 2 Tbsp. ground flaxseed
  • ~1/4 water

- Side Two- Cut Out Below -
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Great Northern Bean and Herb “Burgers” (cont.)

  • Put the beans and bread crumbs into the food processor until the beans are well blended but still a little chunky.
  • Very quickly heat the onions, carrots, and garlic in a pan with the oil, just to soften a bit.
  • Add all ingredients except water to the bean-bread mixture in a large bowl. Mix all together using a large strong spoon works well or your hands. Add the water 1 Tbsp. at a time until the mixture holds together.
  • Form patties about the size of your palm. Bake at 350F for 20-25 minutes on a non-stick baking sheet. (I use parchment paper on a baking sheet.) Turn once.

Makes 10 generous patties. Freeze extras for later. Serve on whole-wheat buns with all the fixin’s, some fresh veggies, salad, and fruit – yum yum.