White Bean Sliders

In the last few years I’ve noticed that mini-burgers or “sliders” have appeared on several restaurant menus and all over the blogosphere.  Not wanting to be left out of this recent craze, I recently decided to make a veggie version of sliders with white beans, vegetables, and herbs.  I wasn’t sure if I’d be able to find the right buns to fit my mini-patties, so I also made some homemade mini-rolls.

The resulting white bean patties had a nice subtle flavor from the lemon zest and herbs, but when surrounded by a bun, sweet and spicy cucumbers, and all of the rest of the condiments and fixings we piled on, their flavor got a little lost.   When dressed a little more sparsely though, the flavor of the patties does come through and is quite delicious.

So if you also interested in following the slider trend, give this healthy, versatile, and vegetarian slider recipe a try.  As we learned, the mini-patties can be served simply adorned or as a conduit for whatever flavors you choose.

White Bean Sliders

Adapted from the San Francisco Chronicle, July 2010

I served the white bean patties on Kaiser rolls made from a recipe in The Bread Baker’s Apprentice.   The recipe is somewhat involved, so if you are interested in making them, I would recommend going directly to the source.  Peter Reinhart explains how to make the rolls much better that I can.  I also made some sweet and spicy cucumbers to top the sliders.  These cucumbers are excellent on the sliders or just by themselves.

• 1 tablespoon olive oil
• 1 small onion, finely diced
• 2 cloves of garlic, minced
• 1 medium carrot, finely diced
• ½ of a small fennel bulb, cored and finely diced
• salt and pepper to taste
• 3-4 cups of cooked cannellini beans
• juice and grated zest from one lemon
• 1 large roasted red pepper, skin removed and finely chopped
• 5-6 fresh sage leaves, minced
• 2 tablespoons minced fresh parsley
• 2 eggs, lightly beaten
• ¾ cup bread crumbs plus more for breading patties
• burger condiments (ketchup, mustard, mayo, etc.)
• sweet and spicy cucumbers (see recipe below)
• lettuce and tomato slices
• Kaiser rolls or small hamburger buns

Heat oil in a medium-sized skillet.  Add onions and cook until they just turn translucent.  Add minced garlic, carrots, and fennel and cook until the vegetables are tender crisp.  Season with salt and pepper and allow to cool.

Blend about ¾ of the white beans in a blender or food processor with the lemon juice and lemon zest.  Transfer mixture to a bowl and stir in the red pepper, sage, parsley, bread crumbs, cooled vegetables, remaining beans, and salt and pepper to taste.  Finally stir in the eggs.

Preheat the oven to 350°.  Shape the mixture into patties.  If the patties feel a little soft, add some more breadcrumbs to the mixture.  Coat the patties in more bread crumbs and place them on a parchment paper-lined baking pan.  Bake the patties for about 7 minutes and then flip them.  Bake for another 7-10 minutes or until the patties begin to turn golden brown around the edges.

Sweet and Spicy Cucumbers

• 1 small English cucumber, thinly sliced
• ½ teaspoon sugar
• ½ teaspoon salt
• ½ teaspoon spicy chili powder
• 3 tablespoons white balsamic vinegar or white wine vinegar

Mix the cucumbers with sugar, salt, chili powder, and vinegar.  Cover and refrigerate.

Tasty Easy Healthy Green Recipe Ratings: