I found this recipe in the Press of Atlantic City
1 15-ounce can cannellini or great northern beans, drained and rinsed
3/4 cup bread crumbs (more if needed, for desired consistency)
10-ounce package frozen chopped spinach, well drained with all excess water squeezed out with a dish towel, if possible (you can also use fresh spinach- i used half and half)
1 egg, lightly beaten
1 small onion, minced
1 1/2 teaspoons dried rosemary, crushed
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and fresh ground pepper, to taste
Light oil for sauteing, such as canola oil or light olive oil (if not using the grill)
Mash beans well in a mixing bowl. Add bread crumbs, then remaining ingredients, except oil, and stir thoroughly until mixed and mixture sticks together well. If the mixture is too wet, add some more bread crumbs a little at a time. (If time to refrigerate, form patties and chill.)
Heat just enough oil to coat the bottom of a large skillet. When sizzling hot, drop the pre-chilled patties or bean mix in 1/4-cup portions and flatten lightly to three- to four-inch rounds. Cook on both sides over medium heat until nicely browned.
Transfer cooked burgers to plate lined with paper towels and repeat until all burgers are cooked.
Serve at once with warm pita bread and your favorite toppings.
Per serving: 160 calories, 4 g total fat (1 g saturated fat), 24 g carbohydrates, 9 g protein, 4 g dietary fiber, 320 mg sodium.
Chillaxing in the fridge before cooking!
on the grill cooking
The finished product 🙂