Herby White Bean Burgers Recipe

This recipe is fantastic whether you’re vegetarian or simply trying to include more meatless proteins at mealtimes. It’s loaded with satisfying protein and fiber from the white beans and gets a tangy boost of flavor, richness, and moisture from the labneh. The flavors of fresh and dried herbs, savory Parmesan cheese, and bright black pepper make these burgers so craveable. —Yumna Jawad

Herby White Bean Burgers

Serves 4

Active Time: 25 minutes

Total Time: 25 minutes

Ingredients

• 1 (15-ounce) can white beans, drained and rinsed
• ¼ cup labneh
• 1 large shallot, chopped
• ½ cup (packed) fresh parsley, chopped
• 1 teaspoon dried oregano
• ¼ teaspoon salt
• ½ teaspoon black pepper
• 1 large egg
• 1 cup grated Parmesan cheese
• 1 cup panko breadcrumbs
• 2 tablespoons olive oil
• 4 burger buns, for serving

Courtesy Penguin Random House

Directions

Pat the white beans as dry as possible with a paper towel and add them to a food processor along with the labneh. Process, scraping down the sides as needed, until the mixture forms a coarse puree. Add the shallot, parsley, oregano, salt, and pepper. Pulse a few times so that everything is incorporated.

Beat the egg in a medium bowl. Add the white bean mixture, the Parmesan, and the breadcrumbs; mix until well combined. Divide the mixture into 4 portions, firmly patting them into disks about ½ inch thick. Set aside on a plate.

Heat the oil in a large nonstick skillet over medium heat. Add the burgers, ensuring they aren’t crowding each other. Cook until golden brown, 4 to 5 minutes per side. Serve the burgers tucked into the buns with your favorite toppings.

Excerpted from The Feel Good Foodie Cookbook by Yumna Jawad. Copyright © 2024 by Yumna Jawad. Used by permission of Rodale Books, an imprint of Random House, a division of Penguin Random House LLC, New York.  All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.