<p>A crowd-pleasing recipe for vegetarian sliders, these burgers are also super healthy, packed with beans, rice, and nuts. Helping to bind them together and add color is a combination of prunes, egg, and panko breadcrumbs. For a sweet tangy finish, make the optional plum ketchup to serve with it.</p>
<p>A crowd-pleasing recipe for vegetarian sliders, these burgers are also super healthy, packed with beans, rice, and nuts. Helping to bind them together and add color is a combination of prunes, egg, and panko breadcrumbs. For a sweet tangy finish, make the optional plum ketchup to serve with it.</p>
Ingredients

    120 g / 3/4 cup drained cannellini beans

    60 g / 1/2 cup cooked brown rice

    35 g / 2 tablespoons Dried Plum Puree or Diced Dried Plums

    30 g / 1/4 cup coarsely chopped walnuts

    45 g / 1/4 cashews

    40 g / 1/4 slivered almonds

    15 g / 1/4 panko breadcrumbs

    35 g / 1/3 cup chopped onion

    1 g / 3/4 teaspoon garlic salt

    1 large egg

    Olive oil

    Mini burger buns, lettuce leaves, sliced red onion, prune ketchup (optional, recipe follows at the end of the instructions)

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Instructions

    In a food processor, combine the beans rice, puree, nuts, breadcrumbs, onion, garlic salt and egg. Pulse on and off until all ingredients are finely chopped, being careful not to overmix.

    Shape into 3.8 cm / 1 1/2-inch patties and brush both sides with oil. Cook in a large nonstick skillet over medium heat for 5 minutes on each side or until lightly browned.

    Serve on toasted buns with lettuce, onion and Prune Ketchup or ketchup.

    To make the prune ketchup: Puree 120 ml / 1/2 cup ketchup, 60 ml / 1/4 cup Sunsweet Prune Juice and 6 Sunsweet Prunes in a small blender or food processor until smooth.

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