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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.
Yield: 8 servings
120 g / 3/4 cup drained cannellini beans
60 g / 1/2 cup cooked brown rice
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
Mini burger buns, lettuce leaves, sliced red onion, prune ketchup (optional, recipe follows at the end of the 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.