Here is another great recipe from Erin Wanke, local Columbus Health Coach and vegetarian food blogger. Follow her on Instagram @feed_me_greens!
Makes 6 burgers
Bellisari’s Blistered Jalapeno and Fig Spread balances the creamy white cheddar in these burgers by adding a spicy and sweet topping that takes them to the next level!
1 ½ - 2 Tbsp. extra virgin olive oil
½ small onion, diced
1 large carrot (or 2 small), finely grated
2 cans cannellini beans, drained and rinsed
½ - ¾ tsp salt
½ tsp garlic salt
¼ tsp dried thyme
1 egg, beaten
¾ cup shredded white cheddar cheese
1/3 cup whole wheat bread crumbs (I use Whole Foods 365 brand)
Heat the olive oil in a skillet over medium. Add the onion and carrot and sauté for 5 minutes, stirring frequently.
Add in the drained cannellini beans, turn down the heat, and stir to mix. Using the back of a large wooden spoon (or similar), smash the beans until mashed. (Note: if you prefer, you can transfer to a food processor and pulse to mash the beans, but I can get it done in a few minutes with the wooden spoon and prefer one less thing to clean!)
Transfer the mixture to a bowl, and stir in the salt, garlic salt, and thyme. Taste and adjust seasonings if needed. Stir in the beaten egg and shredded cheese, then add the breadcrumbs.
You can refrigerate the mixture for up to 2 days or cook them right away. When you’re ready to cook, form 6 patties. Heat a small amount of olive oil in a skillet and cook for 4 minutes each side. Top the burgers with the Blistered Jalapeno and Fig Spread and enjoy! Spring mix, red onion, and avocado are also good toppings with this, but not necessary. Even the bun is optional.