Moroccan White-Bean Burgers

Check out these yummy bean burgers from Redbook Magazine.  They’re easy, healthy, and tasty.   The original, plus nutritional info, can be found here. I slightly altered it by adding 1/2 a lemon’s juice, using plain mayo, dropping the salt and a couple spices, and substituting panko breadcrumbs for regular since that was what I had on hand.  I definitely plan on using this recipe as a guide for black bean burgers in the future.

• 1/2  red bell pepper, quartered
• 3  scallions, quartered
• 1/2 c. cilantro leaves
• 1 clove garlic, minced
• 1 t cumin
• 1 can (15.5-ounce) white beans (cannellini), drained and rinsed
• 3/4 c. breadcrumbs
• 1 large egg
• olive oil
• Pita breads
• Mayo
• Lettuce leaves and tomato slices

In a food processor, pulse red bell pepper, scallions, cilantro, garlic, and cumin until vegetables are very finely chopped. Add beans; pulse until beans are coarsely mashed.

Transfer mixture to a bowl; add breadcrumbs and egg. Mix until well combined. Shape into 8-9 (1/4-cup) burgers. Place on a plate and refrigerate 30 minutes.
Heat oil in a large skillet over medium heat. Add burgers and cook 3 to 4 minutes per side, or until golden brown. Place on a paper towel.

Cut pitas in half and toast lightly. Spread inside with mayo and stuff with lettuce, tomato, and burger.