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Dinner recipe · from the recipe book

Herby White Bean Burgers over Lemony Greens

Golden-crusted white bean and Parmesan patties scented with rosemary and lemon, served bunless over kale with juicy tomato slices and creamy avocado.

Herby White Bean Burgers over Lemony Greens

Ingredients

  • 2¾ cups500 gGreat northern or cannellini beans, canned, drained and rinsedpatted dry
  • 1 large50 gEggsbeaten
  • ½ cup60 gPlain dry breadcrumbs
  • ⅓ cup grated30 gGrated Parmesan
  • ⅓ cup chopped40 gWalnutsfinely chopped
  • 3 cloves9 gGarlicminced
  • ¼ cup chopped15 gFresh parsleychopped
  • ¾ tsp1 gDried rosemarycrumbled
  • 2 tsp4 gLemon zest
  • ½ tsp1 gBlack pepper
  • ¼ tsp1.5 gSalt
  • 2 tbsp28 gOlive oil
  • 7⅔ cups chopped160 gKalestems removed, thinly sliced
  • 2 tbsp30 gLemon juice
  • 2 medium246 gTomatoessliced
  • 1 whole200 gAvocadosliced

Steps

  1. Preheat the oven to 400°F (200°C) and line a sheet pan with parchment.
  2. In a large bowl, mash the great northern beans with a fork until mostly smooth with some chunks.
  3. Stir in the egg, breadcrumbs, parmesan, walnuts, garlic, parsley, rosemary, lemon zest, black pepper and half of the salt until the mixture holds together.
  4. Shape into 8 patties about 1/2 inch thick and set them on the sheet pan; brush the tops with half of the olive oil.
  5. Bake 12 minutes, flip, and bake 12 to 14 minutes more until crisp and browned and the center reaches 160°F (71°C).
  6. While the patties bake, massage the kale in a bowl with the lemon juice, the remaining half of the olive oil and the remaining half of the salt until it softens.
  7. Divide the kale among 4 plates, top each with 2 patties, then layer on the tomato and avocado slices and serve.

Contains: Milk, Egg, Tree nuts, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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