Description
Golden and crisp on the outside, soft and creamy inside, these couscous and cannellini bean burgers are a hearty vegetarian option packed with Mediterranean flavor. Perfect for weeknight dinners or casual gatherings, they are satisfying, budget friendly, and easy to customize.
Ingredients
Units
Scale
- 1 cup cooked couscous
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 4 burger buns
- 4 lettuce leaves
- 4 tomato slices
Instructions
- Preheat a nonstick skillet over medium heat.
- In a large bowl, mash the cannellini beans until mostly smooth, leaving a few small chunks for texture.
- Stir in the cooked couscous, chopped onion, minced garlic, parsley, ground cumin, salt, and black pepper until evenly combined.
- Add 1 tablespoon of olive oil to the skillet and swirl to coat the surface.
- Shape the mixture into 4 equal patties, pressing firmly so they hold together.
- Place the patties in the skillet and cook for 4 to 5 minutes per side until golden brown and crisp.
- Lightly toast the burger buns if desired.
- Assemble the burgers with lettuce leaves, cooked patties, and tomato slices.
- Serve warm and enjoy.
Notes
- Drain the beans thoroughly to prevent the patties from becoming too soft.
- If the mixture feels too wet, chill it for 15 minutes before shaping.
- For a gluten free option, replace couscous with cooked quinoa and use gluten free buns.
- Patties can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
Nutrition
- Serving Size: 1 burger
- Calories: 320
- Sugar: 4g
- Sodium: 520mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg