Bean Burgers Italian Sausage Style

Bean Burgers Italian Sausage Style

Serves 4

2 15-ounce cans cannellini beans, or 1 can cannellinis and 1 can black beans or pinto beans

2 eggs

1 cup fine dried bread crumbs

1-1/2 teaspoons garlic powder (or 2 garlic cloves, peeled and grated on a fine grater)

1-1/2 teaspoons crushed fennel seeds

1-1/2 teaspoons sweet paprika

1-1/2 teaspoons smoked mild paprika

3/4 teaspoon salt

3/4 teaspoon black pepper

1 teaspoon dried oregano

3/4 teaspoon crushed red pepper flakes

1-1/4 teaspoons Worcestershire sauce (regular or vegetarian)

Olive oil (for sauteeing)

4 hamburger buns

Optional toppings — sliced provelone or mozzarella cheese, sauteed onion, marinara sauce

Drain the beans but reserve 1/4 cup of the bean liquid — you might need it if the burger mixture is too dry. In a large bowl, thoroughly mash half the beans along with the grated garlic (if you’re using it). Combine the bread crumbs with all the spices in a small bowl, and beat the eggs with the Worcestershire sauce in another small bowl. Add the whole beans and the crumb/spice mixture to the mashed beans and combine well. Add the egg mixture and mix until just all mixed together. Shape the mixture into four flat patties about 3/4-inch thick and 4-1/2 inches in diameter. Put the patties on a plate, cover with plastic, and refrigerate for a half hour.

Heat enough olive oil to thoroughly cover the bottom of a large nonstick skillet, about 4 tablespoons. Brown the patties for 4 minutes on one side. Then flip them over and brown for 1 minute. Cover the pan and lower the heat and cook 3 more minutes. Turn off the heat and put sliced cheese on the burgers, if desired. Serve on the buns with any toppings you like.