White Bean Burgers

• 2 cans white beans, drained and rinsed
• 2 tablespoons extra virgin olive oil
• 1 small onion, finely chopped
• Salt to taste
• 2 to 3 large garlic cloves (to taste), green shoots removed, minced
• 23 cup finely grated carrot
• 3 tablespoons freshly squeezed lemon juice
• 1/4 cup finely chopped parsley
• 2 teaspoons minced fresh sage or thyme
• 1/2 cup fresh bread crumbs
• 1 egg, beaten
• Freshly ground pepper to taste
• Whole grain hamburger buns and the condiments of your choice

1. Heat 1 tablespoon of the olive oil in a medium-size skillet and add the onion.
2. Cook, stirring, until tender, about 5 minutes.
3. Add a pinch of salt, the garlic and the grated carrot, and continue to cook for another minute or two, until fragrant and the carrot has softened slightly.
4. Remove from the heat.
5. In a food processor fitted with the steel blade, puree the beans with the lemon juice.
6. Transfer to a bowl and stir in the onion mixture, the parsley, sage or thyme, the bread crumbs and the egg.
7. Season to taste.
8. Shape into patties, 1/2- to 3/4-inch thick.
9. Set on a parchment-covered baking sheet and cover with plastic wrap.
10. Refrigerate for 1 to 2 hours.
11. Heat the remaining oil in a large, heavy skillet or on a griddle over medium heat and brown the patties for 4 minutes on each side, being very careful when you turn them over.
12. An offset spatula works well for this.
13. Serve on whole grain buns, with the condiments of your choice.

white beans, extra virgin olive oil, onion, salt, garlic, carrot, freshly squeezed lemon juice, parsley, fresh sage, bread crumbs, egg, freshly ground pepper, grain hamburger

Taken from cooking.nytimes.com/recipes/1012989 (may not work)