This is another one of those posts where the picture does not do the recipe justice. I’ve got to work on that. Trust me, these were the best veggie burgers I’ve made in a long time, and I’ve made a lot. I am pretty sure it was the flavor from the generous amount of sage and the texture from the chopped nuts.
I made these burgers using the recipe for White Bean, Pecan, and Sage Burgers from Real Food Has Curves, and just swapped the walnuts for pecans. The mixture came together in my food processor fairly easily. Instead of frying the burgers, I baked them at 375F for about 30 minutes, flipping halfway through. I am sure they would be great cooked in oil, but it was just easier for me to pop them in the oven.
I placed a burger in a whole wheat pita pocket filled with lettuce and cucumber, and then added a dollop of plain yogurt. It was a nice light summer meal, with leftovers for the next day. The whole combination reminded of falafel, and next time I may form the bean mixture into balls and bake them that way. But any way you make these they are bound to be great!