Tis the season for all things cranberry.
A few weeks ago the Cranberry Institute sent me the following ingredients: white quinoa, cannellini beans, sage, and cranberry sauce. My challenge (if I chose to accept it) was to create a dish using the ingredients they sent. I immediately thought….bean burgers! I asked Johnna to lend a hand and here is the final creation.
The patty alone is delicious, but what really give it that little somethin’ somethin’ is topping it with cranberry sauce. Not only does it make it more delicious, but cranberries have so many great health benefits.
If you’re looking for a great vegetarian dish to serve over the Holidays, this is definitely a winner.
Special thanks to the Cranberry Institute for sending me the ingredients!
Have a great Thanksgiving!
- 1/2 cup cooked quinoa
- 3 green onions , coarsely chopped
- 1 (15oz) can cannellini beans (or other white bean), drained and rinsed
- 1/4 cup panko breadcrumbs
- 1 large egg, lightly beaten
- ¼ cup fresh parsley
- ½ tsp salt (adjust to taste)
- ¼ tsp ground pepper
- ½ tsp rubbed sage
- ¼ tsp freshly grated nutmeg
- 1 celery stalk, finely chopped
- ¼ cup dried cranberries
- 2 tablespoons canola oil
- 1 can (15oz) whole cranberry sauce
- 4 hamburger buns, split and toasted
- Rinse and cook quinoa according to package directions.
- In a food processor, combine cooked quinoa, green onions, beans, breadcrumbs, egg, parsley, and spices pulse until combined but still slightly chunky. Stir in finely chopped celery and dried cranberries.
- Dipping hands in water to prevent sticking form mixture into four 3/4-inch-thick patties. In a large nonstick skillet, heat oil over medium; cook burgers until browned and cooked through, 8 to 10 minutes per side.
- Meanwhile, warm cranberry sauce.
- Serve burgers on toasted hamburger buns, topping each patty with warmed cranberry sauce.