This idea came from a Cannellini Bean Meatball recipe I made recently. The texture was fantastic, and held together so well when I made them the first time, that I decided to try again, but shape them into burgers instead of balls. I was a little worried they would be dry, since they weren’t being coated in sauce, like in the original recipe. But they weren’t dry at all! They held together perfectly, and really suited the burger shape. I served the burgers with some guacamole and salsa. I thought they were were delicious (so did the hubs), and will definitely make them again.
One note: I didn’t blend them enough the first time around, and had difficulty shaping them. I returned the mix to the blender and the second time around, they were really easy to shape, and held together just right.
For the recipe, click here. For burgers, don’t go further in the recipe than the baking (step 5). To shape them, make 4 large balls, place them on the baking sheet (lined with parchment), and then gently flatten with your hand or a spatula.Pin It