This recipe was originally posted in Louisville’s Courier Journal about 8 years ago.  It is the bean burger recipe used by the Meridian Cafe.  I have no idea where to find the recipe again, so you’ll just have to take my word for it because i copied it down that day (poorly.  I lost the second half of the recipe somehow and just had to go by memory.)  These burgers are really tasty, though they can fall apart if you’re not careful when you flip them.  I don’t mind that, though, because they are flavorful!  If you don’t have a big food processor, you may want to half the recipe, in which case you will also bake them in a smaller pan.  

White Bean Burgers

6 cans Great Northern Beans

3/4 cup yellow onion, chopped

3/4 cup chopped parsley (or 2 Tbsp dried)

1 1/2 Tbsp Cajun Seasoning 

1 Tbsp cumin

1 tsp salt

1 tsp pepper

3/4 cup all purpose flour

1/4 cup olive oil

Heat oven to 350.  Drain and rinse 3 cans of beans and set aside.  Combine the remaining 3 cans (including liquid), onion, parsley, cajun seasoning, cumin, salt, and pepper in the food processor.  Puree until smooth.  In a large bowl, toss the drained and rinsed beans in the flour.  Add the bean puree and fold together.  Oil a shallow baking pan (like a cookie sheet that has raised edges).  Spread the bean mixture in the pan so that it is about 1/2 inch thick.  Bake at 350 for about 45 minutes, or until the mixture is firm and sliceable.  Let it cool and then slice it in to burger patties.  At this point, you can freeze individual patties between layers of waxed paper or freezer paper, or you can go ahead and prepare them by frying them in a little olive oil.  Top with your favorite burger toppings.