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Prep time
45 minutes
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Cook time
15 minutes
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Serves
4
Author Notes
These crispy, crunchy patties are made with creamy white beans and hearty quinoa, plus plenty of herbs and acid from freshly squeezed lemon juice. Here, we add them to pillowy Sara Lee Artesano Hamburger Buns along with a drizzle of tangy sumac yogurt sauce over the top for the ultimate sandwich. The sauce is bright with the tartness of sumac and fresh mint—double it and save half to use on roasted vegetables, grain bowls, and more. If you want even more layers of texture on the sandwich, you can add a handful of greens (something tender like arugula or a Bibb lettuce is ideal). —Posie (Harwood) Brien
Test Kitchen Notes
This recipe is shared in partnership with Sara Lee Artesano. For more recipes, head over to Sandwich Heaven —The Editors
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Ingredients
- For the burgers:
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1
(15-ounce) can cannellini beans, rinsed
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1 1/2 cups
cooked quinoa
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1/2
shallot, minced
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1/3 cup
panko breadcrumbs
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1
egg, lightly beaten
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1 teaspoon
fresh thyme, minced
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1/8 tablespoon
cayenne (optional)
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Zest and juice of one small lemon, about 1 tablespoon
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1/2 teaspoon
salt
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3 tablespoons
olive oil
- For the sandwiches:
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4
Sara Lee Artesano Hamburger Buns
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1/2 cup
whole-milk yogurt
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2 teaspoons
olive oil
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1/2 teaspoon
ground sumac
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1/4 teaspoon
salt
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1 tablespoon
fresh mint, finely chopped
Directions
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Make the burgers: In a large bowl, mash the beans using a fork or the back of a spoon until fairly smooth. Add the rest of the burger ingredients except for the olive oil and combine well. Shape into four patties about 3/4-inch-thick, place on a parchment-lined plate, and chill for at least 1 hour or up to 4 hours.
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In a small bowl, whisk together the yogurt, oil, sumac, salt, and mint. Set aside.
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Once the patties are chilled, heat the oil in a large skillet over medium heat and add the patties. Cook, turning once, until golden on both sides, about 8 to 12 minutes. Transfer to a towel-lined plate.
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Assemble the sandwiches: Lightly toast the buns. Place a fritter on each bun, spoon a generous dollop of yogurt sauce over each patty, and top with the top bun.
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