Totally worth-it white bean sliders

I'm a girl who likes a good burger.

Since going vegan back in 2007, I haven't had to search long for a good vegan burger. And considering my idea of cooking vegan was heating up a Boca Spicy Chicken pattie (seriously good), I ate my fair share of premade burgers. Although I most definitely have to give a shout-out to Luna Burgers, made in good ole Columbus, Ohio, which are hands down, THE BEST store-bought vegan burger I've had in my life. While you can only buy them at stores in Ohio and Kentucky, if you don't live in one of these two fine states you can do yourself a big favor and hop on their web site and have some shipped to you. (You can thank me later).

Finally about six months ago I decided to try my hand at making burgers. So far, I'm not very good. Don't get me wrong - the burgers taste great - they just don't hold up the way I'd like them to.

But these Totally worth-it white bean sliders are no joke. They have a texture reminiscent of a crab cake (crispy on the outside, flaky and fabulous on the inside) but they're made from cannellini beans and in mini-burger form they actually stay together pretty well.

Make them, share them - or don't. Just enjoy the heck out of them!

Totally worth-it white bean sliders
(Makes 12-15 sliders)
1 15 oz can of cannellini beans
1 onion diced thin
4 carrots diced mega thin
4 golden potatoes diced super thin
1/2 cup pepper relish
1/4 cup spicy mustard
1 cup panko bread crumbs
Splash of lemon juice
Salt and pepper to taste
Oil for sauteing

Dice up the onions, carrots and potatoes.
Splash some oil in a saute pan and cook cannellini beans, diced onions, carrots and potatoes for 15 minutes on medium heat.
Let the bean-veggie mixture cool for 10 minutes and then mash beans, onions, carrots, potatoes, pepper relish, lemon juice, mustard, salt and pepper in a bowl. (You can try a food processor, but it's really easy to overblend this mixture and if it gets too thin it won't work).
Mix in panko bread crumbs (1 cup should be enough, but if you'd like a little crispier texture in the middle add more).
Next, pour 1/2 inch of oil into a saute pan on medium heat. Let the oil get hot.
Roll the bean mixture into a ball  the size of a tangerine and then smush into pattie form.
Cook 4-6 at a time (depending on the size of your skillet) for 3 minutes on each side (or until light brown and crispy).
Let the burgers cool on a plate covered with a towel or paper towels for five minutes.
Add to your favorite mini bun (we used rolls) and enjoy with your favorite burger toppings!

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