The Best Minestrone Soup

 1 Tablespoon Olive oil

1 white or yellow onion, diced

2 stalks celery, diced

2 large carrots, diced

1 medium (or 2 small) Yukon gold potatoes, diced into 1/2 inch cubes

1 (28oz) can fire roasted crushed tomatoes

1 (15oz) can kidney beans, rinsed and drained 

6 cups vegetable broth (or chicken broth)

1 teaspoon Italian seasoning

1/2 teaspoon red pepper flakes

3/4 teaspoon salt, plus more to taste

Freshly ground black pepper

8 oz. Green beans, trimmed and cut into 1 inch pieces

4 cups spinach 

4 oz. Elbow noodles, small shells, or fusilli 

For serving:

Fresh grated parmesan 

Instructions:

 1. Add olive oil to a large pot or Dutch oven and place over medium high heat. Add in onion, celery, carrots, and potatoes. Sauté for 3-5 minutes or until onions soften.

2. Next add in crushed tomatoes, kidney beans, vegetable broth, Italian seasoning, red pepper, salt and pepper. Cover and cook on medium low for 10-15 minutes. (I like to let it simmer for like an hour or 2 here)

3. Next stir in the green beans, spinach, and pasta. Cook uncovered for 8-12 more minutes or until pasta is al dente and green beans are tender. Pour into a bowl and serve with Parmesan cheese on top. I also like to serve with garlic bread, crostinis, or crackers. Personally I think soup makes amazing leftovers and is even more delicious the next day. 

- I love this recipe and didn’t want to lose it, so I’m putting it on the blog! I can’t remember where. I found it. 

Smashed Buffalo Cucumber Salad

2 servings

8 baby seedless cucumbers
1 pinch salt
1 pinch sugar
1 avocado, sliced
3 T. buffalo wing sauce, or more if you want
1 T. fresh squeezed lime juice
1/3 c. crumbled gorgonzola cheese
1/4 c. chopped peanuts
2 green onions, thinly sliced
3 T. chopped fresh cilantro

Cut the cucumber lengthwise then each piece in half or thirds.  Using a cup or meat tenderizer slightly smash them.  Mix them with salt and sugar and set them in a strainer to drain while you prepare the other ingredients. Toss everything together and enjoy.

Instant Pot Mac n Cheese

I got this recipe from my friend. It is so good, ridiculously easy, and it heats up amazingly for leftovers! This will be on my short list for first dinner (the dinner right after school on busy nights and with the guarantee everyone is going to come home from sports hungry for second dinner).

16 oz. uncooked elbow macaroni
4 c. chicken broth
2 T. butter
1 t. hot pepper sauce
1 t. garlic powder
1/2 t. pepper
1/2 t. salt
2 c. shredded cheddar cheese
1 c. shredded mozzarella cheese
1/2 c. shredded Parmesan cheese
1/2-1 c. milk

Add the uncooked macaroni, chicken broth, butter, hot sauce, garlic powder, pepper, and salt to the Instant Pot. Place lid on the pot and set to sealing. Cook on manual function for 5 minutes. Then, do a quick release. Stir in the cheeses and milk until smooth. Season as necessary to taste.

Cauliflower Chickpea Tacos

• *Note: this recipe fed just Tyler and I, there were a few chickpeas left on the pan that I licked up later... but double the recipe if you're feeding more than two!
• 
  
• For the tacos:
• 1/2 of a head of cauliflower, florets cut into bite size pieces
• 1/4 of a red onion, thinly sliced
• 1Tbsp of tomato paste
• 2 tsp of ancho chili powder paste or 2 tsp of regular chili powder
• 1 tsp of ground cumin
• 2 tsp of granulated garlic
• 1 clove of Garlic, grated or minced
• Big pinch of salt
• 2 Tbsp of Olive Oil
• 1 cup of chickpeas, well drained
• Juice of half a lime - save the other half for topping

Tortillas and Toppings:

Corn Tortillas - we love the raw ones!

Cheese

Sour cream

Salsa

Avocado

Fresh lime and cilantro

Really just whatever you like on tacos! The chickpeas are naturally really dry so don't skimp on salsa or sour cream

Preheat your oven to 425 degrees, in a baking pan or cookie sheet, add the chopped cauliflower and onions and set aside.

2)In a small bowl, stir together the tomato paste, chili powder/paste, cumin, granulated garlic, minced garlic, lime juice, salt and olive oil, pour over the cauliflower mixture and toss well, pop it in the oven for 20 minutes.

3)After the 20 minutes, add the chickpeas to the cauliflower mixture and pop it back in for 15 minutes, remove from the oven, serve with your desired toppings!

Lentil Quinoa Chili

I am always looking for vegetarian meals and this was delicious! Everyone at the Lee house loved it. If you don't have an Instapot just sauté veggies then simmer everything else until cooked through. This was a little thinner than I like chili, next time I make it I will probably omit the extra can of water or add an extra can of beans.


Ingredients

1 onion, diced
4 cloves garlic, minced
1 stalk of celery, chopped
2 bell peppers, diced
1 15 oz can diced tomatoes (I blended these before I added them)
4 cups vegetable or chicken broth
1 can water (use the can from the tomatoes)
1 cup brown or green lentils, rinsed and sorted
1 15 oz can pinto beans (or your favorite bean)
3 teaspoon chili powder
2 teaspoons cumin
1 1/2 teaspoons oregano
1/3 cup quinoa, uncooked and rinsed
1 8 oz can tomato sauce
1 teaspoons salt
1/2 teaspoon black pepper

Directions

1. Set instapot to saute mode. Saute first 4 ingredients until softened. (If in a hurry you can skip this step).

2. Place all other ingredients in instapot.

3. Top with the lid, close the valve and set the timer for 20 minutes on high (manual) pressure. (Mine took about 15 minutes or so to come up to pressure)

4. Once the pot beeps, allow to release naturally for 10 minutes, then quick release.

5. Serve with shredded cheese, sour cream, green onions, cilantro, or avocados.

Pine Nut Broccoli Quinoa

This was the best quinoa dish I've ever had! I was licking the spoon it was so yummy. I normally don't love cooking quinoa at home because it always tastes like dirt to me but this was so flavorful! It would be great leftover just cold out of the fridge. I served it aside tilapia. Enjoy! 

• 2 tablespoons olive oil 
• 1 teaspoon minced garlic
• 1/4 cup yellow onion, finely chopped
• 1 cup quinoa
• 2 cups chicken broth
• 1 and 1/2 cups broccoli chopped
• 1/4 cup parsley finely chopped
• 1/3 cup pine nuts
• 1 teaspoon lemon zest
• 3 teaspoons fresh lemon juice
• Salt and pepper

Instructions

1. In a pot over medium low heat, add olive oil, the minced garlic, and the onion. Stir constantly until the onion is tender and garlic is fragrant.
2. Rinse the quinoa in a fine mesh strainer. (This removes the quinoa's natural coating called saponin which can make it taste bitter.)
3. Add in the quinoa and chicken broth. Stir and bring to a boil.
4. Reduce the heat to low, cover, and turn to low. Allow to cook for about 7 minutes and then stir again.
5. Spread the finely chopped broccoli (Remove all of the stems and chop into very small pieces like picture shown above.) evenly on top of the cooking quinoa and chicken broth.
6. Don't stir in the broccoli but leaving it on top will lightly steam it. Return the cover and cook until the quinoa has absorbed all of the broth and the broccoli has been steamed. (this took about 5-10 more minutes)
7. Stir everything together and remove from the heat.
8. Add in the finely chopped parsley, the fresh lemon zest, the fresh lemon juice, and salt and pepper to taste.
9. Stir in the pine nuts. If desired (highly recommended) lightly toast the pine nuts by placing them in the bottom of the pan you used to cook the quinoa (quickly rinse and dry) over medium heat. No oil is needed. Leave in one layer on the bottom of the pan and stir frequently watching until the pine nuts become lightly browned. Watch these carefully as they burn easily.

*I toasted the nuts first in the same pan I was going to cook it in and just set them aside*

Vegan Tuscan Rigatoni

We had friends over for dinner tonight that just went Vegan.  This was so delicious!  I will definitely be making it again.

4 servings

1 c. cashew, soaked
1/2 c. vegetable broth
2 T. nutritional yeast
1 T. lemon juice
2 T. olive oil
5 cloves garlic, chopped
4 c. baby spinach
3/4 c. sun dried tomatoes
1/3 c. white wine
1 box rigatoni
Salt and pepper to taste

Soak cashews.  The recipe said overnight, but I read something that said they go bitter if you soak them too long.  I think anywhere from 3-8 hours is ideal.

Cook pasta according to package directions.

White pasta is cooking, place soaked cashews, vegetable broth, nutritional yeast and lemon juice in a blender.  Blend on high until nice and smooth scraping down the sides as needed.  Add salt and pepper to taste.  Leave in the blender for now.

Heat the olive oil in a large skillet on medium high.  Add the garlic and saute for a minute.  Then add the spinach and sun dried tomatoes.  Season with a pinch of salt and pepper.

Cook for a few minutes until the spinach has wilted and the sun dried tomatoes are soft.  Add the wine and simmer for about 5 minutes.  Reduce heat as needed.  Now stir in the cashew cream sauce until combined.  Taste and add more salt and pepper if needed. 

Turn heat off and add the rigatoni.  Serve immediately.

Shakshuka

This is one of our favorite breakfasts.  There are lots of spins on Shakshuka, but I love the flavors of this so much, we always come back to this one.

Makes 4 servings
(For Aaron and I, we half everything except the eggs)

1 small onion, finely sliced
2 zucchini, diced
1 orange bell pepper, diced (you can use any variation)
2 cloves garlic, finely minced
2 c. tomato pasta sause
1 c. baby spinach leaves
1 t. cumin
1 t. sweet paprika
1/8 t. cayenne
4 eggs
salt and pepper to taste
Garnish:
feta cheese
pinch of Za'atar (I've never had this, so I haven't done it)

Preheat oven to 375 degrees.  Heat the oil in a medium cast iron skillet over medium heat.  Add the onion, and cook until softened and slightly browned.  Add the zucchini and bell pepper, and stir until they develop a bit of color.  Then add in the garlic, and saute for an extra 30 seconds until fragrant.  Add in the tomato sauce spinach, cumin, paprika, and cayenne and stir until combined.  Season with a pinch each of salt and pepper, then create 4 wells in the mixture.  Crack the eggs into the wells, and transfer the pan to the oven.  Bake for 7 minutes or until the egg whites are cooked through but the yolks remain slightly runny.  Garnish with feta cheese and Za'atar, and serve with crusty bread.

Thai Cashew Coconut Rice with Ginger Peanut Sauce

This was so delicious!!!

Thai Cashew Coconut Rice with Ginger Peanut Sauce

Ingredients:
For the Coconut Rice:
   1 1/2 cups dry jasmine rice
   1 (15 oz.) can unsweetened coconut milk
   1 clove garlic, minced
   1 teaspoon salt
   1 cup water

For the Salad:
   2 red bell peppers, finely chopped
   1 red cabbage, shredded
   1 1/2 cups carrots, shredded
   1 small red onion, finely diced
   1 cup cilantro, chopped
   3/4 cup green onion, thinly sliced
   1 cup cashews, finely chopped

For the Peanut Ginger Sauce:
   1/3 cup peanut butter
   2 tablespoons honey
   3 teaspoons freshly grated ginger
   2 tablespoons rice vinegar
   2 teaspoons sesame oil
   water to thin
   lime wedges

Directions:
1. Rinse the dry rice well until the water runs clear
2. In a medium size pot, mix together the rice, coconut milk, garlic, salt, and water. Cover and bring      to a boil. 
3. Once the pot reaches a rolling boil, reduce heat to low and simmer for 30 minutes. (mine only took    about 20 minutes and it was ready)
4. After 30 minutes, turn off heat and let sit (with lid on) for an additional 10 minutes.
5. As you wait for the rice, make the peanut sauce.
6. In a small, microwave safe bowl, combine the peanut butter and honey. Microwave for 15 seconds,     or until the peanut butter thins. Stir well. Add the ginger, rice vinegar, and sesame oil. Stir again.        Thin as desired with water.
7. Fluff the rice and combine it with the chopped vegetables and cashews. Drizzle with a bit of the          Ginger Peanut Sauce and taste- you most likely will not need all of it. Serve with lime wedges.

**If you'd like to add meat, toss in some shredded rotisserie chicken 

Spring Asparagus Salad

Oh my goodness this is SO good and refreshing! I think I found it on pinterest.

Spring Asparagus Salad

1-2 bunches asparagus (I would recommend 2)
2 c. Israeli cous cous (uncooked)
1/2 c. kalamata olives, pitted and sliced
1/2 c. feta cheese
1/2 c. toasted pine nuts (optional, but do it!)
1 handful fresh mint, tarragon or italian parsley
Zest from 1 lemon

Dressing:
1/3 c. olive oil
3 T. whole grain mustard
2 T. red wine vinegar
2 T. lemon juice
1 t. salt
1 t. pepper

Instructions:
1. Preheat oven to 400 degrees.
2. Trim the tough ends of the asparagus off. Lay the asparagus on a baking sheet and drizzle with 1-2 T. olive oil, sprinkle with a generous pinch of salt and pepper, and half of the lemon zest. Roast in the oven just until tender, about 20-25 minutes. **(In my opinion this was too long, I like asparagus better after about 12 minutes)** Cut into bite size pieces. (Alternatively, for faster preparation, blanch bite size pieces of asparagus, along with the cous cous, during the last 2 minutes of the cous cous cooking time)
3. Bring a large pot of salted water to a boil. Add 2 cups Israeli cous cous, and cook until al dente.
4. While cous cous is cooking make the dressing. In a small bowl, stir all ingredients together.
5. Drain cous cous, and place in a large bowl. Toss it with the dressing, olives, asparagus, feta, pine nuts, fresh herbs and lemon zest. Serve warm or chill and serve as a salad.

Enjoy!!

**If you don't want to use cous cous you can use orzo. I found the Israeli cous cous at the grocery store near the rice**

One Pot Pasta Primavera

**This is one of our favorites. I omit the mushrooms and it's still delicious**

4 cups low-sodium vegetable broth
8 oz. linguine, uncooked
1 small onion, thinly sliced
1 lb. broccoli crowns, cut into large florets (about 2 cups)
1 1/2 lbs. asparagus, cut into 2-inch pieces
4 oz. white button mushrooms, sliced
4 large cloves garlic, minced
1/4 tsp. crushed red pepper flakes (less for milder heat)
1 tsp. salt
1/2 tsp. pepper
2 T. olive oil
3/4 c. frozen peas
1 small handful fresh parsley, chopped
1/4 c. heavy whipping cream
2 T. parmesan cheese, grated
2 tsp. freshly grated lemon zest
Additional salt and pepper to taste

Instructions:
  1. Add the broth, linguine, onion, broccoli, asparagus, mushrooms, garlic, red pepper flakes, salt and pepper to a large pot set over high heat. Drizzle the olive oil over the top.

  2. As soon as it comes to a boil, set the timer for 7 minutes and start tossing constantly with long-handled tongs.

  3. As soon as the 7 minutes is up, add the peas, parsley, heavy whipping cream, parmesan and lemon zest and continue cooking, tossing for 1-2 more minutes, until the pasta and veggies appear tender. Remove from heat.

  4. Note that much of the liquid will have evaporates, but not all. And that's okay! Let the pasta sit for a couple of minutes to cool; the sauce will continue to thicken during that time. Taste and add additional salt and pepper if needed.

Roasted Garlic and White Bean Lasagna Soup

This soup was delicious! Even the meat eater enjoyed it 😊
For the lasagna soup:
8 cloves of garlic (for roasting)
1 tablespoon olive oil
1/2 yellow onion, minced
1 tsp. dried oregano
1/2 tsp. crushed red pepper
2 T. Tomato paste
1 28 oz. can fire roasted diced tomatoes
2 bay leaves
6 cups chicken or vegetable broth
1/2 tsp. salt
2 14 oz. can white beans, rinsed and drained
8 oz. campanile pasta

For ricotta dollops:
8 oz. ricotta cheese
1/2 c. Parmesan cheese
A squeeze of lemon juice
Fresh parsley, minced

Instructions:
1. Roast the garlic. Drizzle the garlic with a tiny bit of olive oil and wrap with foil. Roast for 30 minutes at 400°.
2. Make the soup. Heat olive oil in a large pot over medium heat. Add onions and cook until softened. Add oregano, red pepper flakes, and tomato paste. Stir well to incorporate. Cook for 3-4 minutes.
3. Add diced tomatoes, bay leaves, broth, and salt. Stir to combine. Bring to a boil and then reduce heat to a simmer for 30 minutes. Add white beans. Take a few scoops of the soup mixture and purée in the blender with the roasted garlic.
4. Add pasta: add uncooked pasta and simmer on low until the pasta is softened. Taste and adjust (more salt, red pepper flakes, etc)
5. Ricotta: in a small bowl combine ricotta, Parmesan, lemon juice, parsley and salt and pepper.
6. Serve: place a small dollop of the ricotta mixture in a bowl and ladle soup over the top. Top with extra Parmesan and fresh basil.

Bon appetit!

Secret Ingredient Tomato Basil Soup

Secret Ingredient Tomato Basil Soup

(served at our Progressive Dinner in 2015)

Makes 6-8 Servings

1 lb. cherry tomatoes

2 lb. roma tomatoes

1 medium onion

7 garlic cloves

3 large carrots

1/3 c. olive oil

salt and pepper

4 c. chicken broth

2 T. balsamic vinegar

1/2 t. red pepper flakes

2-3 T. basil pesto

  

1. Position a rack in the center of the oven and preheat the oven to 375ºF. Place the cherry tomatoes, Roma tomatoes, onions, garlic, and carrots on one large baking sheet. It's okay if some of the ingredients are overlapping. Drizzle the olive oil along with a big pinch of salt and pepper and give it a good toss. Place the baking tray in the oven and allow the ingredients to bake for 1 hour. Check on the ingredients every 30 minutes and give it a toss.
2. Transfer the ingredients to a blender and blend the veggies until they are completely smooth. If you've got a super powerful blender it will go in one batch and be super quick. If you've got a regular blender, you may need to add a little broth to help it along. For super smooth soup, Run the ingredient through a strainer to get rid of any larger pieces.
3. Transfer the puree into a large dutch oven over medium heat. Add the chicken broth and allow the soup to heat all the way through, about 5-7 minutes. Add the balsamic vinegar, red pepper flakes. Add two tablespoons of the pesto and give the soup a taste. If desired, add the third tablespoon. Season with salt and pepper to taste. 

Lemon Asparagus Orzo

(From jocooks.com, Serves about 6)



*I just roasted the asparagus in the oven on low broil for a few minutes. And I just quickly mixed the dressing and poured it over instead of emulsifying it.

Ingredients

For the dressing

• 1 lemon, zested
• juice from 1 lemon
• 3 cloves garlic, minced
• salt and pepper to taste
• ¼ cup olive oil

For the orzo

• 1 lb asparagus
• 2 cups chicken broth
• 2 cups water
• 1 tsp salt
• ¼ tsp turmeric
• 1½ cup dry orzo pasta
• ¼ cup fresh Parsley, chopped

Instructions

Dressing

1. Place the lemon zest, juice, garlic, salt, and pepper in a deep medium bowl.
2. Add oil and whisk until it emulsifies a bit. Set aside.

Orzo

1. Snap the end pieces off the asparagus and lay the asparagus stalks in a baking dish, 9x13 inch. Pour boiling water over the asparagus (just enough to cover it), cover dish with plastic wrap and let sit until the water is warm to the touch. Drain water and cut the asparagus stalks into 2 inch pieces.
2. Place the chicken broth and water in a large pot and bring to a boil. Add the salt and turmeric and bring back to a boil. Add the orzo and cook until tender, about 10 minutes.
3. Drain orzo, but do not rinse it. Place the hot orzo in a large bowl, add the asparagus and parsley. Whisk the dressing if needed and pour it over the salad. Mix well.
4. Top with butter if preferred.

Thai Coconut Curry Butternut Squash Soup

Serves 4

 

Ingredients

• 1 tablespoon canola oil
• 2 cloves garlic, minced
• 1 small yellow onion, diced
• 1 teaspoon ginger, freshly grated
• 1½ tablespoons Thai red curry paste (I think you could also use yellow curry powder instead)
• 2 cups chicken or vegetable broth
• 4 cups butternut squash, peeled, seeded, and cut into 1" cubes
• 1 (15-ounce) can coconut milk
• Juice of ½ lime
• ½ teaspoon Sriracha, optional
• ½ teaspoon salt
• ¼ teaspoon freshly ground pepper
• ⅓ cup cilantro, chopped, to garnish
• ⅓ cup dry-roasted peanuts, chopped, to garnish
• Naan, to serve (I love this recipe for Naan http://white-familyfavorites.blogspot.com/2014/01/naan.html)

Directions

1. Heat the oil in a large soup pot over medium heat. Add in the garlic and onion, and saute until soft and fragrant, about 3 minutes. Add in the ginger and curry paste and stir to combine with the onion and garlic. Cook for 3 more minutes, stirring often.
2. Add in the raw butternut squash cubes and slowly pour in the broth, stirring to combine. Bring to a boil and then reduce heat to a simmer and cover. Cook for 20 minutes, or until butternut squash is tender. Remove from heat and let cool for a few minutes.
3. Pour the soup into a blender in batches and blend until smooth. Pour the blended soup back into the soup pot over medium heat and warm through, stirring occasionally.
4. Before serving, remove from heat and mix in the coconut milk (saving a few tablespoons to garnish), lime juice, salt, pepper, and Sriracha (if using). Mix well. Pour into bowls and drizzle the remaining coconut milk on top. Swirl the coconut milk with your spoon or a toothpick. Sprinkle with chopped cilantro and chopped peanuts. Serve warm with Naan bread.

Red Curry Lentils

Ingredients

• 1½ cups lentils, rinsed and picked over (I used red lentils because they cook the fastest)
• ½ large onion, diced
• 2 tablespoons butter
• 2 tablespoons red curry paste
• ½ tablespoon garam masala
• 1 teaspoon curry powder
• ½ teaspoon turmeric
• 1 teaspoon sugar
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• a few good shakes of cayenne pepper
• 1 14 ounce can tomato puree
• ¼ cup coconut milk or cream
• cilantro for garnishing
• rice for serving

Serves 6

Instructions

1. Cook the lentils according to directions. Drain and set aside.
2. Melt the butter in a large saucepan over medium high heat. Add the onion and saute for a few minutes until fragrant and golden. Add all the spices (curry paste, garam masala, curry powder, turmeric, cayenne, sugar, garlic, ginger) and stir fry for 1-2 minutes. Add the tomato sauce; stir and simmer until smooth.
3. Add the lentils and the cream. Stir to combine and simmer for another 15-20 minutes (the longer, the better)! Serve over rice and garnish with cilantro.

(We ate with this bread http://white-familyfavorites.blogspot.com/2014/01/naan.html)

Mean Lady Salad

2-3 cups Grated Asiago cheese (can be altered to whatever cheese you like- that's also a lot of cheese, less can certainly be used!)
2 cups Craisins
1 cup Pine Nuts or Sunflower Seeds
1 box Plain Cous Cous
6 cups arugula or spring mix salad
3 cups Grape or Cherry Tomatoes
2-3 small packages of plain Corn Nuts (optional if you have brittle teeth...)
*Any of the ingredients can be adjusted to favor whatever flavor or texture you want more or less of

Dressing:
1 cup fresh Basil Leaves
1 cup Mayonaise (or plain yogurt)
1 Shallot, roughly chopped
1 cup Buttermilk
1 TBS lemon juice

Prepare dressing in a food processor or blender. Blend basil, mayo and shallots. Gradually add buttermilk and lemon juice while still mixing.

Salad preparation: Prepare cous cous as directed on box and let cool completely. You can add everything to one bowl to serve, or the salad can be arranged on a large serving platter with an edge, with all ingredients lined next to each other for a nicer presentation. Dressing is to be served on the side. Enjoy!

Black Bean Burgers

I got this recipe off a Buzzfeed post for meatless dinners

They were really good. I think they could've used a little more salt.

*makes 6 burgers*
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can cannellini beans, rinsed and drained
1 large egg + 1 large egg white, lightly beaten
1/2 cup panko bread crumbs
3 tablespoons olive oil (separated)
3 tablespoons fresh cilantro, chopped
4 garlic cloves, minced or pressed
1/2 teaspoon smoked paprika
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon pepper

6 whole grain buns, if desired

In a large bowl, mash beans with a potato masher or fork. Add in cilantro, garlic, paprika, onion powder, salt and pepper, mixing to combine. In a smaller bowl lightly beat eggs and add in 1 tablespoon olive oil and panko, stirring to mix. Add the egg mixture to the beans, and mix thoroughly to combine, bringing it together with your hands if needed. Separate the beans into 6 equal sections and form patties.

Heat a large skillet over medium high heat and add 1 tablespoon olive oil (or as much as you need). Add burgers and cook on each side until golden, about 5 minutes. Remove and serve on whole wheat buns.

Enjoy!