White Bean Burger Bowl

For the Burger:

2 cans of cannellini beans, drained and rinsed

2 tbsp Colavita Extra Virgin Olive Oil

2 green onions, finely chopped

⅔ cup carrots, minced

3 tbsp freshly squeezed lemon juice

¼ cup finely chopped parsley

½ cup fresh breadcrumbs

1 egg, beaten

Salt and pepper to taste

For the Green Dressing:

2 green onions (scallions)

½ green jalapeno (leave seeds and veins in for extra heat!)

⅔ cup Greek yogurt

½ cup lightly packed cilantro

Juice from 1 lime

½ cup Colavita Lemon Extra Virgin Olive Oil

½ tsp kosher salt

1 tbsp honey

For the Bowl:

Any assortment of mixed greens, shredded beets, sliced carrots, pickled onion or red onion, diced cucumber, sliced radish, sliced avocado, goat cheese.

First, make the dressing:

Chop the green onions and the jalapeño pepper.

Place the green onions and jalapeno pepper in a food processor or blender. Add the Greek yogurt, cilantro, lime juice, olive oil, kosher salt, and honey. Blend to combine. Transfer to an airtight container; the dressing stores in the refrigerator for 1 week.

Make the patties:

In a food processor fitted with the steel blade, puree the beans with the lemon juice. Add the green onion, the parsley, bread crumbs and the egg. Lastly, add the carrots and just pulse a few times to incorporate. Season to taste with salt and pepper.

Shape into patties, ½- to ¾-inch thick.

Set on a parchment-covered baking sheet and cover with plastic wrap. Refrigerate for 1 to 2 hours.

Heat the Colavita Olive Oil in a large skillet over medium heat. Brown the patties for 4 minutes on each side. Remove from the pan and reserve on a plate.

Assemble the Bowl:

Start with a bed of lettuce greens.

Place the cooked bean burger patty on top of the greens. Add any arrangement of shredded beets, sliced carrots, pickled onion, red onion, diced cucumber, sliced radish, sliced avocado, and goat cheese around the burger.

Drizzle with green dressing and serve.

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White Bean Burger Bowl