White Bean Burgers with Fennel Slaw | TENDING the TABLEWhite Bean Burgers with Fennel Slaw | TENDING the TABLEThe universe is testing me. At least that’s how it feels. A friend described it with an onomatopoeia. WHAM, BAM! Just four months after Maya’s suicide, my mom called me from the hospital. She had a minor heart attack. My mom, who just last week I described to my therapist as tough and resilient. And she is. She’s strong and healthy and grounded. There’s no obvious reason why she would have something like this happen. But instead of feeling discouraged, angry and afraid, I’m trying to remember that staring death in the face, makes us appreciate our lives all the more. So, we’re taking this “heart event” as an opportunity to reevaluate what matters and how we want to spend the lifetime we have been given. Now, more than ever, I’m focusing on maintaining a healthy body and mind. White Bean Burgers with Fennel Slaw | TENDING the TABLEThe other day Anders proclaimed that he wanted to eat more beans. He’d read about how they’re packed with fiber, reduce cholesterol and help prevent aging.  So, I pulled the pressure cooker out of the closet, bought a variety of dry beans and got cooking. I made a white bean and fennel soup with broccoli raab, a cranberry bean and orecchiette pasta and these white bean burgers with fennel slaw, a tangy caper aoli, avocado, arugula.

With gratitude, Sasha

White Bean Burgers with Fennel Slaw | TENDING the TABLEWhite Bean Burgers with Fennel Slaw | TENDING the TABLEWhite Bean Burgers with Fennel Slaw | TENDING the TABLE

WHITE BEAN BURGERS WITH FENNEL SLAW

Serves 2

INGREDIENTS

FOR THE BURGERS

2 cloves garlic

zest from 1/2 lemon

1 teaspoon salt

1 teaspoon red pepper flakes

1 tablespoon ground flax seeds

1/4 cup chickpea flour

1 15oz can navy beans, drained and rinsed

1/4 cup parsley

oil for frying

FOR THE SLAW

1 bulb fennel, thinly sliced

1 tablespoon olive oil

juice form 1/2 lemon

salt and pepper to taste

FOR THE CAPER AOLI

1/4 cup capers, roughly chopped

1 clove garlic, minced

1 teaspoon honey

1/2 cup mayonnaise

1/2 teaspoon black pepper

TO SERVE

burger buns

sliced avocado

arugula

PROCEDURE

FOR THE BURGERS

In the bowl of a food processor, mince the garlic with the lemon zest, salt, and red pepper flakes. Add the beans, flax, and chickpea flour and pulse a few times until you have a chunky puree. Add the parsley and pulse a few more times. Shape the mixture into patties about 1/2 inch thick and coat them lightly in more chickpea flour. Heat 1/2 inch of oil in a skillet over medium high heat. Fry the burgers until golden brown on both sides.

FOR THE SLAW

Combine the shaved fennel, oil, lemon juice, salt and pepper in a bowl and toss to combine. Set aside.

FOR THE CAPER AOLI

Combine the capers, garlic, honey, mayonnaise and black pepper in a small bowl and whisk until smooth.

ASSEMBLE THE BURGERS

Spread the buns with the caper aoli and top with the burger, a few slices of avocado, a handful of fennel slaw and some arugula.