WHITE BEAN BURGER with smoked tomatoes, deep-fried sage and roasted pine nuts

ROASTING THE PINE NUTSin a dry frying pan brings out the requisite flavour more clearly. But watch out for rancid nuts, which can give rise to so-called pine mouth – a bitter aftertaste that can ruin your sense of taste for several days.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1 Preheat the oven to 180°C (350°F/Gas 4).

Step 2

2 Peel and finely chop the onions. Put them in a saucepan with the butter over a medium heat and fry until the onions are soft. Pour over the wine, raise the heat and cook, stirring, until considerably reduced.

Step 3

3 Rinse the beans in water and drain in a colander.

Step 4

4 Mix the beans in a food processor or using a hand blender (they should retain a little structure). Put the beans, the reduced onion mixture and the other ingredients for the patties in a bowl. Stir so that everything is well combined.

Step 5

5 Take a handful of mixture at a time and shape into 6 round patties, either by hand or using a food ring. Put the burgers in the refrigerator for at least an hour, preferably longer, so they hold their shape when fried.

Step 6

6 Pour plenty of oil into a frying pan (skillet), so it reaches 5 mm–1 cm (¼–½ in) up the edge. Heat the oil to 180°C (355°F) and deep-fry the sage until it takes on a deep green colour (making sure it doesn’t burn). Remove it and drain it on some paper towel.

Step 7

7 Pour off a little oil from the frying pan, reduce the heat to medium and fry the patties for a few minutes on both sides until they have developed a golden colour and a crispy surface. Transfer them to an ovenproof dish and bake in the oven for 5–10 minutes.

Step 8

8 Heat the Smoked Tomatoes in the same frying pan in which you fried the burgers. Pour on a little more oil if necessary. Put to one side and keep warm.

Step 9

9 Butter the buns on the cut surface and fry them quickly in a frying pan or grill (broil) them in the oven.

Step 10

10 Put lettuce leaf at the bottom of each bun, and top it with a patty, some tomatoes and deep-fried sage leaves. Finish by sprinkling over some toasted pine nuts.