White Bean Cheddar Burgers

First of all, Happy 4th of July! I love summer and the 4th of July always tells me it’s definitely summer! Well that and the ridiculous sweat provoking heat. Either way, today is a great day to celebrate our independence and enjoy our freedom. If you got the day off, enjoy your time! And if you didn’t well shame on your boss. 😉

What better thing to cook today than a burger, right?

I tell you, this cooking stuff has its highs and lows. I get a lot of ideas all the time and it’s like the gears in my brain start turning trying to think of ways to make something new or different. Just the other night I made something that was not very good. The idea of it was brilliant, but the execution was not so much. Hubby said it was good and even took the leftovers for lunch the next day, even when I insisted on chunking them. But He was just being sweet. I’m sure of it. 🙂

While undoubtedly, I have some cooking failures lows, I also have some things that end up really great! Today’s recipe is one of them.

You may never think about a black bean burger again. This my friends is my absolute favorite new burger. I saw mention of the words “white” bean burger the other day in passing. Without even looking at the recipe, I knew that I could create one similar to my black bean burger but creamier, as white beans tend to be. Normally I kinda jot down what I might put in the recipe, but this time I decided to wait until it was time to start making them to jot down the ingredients. You know, a little bit of this and a little bit of that.

What my brain (and food processor) produced was yummy y’all! I’m so excited about these burgers! Not only are they made with the creamiest beans, they are loaded with cheese and even have an added bonus- mushrooms! If you’re not a mushroom person, please don’t write these burgers off just yet. I’m not a huge mushroom fan either. You cannot even tell that they are there. It’s a great way to get the kids to eat them without suspecting a thing.

White Bean Cheddar Burgers
Recipe Type: Main Dish, Burger
Author: Pennywise Cook
Take a break from the ordinary and enjoy a meaty white bean and cheddar burger!
  • 1 (19 oz) Can Cannelini Beans, Rinsed and Drained
  • 1/4 c. Mushrooms, chopped
  • 1/4 c. Bread Crumbs
  • 1 Egg White
  • 2 Tbsp Olive Oil
  • 1/2 c. Shredded Cheddar Cheese
  • 1 Tsp Minced Garlic
  • 1/4 Tsp Salt
  • Dash of Pepper
  • Dash of Onion Powder
  1. Place all ingredients in a food processor and pulse until combined well.
  2. Heat olive oil in a skillet over medium high heat. Form “meat” into 4 patties and place into skillet.
  3. Cook for about 4-7 minutes on each side until browned.
  4. Serve with your favorite toppings!

I put green onions on top of my burger and it went really well. If you like green onions, it would be a fantastic addition to add 2 tbsp chopped green onion to your burger “meat”!

I used cannelini beans, but you could also use any other white bean such as great northern beans or even pinto beans.

I used jarred mushroom pieces or you could use canned.

If you are concerned about what a “dash” is, then just use about 1/8 tsp.

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Zesty Squash and Zucchini Over Gnocchi

Around these parts we are big fans of squash and zucchini. I buy it all year ’round because it’s one of few vegetables that I know my family will eat. Trying to find new ways to invent the wheel, or in this case make a squash and zucchini dish can be a difficult task. However, I got a little inspiration from this recipe and turned this summer recipe into a warm and spicy winter dish.

If you’ve never tried gnocchi before, this would be a nice starting point for you. Gnocchi is basically mashed potato and flour rolled into little dumplings. They are usually quite tasty to kids as well as adults alike. Since I made up this recipe, I conquered making my very own gnocchi! Sure it’s made out of instant potatoes, but it’s still homemade gnocchi all the same. Look for that deliciousness soon…

Back to the squash and zucchini! Start out with some nice warm extra virgin olive oil in a pan and then saute up onions and garlic to start off your sauce.

Throw cubed squash and zucchini into stewed tomatoes and tomato sauce along with some very zesty spices to create one smokin’ pot of goodness. But in all honesty, the crushed red pepper flakes provide a LOT of heat. If you like that, you can add more. If not, 1tsp is plenty.

Then it’s time to add in the smooth and starchy gnocchi to cool down to spiciness. Toss it together and serve. You can use any pasta that you’d like. I just like the fluffiness that the gnocchi gives with the zestiness in this dish.

Zesty Squash and Zucchini Over Gnocchi

Zesty Squash and Zucchini Over Gnocchi

Take your squash and zucchini and turn it into a saucy and spicy main dish!


  • 3 Medium Small Yellow Squash, Cubed
  • 3 Small Zucchini, Cubed
  • 1 14.5 oz Can Stewed Tomatoes
  • 1 8 oz Can Tomato Sauce
  • 1/2 Onion, Chopped
  • 2 tsp Minced Garlic
  • 1 Tbsp Extra Virgin Olive Oil
  • Salt to taste
  • Garlic Powder to Taste
  • Dash of Cumin to Taste
  • 1 tsp Crushed Red Pepper Flakes- This is the heat!
  • 1 Package Store Bought Gnocchi (I use whole wheat or make your own)


  1. Cook gnocchi according to package directions. They will generally be finished when they float to the top.
  2. Heat oil in large skillet over medium heat. Add onion and garlic and saute until translucent.
  3. Add in squash, zucchini, tomatoes, tomato sauce and spices. Bring to a boil over medium-high heat until squash and zucchini start to become tender.
  4. Toss in gnocchi and mix well.
  5. Serve with grated Parmesan cheese sprinkled over top. (optional)


This is really a pretty dish! Might be good for entertaining when you need to impress. Just make sure that you don’t get it too spicy in case your guests don’t like too much heat.


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