White Bean and Sage Pita Burgers

Ingredients

• 0.3 cup almonds toasted sliced
• 0.3 teaspoon pepper black freshly ground
• 30 ounce .5 can cannellini beans rinsed drained canned
• 2 tablespoons cornstarch 
• 2 teaspoons dijon mustard 
• 1 large eggs lightly beaten
• 2 tablespoons feta cheese crumbled
• 1.5 teaspoons sage fresh chopped
• 2  garlic cloves minced
• 6 leaf lettuce leaves green
• 0.5 cup cup heavy whipping cream sour reduced-fat
• 0.3 cup old-fashioned rolled oats 
• 1 tablespoon olive oil extra-virgin divided
• 0.5 cup onion chopped
• 2 tablespoons onion fresh grated
• 3 6-inch pitas cut in half ()
• 0.5 teaspoon salt 
• 1.5 inch tomatoes 

Equipment

• food processor
• bowl
• frying pan
• paper towels
• spatula
• measuring cup

Directions

1. Heat a large nonstick skillet over medium heat.
2. Add 1 teaspoon oil to pan, and swirl to coat.
3. Add 1/2 cup chopped onion and garlic; cook for 2 minutes, stirring frequently.
4. Place mixture in food processor.
5. Add oats and next 8 ingredients (through egg); process until smooth.
6. Wipe pan with a paper towel. Return pan to medium heat.
7. Add remaining 2 teaspoons olive oil to pan, and swirl to coat. Working with one portion at a time, spoon bean mixture into a 1/2-cup dry measuring cup, and carefully remove bean mixture with a rubber spatula onto pan. (Bean mixture is very soft and sticky.) Using spatula, shape mixture into a 3/4-inch-thick round patty. Repeat procedure 5 times to form 6 patties. Cook 8 minutes or until golden, turning after 4 minutes.
8. Combine sour cream, 2 tablespoons grated onion, and cheese in a small bowl.
9. Spread about 2 tablespoons sour cream mixture into each pita half; top with 1 lettuce leaf, 1 tomato slice, and 1 bean patty.