Veggie burgers

(WTNH) - Recipe adapted from Bruce Weinstein and Mark Scarbrough's Cooking Know-How (Wiley, 2009).

Makes 4 patties
2 tablespoons olive oil, divided
4 ounces shallots, chopped
1 3/4 cups canned white beans, drained and rinsed (one 15-ounce can)
1/2 cup sliced almonds
1/2 cup rolled oats (do not use quick-cooking or steel-cut oats)
1 large egg
1 tablespoon minced sage
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Heat a large skillet over medium heat. Swirl in 1 tablespoon olive oil, then add the shallots. Cook, stirring occasionally, until softened, about 3 minutes. Scrape the contents of the skillet into a food processor, then add the beans, almonds, oats, egg, salt, salt, and pepper. Pulse a few times, then process just until well combined but still a little grainy. Scrape the mixture into a large bowl. Wipe out the skillet, set it back over medium heat, and swirl in the remaining 1 tablespoon olive oil. Form the bean mixture into 4 patties, each about 4 inches in diameter and about 1/2 inch thick. Slip the patties into the skillet and cook until darkly browned, even a little crunchy, turning once with a large spatula, about 7 minutes. Serve with the Skillet Apple Compote.

Skillet Apple Compote
2 tablespoons unsalted butter
2 medium shallots, sliced into thin rings, the rings separated
2 large tart apples, such as Granny Smiths, peeled, quartered, cored, and thinly sliced
1 tablespoon honey
1/2 teaspoon ground cinnamon
2 teaspoons Worcestershire sauce

Melt the butter in a large skillet over medium heat. Add the shallots; cook, stirring constantly, until softened, about 2 minutes. Add the apples; cook stirring until softened, 3 to 5 minutes, depending on how firm the apples are. Add the honey and cinnamon; stir over the heat until the honey melts, less than 1 minute. Stir in the Worcestershire sauce; bring to a quick simmer before removing from the heat.