White Bean and Sage Pita Burgers

• 1 tablespoon extra-virgin olive oil, divided
• 1/2 cup chopped onion
• 2 garlic cloves, minced
• 1/3 cup old-fashioned rolled oats
• 1/3 cup sliced almonds, toasted
• 2 tablespoons cornstarch
• 1 1/2 teaspoons chopped fresh sage
• 2 teaspoons Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 (15-ounce) cans cannellini beans, rinsed and drained
• 1 large egg, lightly beaten
• 1/2 cup reduced-fat sour cream
• 2 tablespoons grated fresh onion
• 2 tablespoons crumbled feta cheese
• 3 (6-inch) pitas, cut in half
• 6 green leaf lettuce leaves
• 6 (1/4-inch-thick) slices tomato

Heat a large nonstick skillet over medium heat. Add 1 teaspoon oil to pan, and swirl to coat. Add 1/2 cup chopped onion and garlic; cook for 2 minutes, stirring frequently. Place mixture in food processor. Add oats and next 8 ingredients (through egg); process until smooth.

Wipe pan with a paper towel. Return pan to medium heat. 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.

Combine sour cream, 2 tablespoons grated onion, and cheese in a small bowl. Spread about 2 tablespoons sour cream mixture into each pita half; top with 1 lettuce leaf, 1 tomato slice, and 1 bean patty.