Summertime is burger time. Grills everywhere are fired up and cranking out delicious burger creations with endless possibilities. Turkey burgers, seafood burgers, beef burgers, you name it and someone has probably tried to make a burger out of it. My burger muse of the day was white bean sliders. (For those of you who don't know, sliders are just tiny burgers) I started by sauteing carrots, onions and garlic in olive oil. Once they were softened, I deglazed the pan with a splash of Yuengling Black and Tan, a favorite hometown brew. Honestly, this smelled so good that I could have quit there and ate onions for dinner but, alas, I pressed on. I pulsed the onion mixture in the food processor with cannellini beans, fresh rosemary, and red pepper flakes until thoroughly combined. Breadcrumbs and an egg were added to achieve the correct consistency. Hot off the grill, these burgers were rich in flavor with a wonderful herb aroma. I topped mine with pepper jack cheese, arugula and stone ground mustard. Burgers, beer, and a warm summer evening... life is good.