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Pesto White Bean Veggie Burgers
Pesto White Bean Veggie Burgers
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
90 minutes
Pesto white bean veggie burgers are a deliciously creamy option for both vegetarians and meat lovers. Finish off these hearty patties with a generous dollop of pesto for a delightful flavor explosion.
Ingredients:
  • For the pesto:
  • 5 tablespoons extra virgin olive oil
  • 1 cup loosely packed fresh basil leaves
  • 1 clove garlic
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon Kosher salt
  • A few grinds of fresh-cracked black pepper
  • 1/4 cup full-fat Greek yogurt
  • For the veggie burgers:
  • 2 tablespoons olive oil, divided, plus more to shape burgers if needed
  • 1 small yellow onion, minced (about 1 cup)
  • 1 garlic clove
  • 1 (15-ounce) can cannellini or navy beans, drained and rinsed
  • 3/4 cup (85 g) bread crumbs
  • 1 large egg
  • 1 teaspoon balsamic vinegar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3/4 cup cooked brown rice
  • 1/4 cup fresh parsley leaves, coarsely chopped
  • To serve:
  • 4 hamburger buns
  • 1 large tomato, sliced
  • Small handful lettuce leaves
Instructions:
  • Prepare the pesto: Combine olive oil, basil, garlic, Parmesan cheese, salt, and pepper in a food processor. Blend until smooth. Transfer most of the pesto to a small bowl, leaving a small amount in the food processor. Mix in the Greek yogurt with the pesto in the small bowl. Set aside.
  • Sauté the onion and garlic: Heat 1 tablespoon of olive oil in a medium pan over medium heat until shimmering. Cook onion until translucent for 4 to 5 minutes, then add garlic and cook for another minute.
  • In a food processor, combine the reserved pesto, white beans, cooked onion mixture, bread crumbs, egg, balsamic vinegar, salt, and pepper. Pulse until mixture is slightly chunky, ensuring it's not completely pureed for better texture and binding.
  • Gently mix the rice and parsley into the bean mixture in a large mixing bowl.
  • Allow the flavors to meld: Simply cover the bean mixture with plastic wrap and chill in the refrigerator for 1 hour or up to 2 days.
  • Form the burgers: Split the mixture into 4 equal parts and shape each into 1-inch thick patties. If the mixture sticks to your hands, use a bit more olive oil to coat your palms.
  • Heat the remaining 1 tablespoon oil in a large skillet or grill pan over medium heat, ensuring not to crowd the skillet. Cook the patties for about 5 minutes per side until golden brown. Add more oil if necessary to prevent sticking.
  • Presentation: Place the juicy burgers on soft buns, and generously top them with crisp lettuce, ripe tomato slices, and a dollop of luxurious creamy pesto sauce.

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