Name: Pesto White Bean Veggie Burgers Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Italian
Ingredients: For Pesto:; 5 tbsp extra virgin olive oil; 1 cup fresh basil leaves; 1 clove garlic; ¼ cup parmesan cheese; ¼ tsp kosher salt; a few grinds of fresh cracked black pepper; ¼ cup full fat greek yogurt; For Veggie Burgers:; 2 tbsp olive oil; 1 cup yellow onion; 1 clove garlic; 15 oz cannellini or navy beans; ¾ cup Bread crumbs; 1 large egg; 1 tsp balsamic vinegar; ¼ tsp kosher salt; ¼ tsp freshly ground black pepper; ¾ cup Cooked brown rice; ¼ cup parsley leaves; To serve:; 4 hamburger buns; 1 large tomato; small handful lettuce leaves

How To Make Pesto White Bean Veggie Burgers

These veggie burgers are made with brown rice and bread crumbs pan-fried until golden. They’re layered with tomatoes and lettuce for a meatless tasty dish.

Preparation: 20 minutes

Cooking: 10 minutes

Chill Time: 1 hour

Total: 1 hour 30 minutes

Serves:

Ingredients

For Pesto:

5tbspextra virgin olive oil
1cupfresh basil leaves,loosely packed
1garlic clove
¼cupparmesan cheese,grated
¼tspkosher salt
fresh cracked black pepper,a few grinds
¼cupfull fat Greek yogurt

For Veggie Burgers:

2tbspolive oil,divided
1cupyellow onion,(1 small), minced
1garlic clove
15ozcannellini beans,(1 can), or navy, drained and rinsed
¾cupbread crumbs
1large egg
1tspbalsamic vinegar
¼tspkosher salt
¼tspfreshly ground black pepper
¾cupbrown rice,cooked
¼cupparsley leaves,coarsely chopped

To Serve:

4hamburger buns
1large tomato,sliced
lettuce leaves,small handful

Instructions

In the bowl of a food processor, add the olive oil, basil, garlic, Parmesan cheese, salt, and pepper, and process until smooth.
Scoop the pesto out into a small bowl, leaving about 2 tablespoons behind in the bowl of the food processor.
Add the Greek yogurt to the small bowl of pesto and stir to combine. Set aside.
In a medium sauté pan, warm 1 tablespoon olive oil over medium heat until shimmering. Add the onion and cook until translucent, 4 to 5 minutes. Add the garlic and cook an additional 1 minute.
Returning to the food processor with the reserved pesto, add the white beans, cooked onion mixture, bread crumbs, egg, balsamic vinegar, salt, and pepper into the bowl. Pulse until just combined. It should remain slightly chunky, not completely pureed, otherwise it won’t hold together as well.
Turn the bean mixture out into a large mixing bowl. Fold in the rice and parsley.
Cover the bean mixture with plastic wrap and refrigerate for at least 1 hour or up to 2 days.
When ready to cook the burgers, divide the mixture into 4 equal portions. Shape each into patties about 1-inch thick. If the mixture starts sticking to the hands, coat palms with a little extra olive oil.
Heat the remaining 1 tablespoon oil in a large skillet or grill pan over medium heat. Set patties into the skillet. Cook for about 5 minutes per side, or until golden brown on both sides. Add a little more oil to the pan if the burgers begin to stick.
Serve the burgers on buns, topped with lettuce, tomato, and creamy pesto sauce, and enjoy!