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.
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!
- Calories: 991.34kcal
- Fat: 32.92g
- Saturated Fat: 6.87g
- Trans Fat: 0.00g
- Monounsaturated Fat: 19.45g
- Polyunsaturated Fat: 4.68g
- Carbohydrates: 135.08g
- Fiber: 20.92g
- Sugar: 9.91g
- Protein: 41.94g
- Cholesterol: 55.21mg
- Sodium: 773.27mg
- Calcium: 545.19mg
- Potassium: 2346.68mg
- Iron: 15.42mg
- Vitamin A: 95.64µg
- Vitamin C: 15.49mg
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