Creamy white beans combine with pesto for these veggie burgers! They make a satisfying meal for vegetarians and meat-eaters alike. Top each patty with more pesto and dig in.
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
- 4 hamburger buns
- 1 large tomato, sliced
- Small handful lettuce leaves
1 Make the pesto: 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 (you’ll come back to this in a moment).
Add the Greek yogurt to the small bowl of pesto (the sauce you’ve removed from the food processor) and stir to combine. Set aside.
2 Cook the onion and garlic: 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.
3 Blend the burger mixture: Returning to your 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—you want it to remain slightly chunky, not completely pureed, otherwise it won’t hold together as well.
4 Fold in the rice and parsley: Turn the bean mixture out into a large mixing bowl. Fold in the rice and parsley.
5 Chill the bean mixture: Cover bean mixture with plastic wrap and refrigerate for at least 1 hour or up to 2 days.
6 Shape the burgers: When you’re 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 your hands, coat your palms with a little extra olive oil.
7 Cook the burgers: Heat the remaining 1 tablespoon oil in a large skillet or grill pan over medium heat. Set patties into the skillet; don't crowd the skillet—cook in batches if needed. Cook 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.
8. Serve! Serve the burgers on buns, topped with lettuce, tomato, and creamy pesto sauce.