These white bean burgers look intense but only take a few minutes to make! I love a white bean burger. You can eat them however you are craving them. I prefer them the traditional way on a brioche bun with hummus and lettuce, but also like to to cut them up and serve over a salad.
White Bean Burgers with Sun Dried Tomatoes and Basil
Ingredients
- 1 egg
- 15 ounces can white beans, rinsed and drained (I used cannelini)
- 1 cup cooked quinoa
- 3 cloves garlic, minced
- 2 tablespoons roughly chopped sun-dried tomatoes (I used the dry kind, rather than the ones packed in oil)
- ½ teaspoon lemon juice
- ½ cup packed fresh basil, chopped
- 3 teaspoons flour (I used whole wheat, but most types will work)
- ⅓ cup grated Parmesan
- 1 big pinch chili powder
- Sea salt and freshly ground black pepper
- Hummus or other spreads, as desired
- Lettuce, tomato, or other toppings, as desired
- Brioche buns, optional
Preparation
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1. Crack an egg into a large bowl and beat well. Using a potato masher or the back of a big wooden spoon, add the beans and mash them together with the egg until relatively smooth but with some chunks remaining. Fold in the cooked quinoa, then add the rest of the ingredients. Mix until combined.
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2. Roll small handfuls of the batter into balls the size of clementines. Press down to form a patty that should be about 3 inches in diameter. If you're having trouble getting your burgers to adhere, add a bit more egg and mix to combine.
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3. Heat a bit of oil in a pan over medium. Cook the patties in batches about 3-4 minutes a side, until golden brown.
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4. Assemble your burgers. Add any desired toppings and spreads. Serve.
If you are a fan of veggie burgers, try my Chipotle Black Bean Burgers, too!
Bon Appétit!
xx—BB
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