I am so excited by how well this recipe turned out. It’s not every day that the leftovers of my meals are crave-able, but these veggie burgers were gone in a snap.
The source of inspiration for these burgers was leftover basil.
I try not to buy basil in the winter. In the summer, I’m blessed with abundant basil that can be snipped as needed from the garden. But when I buy basil from the store, I’m always faced with leftovers in the fridge drawer. Which means I’m faced with the guilt of potential waste.
But I bought this basil for a special occasion. My husband and I have a tradition of spending the early evening hours of New Year’s Eve at home, making fresh pasta together. Romantic right? (Then we hustle off to a local friend’s house to attempt to be a little more “cool” and social). This time we made a fettuccine with bolognese sauce that was enhanced by the herbal touch of fresh basil leaves.
A few days later, I was on the lookout for recipes using basil, and settled on this one.
White Bean Burgers with Tomatoes and Basil
Adapted from oh my veggies
1 can (15 ounce) cannellini or other white beans, drained and rinsed
1/4 Cup sun-dried tomatoes, coarsely chopped
4 Tablespoons olive oil
1 Tablespoon tomato paste
1 teaspoon garlic powder
1/3 Cup packed basil leaves, torn
1/3 Cup shredded mozzarella cheese
1/4 Cup panko
2 Tablespoons parmesan cheese, grated
Salt and pepper to taste
1 egg, lightly beaten
4 buns (hamburger, kaiser rolls, challah rolls, etc – whatever you have leftover in your freezer after your husband is overzealous and claims that more people will show up at the party!)
Fresh basil leaves
Romaine or butter lettuce
Fresh mozzarella or provolone
Basil Mayonnaise recipe
From the kitchn
Proportions roughly followed:
1/4 Cup packed basil leaves
2 Tablespoons olive oil
1/2 teaspoon fresh lemon juice
1 medium garlic clove, chopped
Zest of about half of one large lemon, about 1 teaspoon
1/2 Cup mayonnaise
Combine in a small food processor or blender.
Preheat the oven to anywhere between 385F and 400F (my oven runs hot so I opted for lower.)
For the burgers, prepare your chopped sundried tomatoes and basil leaves.
In a food processor, puree together 1 Cup of the beans with the sundried tomatoes, olive oil, tomato paste, and garlic powder.
The original recipe called for sundried tomatoes in oil, and less added olive oil, but I had regular sundried tomatoes. So I added some olive oil at first and discovered the mixture was still too dry and was difficult to puree, so I added more olive oil, up to the approximate amount above. Be on the lookout for the mixture seeming too dry. Next time I may experiment with adding some other wet ingredient to bring up the moisture content. Tomato sauce, perhaps?
In a medium bowl, add the remaining beans and mash them with a fork. Stir in the pureed bean-tomato mixture, and add the basil and remaining ingredients, with the beaten egg added last.
Line a baking sheet with parchment paper. Using a measuring cup as a scoop, drop the burger mixture into 4 mounds on the sheet, and then shape each mound into a patty.
Bake the burgers until they’re lightly browned on the outside and feel dry to the touch in the center, 20-25 minutes.
In the meantime, make your sauces! I made the basil mayo. I could have made pesto…but I still had some of the summer stock in the freezer.
Prepare your choice of buns with your choice of toppings.