Name: White Bean and Sun-Dried Tomato Burgers
Total time: 45 min
Ingredients: ½ cup mayonnaise; ½ cup chopped fresh basil, divided; ⅓ cup oil-packed sun-dried tomatoes, chopped fine, plus 2 tablespoons packing oil, divided; 2 garlic cloves, minced, divided; ¾ teaspoon table salt, divided; 2 (15-ounce) cans cannellini beans, rinsed, divided; 1 large egg; ⅔ cup panko bread crumbs; 2 tablespoons vegetable oil; 4 hamburger buns, split and toasted; 1½ ounces (1½ cups) baby arugula

Why This Recipe Works

Sun-dried tomatoes and their flavorful oil added savory depth to vegetarian burger patties and an accompanying basil mayonnaise.

Before You Begin

Drain the beans thoroughly after rinsing.

Instructions

Combine mayonnaise, ¼ cup basil, 1 tablespoon tomato packing oil, half of garlic, and ¼ teaspoon salt in bowl; set aside.

Place half of beans in large bowl and mash with potato masher. Add remaining beans and mash coarse until partially broken down. In separate bowl, whisk together egg and remaining 1 tablespoon tomato packing oil, remaining garlic, and remaining ½ teaspoon salt. Stir egg mixture, panko, tomatoes, and remaining ¼ cup basil into mashed beans until combined. Divide mixture into 4 equal portions and lightly pack into 1-inch-thick patties. Transfer patties to plate and refrigerate for 10 minutes.

Heat vegetable oil in 12-inch nonstick skillet over medium heat until shimmering. Add patties and cook until well browned and heated through, about 4 minutes per side. Spread mayonnaise mixture on cut sides of buns. Place burgers on bun bottoms, top with arugula, and add bun tops. Serve.