White Bean and Sun-Dried Tomato Burgers
By Jessica RudolphPublished on January 2, 2024
Time
45 Minutes
Yield
Serves 4
Ingredients
½ cup mayonnaise ½ cup chopped fresh basil, divided⅓ cup oil-packed sun-dried tomatoes, chopped fine, plus 2 tablespoons packing oil, divided2 garlic cloves, minced, divided¾ teaspoon table salt, divided2 (15-ounce) cans cannellini beans, rinsed, divided1 large egg ⅔ cup panko bread crumbs 2 tablespoons vegetable oil 4 hamburger buns, split and toasted1½ ounces (1½ cups) baby arugula
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.
Time
45 MinutesYield
Serves 4Ingredients
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
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
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.
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