Bean Burgers with Grilled Corn, Pesto + Heirloom Tomatoes
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Unrated
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Total Time
35 mins
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Servings
6 burgers
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Course
Main Course
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Cuisine
American
Bean Burgers with Grilled Corn, Pesto + Heirloom Tomatoes
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
- 1 cannellini beans drained and rinsed
- 1 chickpeas drained and rinsed
- 1 egg lightly beaten, large, plus 1 egg white
- 2 garlic minced, cloves
- 1/3 cup panko bread crumbs
- 2 tablespoons basil chopped, fresh
- 2 tablespoons chives snipped, fresh
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 corn cut from the cob (about 1 cup, ears, grilled
- 1/2 cup pesto
- 2 tomato sliced
- 6 whole grain buns
Instructions
- Add the beans and chickpeas to a food processor with the egg, garlic, panko, basil, chives, 1 tablespoon olive oil, salt and pepper. Pulse until the mixture is just combined but also a bit coarse. Remove it and place it in a large bowl, then stir and mash in the grilled corn (I even did this with my hands). For the mixture into 6 even patties.
- Heat a large skillet over medium-high heat and add remaining olive oil. Cook the patties (in batches, if necessary) on both sides until they are golden and warmed through, about 5 to 6 minutes total. Make sure to be gentle when flipping them, and make sure that both sides are brown and crispy. Once all of the burgers are finished, assemble by sandwiching them between the buns, adding pesto on top and finishing it off with a few slices of tomatoes. Eat!
Notes
- [adapted from my double bean burgers]
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