June 26, 2017

White Bean Burgers with Bruschetta Garnish

Nothing beats fresh summer tomatoes. They’re so sweet and plump and pair perfectly with fresh basil and balsamic. While traditionally a topper for toasted bread, I decided to take that delicious bruschetta topping and use it as a garnish for these white bean burgers. With a crisp outside and creamy inside, these burgers are so delicious you won’t miss the meat (and they pack lots of protein and fiber as an added bonus)!



1. Combine bruschetta ingredients in a small bowl; set aside.

 

 

2. Heat 1 tablespoon olive oil in a large skillet. Add onion, garlic, celery and carrots and cook for 2 minutes, stirring often. Season with salt and pepper and remove pan from heat.

 

3. Puree the beans in a food processor until smooth. Transfer to a large mixing bowl and add the lemon zest/juice, cooked veggies, parsley, breadcrumbs and eat. Season the mixture with salt and pepper, to taste. Shape into 4 patties.

 

 

 

 

4. Heat the remaining 2 tablespoons of olive oil over medium heat in the same skillet you used for the veggies. Brown the burgers for 3-4 minutes per side.

 

5. Transfer the burgers to serving plates and garnish with the bruschetta mixture.



White Bean Burgers with Bruschetta Garnish
Serves 4

All you need:
Bruschetta Garnish
3 Heirloom (or Roma) tomatoes, diced
2 cloves garlic, minced
1 shallot, minced
2 teaspoons balsamic vinegar
2 teaspoons olive oil
5 fresh basil leaves, chiffonade
Salt and freshly cracked black pepper, to taste

Burgers
3 tablespoons olive oil, divided
1 small yellow onion, diced
2 cloves garlic, minced
2 stalks celery, diced
1/2 cup shredded carrot
2 cans cannellini beans, drained and rinsed
Zest and juice of 1 lemon
1/4 cup chopped flat-leaf parsley
1/2 cup seasoned breadcrumbs
1 egg, lightly beaten
Salt and freshly cracked black pepper, to taste

All you do:
1. Combine bruschetta ingredients in a small bowl; set aside.
2. Heat 1 tablespoon olive oil in a large skillet. Add onion, garlic, celery and carrots and cook for 2 minutes, stirring often. Season with salt and pepper and remove pan from heat.
3. Puree the beans in a food processor until smooth. Transfer to a large mixing bowl and add the lemon zest/juice, cooked veggies, parsley, breadcrumbs and eat. Season the mixture with salt and pepper, to taste. Shape into 4 patties.
4. Heat the remaining 2 tablespoons of olive oil over medium heat in the same skillet you used for the veggies. Brown the burgers for 3-4 minutes per side.
5. Transfer the burgers to serving plates and garnish with the bruschetta mixture.

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