Bean Burgers with Grilled Corn, Pesto + Heirloom Tomatoes
Bean Burgers with Grilled Corn, Pesto + Heirloom Tomatoes is a dairy free main course. This recipe serves 6 and costs $1.65 per serving. One serving contains 506 calories, 17g of protein, and 20g of fat. 2400 people have made this recipe and would make it again. It is brought to you by How Sweet Eats. Many people really liked this American dish. If you have egg, canned chickpeas, salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 35 minutes. It is perfect for The Fourth Of July. Overall, this recipe earns an excellent spoonacular score of 83%. Pancetta Wrapped Bayou La Batre Shrimp with Rikards Mill Yellow Corn Grits and Grilled Heirloom Tomatoes, Pesto Spaghetti with Heirloom Grape Tomatoes, and Pesto Spaghetti Zoodles with Heirloom Grape Tomatoes are very similar to this recipe.
Servings: 6
Ingredients:
1 (14-ounce) can cannellini beans, drained + rinsed
1 (14-ounce) can chickpeas, drained + rinsed
2 ears grilled corn, cut from the cob (about 1 cup)
1 large egg + 1 egg white, lightly beaten
2 tablespoons chopped fresh basil
2 tablespoons snipped fresh chives
2 garlic cloves, minced
3 tablespoons olive oil
1/3 cup panko bread crumbs
1/4 teaspoon pepper
1/2 cup pesto
1/2 teaspoon salt
6 whole grain buns
2 tomatoes, sliced
Equipment:
food processor
bowl
frying pan
Cooking instruction summary:
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!
Step by step:
1. 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.
2. 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.
3. 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!
Nutrition Information:
covered percent of daily need
