Sun-Dried Tomato, Basil, And White Bean Burgers

Name: Sun-Dried Tomato, Basil, And White Bean Burgers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 egg; 1 15-ounce can white beans, rinsed and drained (I used navy!); 1 cup cooked quinoa; 3 cloves garlic, minced; 2 tablespoons (heaping! you can't have too many, to be honest) roughly chopped sun-dried tomatoes (I had the dry kind, rather than the sort packed in oil, and I used 8 tomatoes); 1/2 teaspoon lemon juice; 1/2 cup packed fresh basil, chopped; 3 teaspoons flour (most anything will work -- I used rice flour but all-purpose is perfect); 1/3 cup grated Parmesan; big pinch chili powder; salt and freshly ground pepper

Servings: persons

1 egg
1 15-ounce can white beans, rinsed and drained (I used navy!)
1 cup cooked quinoa
3 cloves garlic, minced
2 tablespoons (heaping! you can't have too many, to be honest) roughly chopped sun-dried tomatoes (I had the dry kind, rather than the sort packed in oil, and I used 8 tomatoes)
1/2 teaspoon lemon juice
1/2 cup packed fresh basil, chopped
3 teaspoons flour (most anything will work -- I used rice flour but all-purpose is perfect)
1/3 cup grated Parmesan
big pinch chili powder
salt and freshly ground pepper

1
Crack egg into a large bowl and beat well. Add the beans and, using a potato masher or the back of a big wooden spoon, mash them together with the egg until relatively smooth but with some chunks remaining.
2
Fold in the cooked quinoa. Then add the rest of the ingredients (...all of them. Get Oprah about it: You go in the bowl! And you go in the bowl! Yikes sorry I'll see myself out). Mix until combined.
3
Roll small handfuls of the batter into balls the size of clementines. Press down to form a patty about 3 inches in diameter. [Editors' note: If you're having trouble getting your burgers to adhere, add another egg and mix to combine. Add a small amount of flour, just a little at a time, if the mixture is too wet.]
4
Grease a pan and heat over medium. Cook the patties about 3 minutes a side, until golden brown.
5
Eat them however you are craving them! Cut up on a salad (10/10), on a bun with olive tapenade or hummus and a few leaves of spinach (A+), or by itself out of a Ziploc bag from your fridge the day after tomorrow (100%).

132

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 egg, 1 15-ounce can white beans, rinsed and drained (I used navy!), 1 cup cooked quinoa, 3 cloves garlic, minced, and more.

Yes, Sun-Dried Tomato, Basil, And White Bean Burgers falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!