Veggie burgers with cannellini beans, roasted red peppers, green olives, artichokes, feta cheese and fresh herbs with a bright-as-sunshine lemon caper mayo.
I’ve been making a lot of veggie burgers lately. I’m going through a phase.
Some things I know to be true.
Bean burgers are delicate compared to their ground meat counterparts.
There’s no getting around the fact beans are softer than meat making the patties far less sturdy. I always cook mine in a cast iron skillet and just like a hamburger I only flip them once. Carefully.
They are best served on soft buns and cut in half. Your fingers are the perfect size for holding half the burger, it helps keep them together and makes for easier eating.
Putting one of these burgers on a crusty, chewy bun is a disaster waiting to happen. They will turn into a mushy mess. Been there. Done that. Never going back.
I like to make a big bowl of these and tuck them away in my fridge to pan-fry up fresh whenever the urge hits. They stay good for days.
Sometimes, if I’m especially motivated I cook them all up and freeze them individually. A quick go in the microwave or the skillet is all it takes to heat them up.
I love having something so delicious and satisfying at my fingertips that can be ready to eat in mere minutes.
Veggie burgers with cannellini beans, roasted red peppers, green olives, artichokes, feta cheese and fresh herbs with a bright as sunshine lemon caper mayo.
Ingredients
Instructions
- Heat a tablespoon or two of olive oil in a small skillet and saute the onion, red pepper and artichoke hearts over medium-low heat about 5 minutes; add garlic and saute 2 more minutes; remove from heat and allow to cool.
- Use a potato masher to mash the beans in a large bowl leaving it a little chunky. Use a fork to mix in the olive, feta, herbs, bread crumbs and cooled vegetables; season well with salt and pepper.
- Use heaping 1/2 cups to form into 7 patties. Heat a tablespoon or two of olive oil in a cast iron skillet over medium heat; cook patties 6 minutes on each side.
- Meanwhile whisk together the mayo, capers and lemon juice.
- Serve on warm, soft buns with spinach, tomatoes and a dollop of mayo. Slice burgers in half.
Notes
Beans make very soft burgers, a lot softer than traditional ground meat. Serve on soft buns and slice in half for easier eating. This keeps the fragile burgers from falling apart.
Reeni,I have to say I love the experimental “phase” you’re going through..haha..I’m so craving these burgers…Thanks for posting your observations for “easier consumption”..XO
mia xara recently posted..Red Velvet Cake
I am really liking this delicious and healthy phase;)This look fantastic and so tastey, Reeni:)xx
I just wanted to let you know that I love this blog. I’ve recently started my own food blog which is definitely a work in progress. I find your writing style very inspiring and your photos are phenomenal. The delicious recipes don’t hurt either. Great work!
Outstanding – bookmarked and making this tomorrow – I’ve really been looking for great veggie recipes – so this is perfect!
mary x
Mary recently posted..Pan Seared Salmon with a Cream Fraiche Sauce and My New Favorite Thing
what nice and delicious veggie burgers, my daugther will love these!!
gloria recently posted..rustic pear tart