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.
They look great but that mayo is a real winner
Platanos, Mangoes and Me! recently posted..Arroz con Gandules y Chorizo – Rice with Pigeon Peas + Spanish Sausage
I am a sucker for any kind of mayo, but lemon caper sounds especially fantastic. I am realizing it has been FAR too long since I made a proper veggie burger. I have a go to recipe that I love so admittedly I haven’t branched out as much as I should. One thing I’ve always wanted to do is to try adding a little vital wheat gluten to see if it helps give the burger more structure and fall apart less.
These burgers are my go to:
http://pink-apron.com/2011/03/meatless-monday-mushroom-burgers-to-bring-on-summer/
They are deliciously mushroomy and kind of an odd mixture of ingredients but they just happen to work.
Kelly recently posted..Bratwurst Phyllo Rolls
You have used very familiar to me flavors in this burger Reeni how can I not like it?
These look like the most perfect flavorful veggie burgers ever. Wow on the mayo as well.
Lora recently posted..Hibiscus Flower Macarons with Red Velvet Nutella Filling
Yummy burgers… veggie versions are quite tricky to make and I can see that this is perfect..
Reva