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.
Of all the veggie burgers you have made, which one do you think would be best cooked on a grill? I’m thinking a black bean based one but wanted your thoughts.
Chris recently posted..The Tennessee Smoky Hot Dog
Definitely a black bean burger Chris. If anyone could grill a veggie burger and have it turn out perfect it is you! I’ve seen ground meat mixed with black beans too. I bet they would be sturdy.
These look absolutely perfect!
Lori @ RecipeGirl recently posted..Bacon and Corn Griddle Cakes
Oh, these look right up my alley! I will definitely need to try them soon. I’ll bet adding an egg to the mix (and maybe some more bread crumbs) would help the patties stick together better. This is the first recipe of yours that I’ve looked at, and it looks AMAZING, so I’m off to explore more of your blog :D
Cheese with Noodles recently posted..Creamy Baked Macaroni and Cheese
I’ve tried an egg all it does it make them smooshier!
Oooh yummy! Looks delicious :)
this veggie burger sounds sooo yummy – so fresh and so lovely! definitely trying this soon!
Jenn and Seth (@HomeSkilletCook) recently posted..Grilled Chuck Burgers with Extra Sharp Cheddar and Lemon Garlic Aioli