Tomato Basil Veggie Burgers
Ingredients
The burger patties
-
1
15-ounce can
cannellini beans, drained and rinsed
-
¼
cup
coarsely chopped oil-packed sun-dried tomatoes
-
2
tablespoons
olive oil
-
1
tablespoon
tomato paste
-
1
teaspoon
garlic powder
-
⅓
cup
torn basil leaves
-
⅓
cup
shredded mozzarella cheese
-
¼
cup
dried breadcrumbs
-
2
tablespoons
grated parmesan cheese
-
to taste
salt and pepper
-
1
egg
lightly beaten
For serving
-
4
burger buns
-
fresh basil leaves
-
tomato slices
-
balsamic reduction or pesto
-
sliced fresh mozzarella or provolone
Instructions
- Preheat the oven to 400ºF.
- Puree 1 cup of beans with ¼ cup of sun-dried tomatoes, olive oil, tomato paste, and garlic powder in a food processor.
- In a medium bowl, mash the remaining beans slightly with a fork and stir in the bean-tomato mixture, basil leaves, cheeses, breadcrumbs, and remaining sun-dried tomatoes.
- Add salt and pepper to taste, then fold in the beaten egg.
- Line a baking sheet with parchment paper and divide the mixture into 4 mounds, shaping each into a patty.
- Bake the burgers for 20-25 minutes until lightly browned and dry to the touch in the center.
- Serve the patties on buns with your choice of toppings.
Nutrition Facts (estimated)
Servings
4 burgers
Calories
164
Total fat
12g
Total carbohydrates
8g
Total protein
6g
Sodium
212mg
Cholesterol
50mg
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