End of Summer Bean + Corn Burgers With Pesto

Today might be the last actual day of sunshine that Seattle sees for the next 7 months. Wahhh.photo 1

The forecast says 77 degrees for the high, followed by the next 9 days of my 10 day forecast equaling rain. Which isn’t to say I’m not excited for fall. In fact, I purchased six pumpkins and a “Pumpkin Spice” candle at the grocery store on Monday. Um. What do I plan to do with 6 pumpkins?

But the point is, this fabulous, fun, wonderful, memory-filled summer is at an end, and to celebrate? Mourn? I’m enjoying these delicious bean burgers. The original recipe calls for grilled corn, but I didn’t have any leftover and I was too lazy to turn on the grill, so I just used frozen. It also called for tomatoes, which I don’t like. Hmm. That’s probably where the “end of summer bean burger” title came from. Just pretend with me, ok?

photo 3

So they’re super easy to whip together and seriously awesome. Next time I’m going to add some sauteed mushrooms and probably some guacamole, just to trash them up a bit. Oh, and a slice of cheese, because there is always room in my meal for cheese.

Ingredients:

  • 1 (14-ounce) can cannellini beans, drained + rinsed
  • 1 (14-ounce) can chickpeas, drained + rinsed
  • 1 large egg + 1 egg white
  • 2 garlic cloves, minced
  • 1/3 cup panko bread crumbs
  • 2 tablespoons chopped fresh basil or just a couple dashes of dried basil
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 ears grilled (or frozen) corn, cut from the cob (about 1 cup)
  • 1/2 cup pesto (I had leftover in my freezer)
  • 2 tomatoes, sliced — If you don’t like tomatoes, top with whatever other burger toppings you enjoy, such as sauteed mushrooms, lettuce, guacamole, cheese, etc.
  • 6 whole grain buns

photo 2

Instructions:

Add the beans and chickpeas to a food processor or blender with the egg, garlic, panko, basil, chives, 1 tablespoon olive oil, salt and pepper. Pulse until the mixture is just combined but also a bit coarse. Remove it and place it in a large bowl, then stir and mash in the grilled corn. Form the mixture into 6 even patties.

Heat a large skillet over medium-high heat and add remaining olive oil. Cook the patties (in batches, if necessary) on both sides until they are golden brown, crispy, and warmed through, about 5 to 6 minutes total. Be gentle when flipping them! Once all of the burgers are finished, assemble by sandwiching them between the buns, adding pesto on top and finishing it off with any other toppings you want. Enjoy!

*These patties freeze well, so I only cooked two (one for dinner, one for lunch the next day) and then put the rest on a plate still raw and stuck them in the freezer for an hour. Then you’d just remove from freezer, toss them into a Ziploc bag and freeze for up to 3 months. To prepare after freezing, let thaw and then cook as instructed above!

Yields: 6 burgers

Recipe from: How Sweet It Is

About these ads

One thought on “End of Summer Bean + Corn Burgers With Pesto

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s