Well, this isn’t the best photo, but these burgers are really terrific! They’re one of the best veggie burgers I’ve made in a while. They’re big on flavor and they have great structural integrity. They taste Italian. The relish is also a tasty addition.

I made these the other night for dinner guests and there wasn’t a crumb left. Everyone enjoyed them. I served these burgers with a chicken dish. It was chicken with curried cous cous and spinach. There was some of that left. I thought the chicken dish was good, but as my boys say, not blog-worthy. Not that they tried it or anything.  I did get my vegetarian son to try these burgers, but he really didn’t like the flavor. My hope is that they more he exposes himself to new flavors, the more he’ll get used to them and eventually like them. Please tell me that I’m right, she says plaintively.  One day I really do hope to be writing about how much the boys enjoy what I cook.

White Bean Burgers with Tomato-Olive Relish
Recipe from Fine Cooking Magazine

1/4 cup fresh basil leaves, plus 12 small leaves
1 large clove garlic
1 oz. finely grated Parmigiano-Reggiano (~1 cup)
1 15-oz. can navy beans, drained and rinsed
1/2 cup plain panko breadcrumbs
1 large egg
Kosher salt
1 medium tomato, finely diced
8 Kalamata olives, pitted and chopped
2 Tablespoons finely diced red onion
1 teaspoon balsamic vinegar
2 Tablespoons olive oil
4 whole-wheat hamburger buns, toasted

In a food processor, pulse the 1/4 cup basil and the garlic until finely chopped. Add the Parmigiano, 1/2 cup of the beans, 1/4 cup of the panko, the egg, and 1/2 tsp. salt and process until smooth. Put the remaining beans in a large bowl and coarsely mash with a fork. Add the puréed bean and basil mixture and mix well.

Spread the remaining 1/4 cup of panko on a plate. With wet hands, form the bean mixture into four 3/4-inch-thick patties. Coat each patty with the panko, transfer to a plate, cover, and refrigerate for 10 minutes.

Meanwhile, in a small bowl, combine the tomato, olives, onion, balsamic vinegar, and the remaining 12 basil leaves. Set aside.

Heat a heavy-duty 12-inch skillet on high heat until very hot, about 1 minute. Add the oil and swirl to coat the bottom. Cook the burgers, flipping once, until browned, 5 to 8 minutes total. Serve the burgers on the buns, topped with the tomato-olive relish.

Yield: 4 burgers

One year ago: Eggs with Purslane
Two years ago: Butter and Jam Thumbprints
Three years ago: Peanut Butter Cream Pie
Four years ago: Frozen Grapes