Pesto White Bean Veggie Burgers Recipe

This pesto white bean vegetable burger is a vegetarian's delight that offers a scrumptious blend of beans, vegetables, and homemade pesto. It's a truly flavorful and hearty meal, bursting with fresh basil and parmesan pesto that brings a delightful tanginess, while the white beans provide a rich creaminess. The brown rice and bread crumbs help bind the burger together and give it a pleasantly hearty texture.

Photos of Pesto White Bean Veggie Burgers Recipe

The ingredients for this recipe are mostly common and readily available. However, you might need to look for cannellini or navy beans, and full fat Greek yogurt, which may not always be in your pantry. These two ingredients are key to the recipe. Cannellini or navy beans are white beans that are slightly larger and have a mild, nutty flavor. Full fat Greek yogurt is used to add a creamy consistency to the pesto sauce. It's thicker and tangier than regular yogurt.

Pesto White Bean Vegetable Burger Ingredients

Extra virgin olive oil: Used for sautéing and also in making the pesto sauce.

Basil leaves: Fresh basil leaves are the star of the pesto sauce.

Garlic: Adds a punch of flavor to both the pesto and the burger.

Parmesan cheese: Gives the pesto its classic, sharp flavor.

Greek yogurt: Adds a creamy, tangy element to the pesto sauce.

Yellow onion: Adds a sweet note to the burger mixture.

Cannellini or navy beans: The base of the veggie burger, providing creaminess and protein.

Bread crumbs: Help bind the burger together.

Egg: Acts as a binder for the burger.

Balsamic vinegar: Adds a sweet and tangy flavor note.

Brown rice: Increases the heartiness of the burger and helps bind it together.

Parsley leaves: Adds a fresh, herby flavor.

Hamburger buns: The vessel for your veggie burger.

Tomato: Provides a fresh, juicy element to the burger.

Lettuce leaves: Adds crunch and freshness.

One reader, Cornall Valente says:

This pesto white bean vegetable burger recipe is a game-changer! The pesto adds a burst of flavor, and the white beans and veggies create a hearty and satisfying patty. It's a delicious and healthy alternative to traditional burgers. I highly recommend giving it a try!

Cornall Valente

Key Techniques for Crafting the Perfect Veggie Burger

How to make pesto: Blend olive oil, basil, garlic, parmesan cheese, salt, and pepper in a food processor until smooth.

How to cook onion and garlic: Sauté onion in olive oil until translucent, then add garlic and cook for an additional minute.

How to form burger patties: Divide the bean mixture into 4 portions and shape each into 1-inch thick patties.

How to cook the burgers: Heat oil in a skillet over medium heat, then cook the patties for about 5 minutes per side until golden brown.

How to serve the burgers: Place the cooked patties on buns and top with lettuce, tomato, and creamy pesto sauce.

How To Make Pesto White Bean Veggie Burgers

These veggie burgers are made with brown rice and bread crumbs pan-fried until golden. They’re layered with tomatoes and lettuce for a meatless tasty dish.

Preparation: 20 minutes

Cooking: 10 minutes

Chill Time: 1 hour

Total: 1 hour 30 minutes

Serves:

Ingredients

For Pesto:

5tbspextra virgin olive oil
1cupfresh basil leaves,loosely packed
1garlic clove
¼cupparmesan cheese,grated
¼tspkosher salt
fresh cracked black pepper,a few grinds
¼cupfull fat Greek yogurt

For Veggie Burgers:

2tbspolive oil,divided
1cupyellow onion,(1 small), minced
1garlic clove
15ozcannellini beans,(1 can), or navy, drained and rinsed
¾cupbread crumbs
1large egg
1tspbalsamic vinegar
¼tspkosher salt
¼tspfreshly ground black pepper
¾cupbrown rice,cooked
¼cupparsley leaves,coarsely chopped

To Serve:

4hamburger buns
1large tomato,sliced
lettuce leaves,small handful

Instructions

In the bowl of a food processor, add the olive oil, basil, garlic, Parmesan cheese, salt, and pepper, and process until smooth.
Scoop the pesto out into a small bowl, leaving about 2 tablespoons behind in the bowl of the food processor.
Add the Greek yogurt to the small bowl of pesto and stir to combine. Set aside.
In a medium sauté pan, warm 1 tablespoon olive oil over medium heat until shimmering. Add the onion and cook until translucent, 4 to 5 minutes. Add the garlic and cook an additional 1 minute.
Returning to the food processor with the reserved pesto, add the white beans, cooked onion mixture, bread crumbs, egg, balsamic vinegar, salt, and pepper into the bowl. Pulse until just combined. It should remain slightly chunky, not completely pureed, otherwise it won’t hold together as well.
Turn the bean mixture out into a large mixing bowl. Fold in the rice and parsley.
Cover the bean mixture with plastic wrap and refrigerate for at least 1 hour or up to 2 days.
When ready to cook the burgers, divide the mixture into 4 equal portions. Shape each into patties about 1-inch thick. If the mixture starts sticking to the hands, coat palms with a little extra olive oil.
Heat the remaining 1 tablespoon oil in a large skillet or grill pan over medium heat. Set patties into the skillet. Cook for about 5 minutes per side, or until golden brown on both sides. Add a little more oil to the pan if the burgers begin to stick.
Serve the burgers on buns, topped with lettuce, tomato, and creamy pesto sauce, and enjoy!

Nutrition

Calories: 991.34kcal
Fat: 32.92g
Saturated Fat: 6.87g
Trans Fat: 0.00g
Monounsaturated Fat: 19.45g
Polyunsaturated Fat: 4.68g
Carbohydrates: 135.08g
Fiber: 20.92g
Sugar: 9.91g
Protein: 41.94g
Cholesterol: 55.21mg
Sodium: 773.27mg
Calcium: 545.19mg
Potassium: 2346.68mg
Iron: 15.42mg
Vitamin A: 95.64µg
Vitamin C: 15.49mg

Expert Advice for Mastering Pesto White Bean Vegetable Burgers

When forming the veggie burgers, it's important to ensure the mixture is not over-processed. A slightly chunky texture will help the patties hold together better when cooking. If the mixture becomes too smooth, it may fall apart in the pan. Also, chilling the mixture before forming the patties can make it easier to handle and help them to hold their shape during cooking.

Time-Saving Tips for Making Pesto White Bean Vegetable Burgers

Prep ahead: Make the pesto and bean mixture a day in advance and refrigerate. This will save time on the day of cooking.

Use a food processor: Utilize a food processor to quickly and efficiently blend the pesto and bean mixture, saving time and effort.

Batch cooking: Cook the veggie burgers in batches to ensure they cook evenly and save time during the cooking process.

Organize ingredients: Pre-measure and organize all the ingredients before starting the recipe to streamline the cooking process.

Quick assembly: Have all the burger toppings and buns ready for quick assembly once the veggie burgers are cooked.

Efficient cooking: Use a large skillet or grill pan to cook multiple burgers at once, saving time and allowing for simultaneous cooking.

Substitute Ingredients For Pesto White Bean Veggie Burgers Recipe

fresh basil leaves - Substitute with fresh spinach leaves: Spinach has a similar earthy flavor and vibrant green color, making it a suitable alternative for basil in pesto.
parmesan cheese - Substitute with nutritional yeast: Nutritional yeast provides a cheesy, umami flavor similar to parmesan, making it a great vegan substitute for cheese in pesto.
cannellini or navy beans - Substitute with chickpeas: Chickpeas have a similar creamy texture and mild flavor, making them a good substitute for white beans in veggie burgers.
bread crumbs - Substitute with panko breadcrumbs: Panko breadcrumbs have a coarser texture and provide a crispier coating, adding a nice crunch to the veggie burgers.
full fat greek yogurt - Substitute with coconut yogurt: Coconut yogurt offers a creamy texture and tangy flavor, making it a suitable dairy-free alternative for greek yogurt in the pesto.

Plating Ideas for a Beautiful Presentation

Elevate the burger bun: Toast the hamburger buns with a light brushing of olive oil until golden brown, adding a touch of sophistication to the dish.
Artfully arrange the lettuce and tomato: Slice the tomato thinly and layer it on top of the lettuce leaves, creating a visually appealing and fresh base for the burger.
Drizzle the creamy pesto sauce: Using a squeeze bottle, delicately drizzle the creamy pesto sauce in a zigzag pattern over the assembled burger, adding a pop of vibrant green color and a burst of flavor.
Garnish with fresh herbs: Sprinkle a few parsley leaves over the top of the burger for a touch of freshness and a hint of earthy aroma.
Serve with precision: Place the burger on the plate with the bottom bun slightly off-center, and the top bun leaning against the burger at a slight angle, creating an elegant and dynamic presentation.

Essential Kitchen Tools for Making Veggie Burgers

Food processor: A food processor is essential for blending and pureeing ingredients, such as the pesto and white beans, to create a smooth and well-combined mixture for the veggie burgers.
Medium sauté pan: A medium sauté pan is used to cook the onions and garlic until they are translucent and fragrant, adding flavor to the veggie burger mixture.
Large mixing bowl: A large mixing bowl is used to combine and fold in the bean mixture, rice, and parsley, allowing for thorough mixing without spilling.
Skillet or grill pan: A skillet or grill pan is used to cook the veggie burgers, providing a flat surface for even cooking and browning.

Preserving Your Homemade Veggie Burgers for Later

To store leftover cooked veggie burgers, allow them to cool completely before placing in an airtight container. Refrigerate for up to 4 days.
For uncooked veggie burger patties, place them on a baking sheet lined with parchment paper and freeze until solid, about 2 hours. Transfer the frozen patties to a freezer-safe bag or container and store in the freezer for up to 3 months.
To reheat frozen cooked veggie burgers, place them on a baking sheet and bake in a preheated 350°F (175°C) oven for 10-15 minutes, or until heated through. Alternatively, you can reheat them in a skillet over medium heat with a little olive oil until warmed through.
For the pesto sauce, store it in an airtight container in the refrigerator for up to 5 days. If the sauce separates, simply give it a good stir before using.
To freeze the pesto sauce, pour it into ice cube trays and freeze until solid. Once frozen, transfer the pesto cubes to a freezer-safe bag or container and store in the freezer for up to 3 months. Thaw the desired amount of pesto in the refrigerator before using.

Reheating Tips for Leftover Veggie Burgers

To reheat leftover pesto white bean vegetable burgers, preheat your oven to 350°F (175°C). Place the burgers on a baking sheet lined with parchment paper or aluminum foil. Cover the burgers loosely with another piece of foil to prevent them from drying out. Bake for 10-15 minutes, or until heated through. This method will help maintain the texture and flavor of the burgers while ensuring they are evenly heated.
Another option is to reheat the burgers in a skillet on the stovetop. Heat a tablespoon of olive oil in a skillet over medium heat. Once the oil is hot, add the burgers and cook for 3-4 minutes on each side, or until they are heated through and slightly crispy on the outside. This method will give the burgers a slightly crispier exterior while keeping the interior moist and flavorful.
If you're short on time, you can also reheat the burgers in the microwave. Place the burgers on a microwave-safe plate and cover them with a damp paper towel. Microwave on high for 1-2 minutes, or until heated through. Keep in mind that microwaving may result in a softer texture compared to the oven or skillet methods.
For a tasty twist, slice the leftover burgers in half and place them cut-side down in a toaster oven or under the broiler for 2-3 minutes, or until they are lightly toasted and heated through. This method will give the burgers a delightful crunch and a slightly different flavor profile.
If you have leftover pesto sauce, you can brush it on the burgers before reheating to add an extra burst of flavor. This works particularly well with the oven and skillet methods, as the heat will help the pesto to meld with the burgers and create a delicious, aromatic dish.

Fascinating Trivia About Veggie Burgers

The Pesto White Bean Vegetable Burger Recipe is a delicious and nutritious alternative to traditional meat burgers. It is a great source of plant-based protein and fiber, making it a healthy option for vegetarians and meat-eaters alike. The creamy pesto sauce adds a burst of flavor and richness to the burger, elevating its taste to a whole new level. This recipe is a perfect way to incorporate more vegetables and legumes into your diet, promoting a balanced and wholesome eating lifestyle. Enjoying this burger is a delightful way to savor the goodness of fresh basil, parmesan cheese, and brown rice in a single meal.

Budget-Friendly: Making Veggie Burgers at Home

The cost-effectiveness of this pesto white bean vegetable burger recipe is quite favorable. The main ingredients, such as white beans, brown rice, and vegetables, are budget-friendly and readily available. The recipe yields 4 servings, making it suitable for a family meal. The approximate cost for a household of 4 people is around $15-$20, making it an affordable and nutritious option. The overall verdict rating for this recipe is 8/10, considering its cost-effectiveness, nutritional value, and delicious flavors.

Is This Vegetable Burger Recipe Healthy?

The pesto white bean vegetable burger recipe is a relatively healthy option compared to traditional beef burgers. It incorporates nutrient-dense ingredients such as cannellini beans, brown rice, and vegetables, providing a good source of protein, fiber, and essential vitamins and minerals. The use of whole grain buns further enhances the nutritional value of the meal.

However, there are a few aspects of the recipe that could be improved to make it even healthier:

The recipe relies on a significant amount of olive oil, which is high in calories. Reducing the amount of oil used in the pesto and for cooking the burgers could help lower the overall calorie content.
The parmesan cheese in the pesto adds saturated fat and sodium to the dish. Opting for a reduced-fat cheese or using a smaller amount could be beneficial.
The breadcrumbs used in the burger patties are likely made from refined grains. Swapping them for whole grain breadcrumbs would increase the fiber content and provide additional nutrients.

To further enhance the nutritional profile of this vegetable burger recipe, consider the following suggestions:

Incorporate additional vegetables into the burger patties, such as grated carrots, zucchini, or finely chopped spinach. This will increase the fiber content and provide a wider range of vitamins and minerals.
Experiment with using mashed avocado or hummus as a spread instead of the creamy pesto sauce. These options are lower in saturated fat and offer heart-healthy monounsaturated fats.
Serve the burgers on a bed of leafy greens or with a side salad to increase the overall vegetable intake of the meal.
Consider using a mix of whole grains, such as quinoa or bulgur, in place of some or all of the brown rice to add variety and additional nutrients to the patties.

Our Editor's Opinion on This Delightful Veggie Burger Recipe

The combination of the creamy pesto sauce and the hearty white bean and vegetable burger creates a delightful and satisfying dish. The use of fresh basil and garlic in the pesto adds a burst of flavor, while the addition of Greek yogurt provides a creamy and tangy element. The veggie burger itself is packed with protein and fiber from the white beans and brown rice, making it a nutritious and filling option. The recipe's step-by-step instructions ensure that the burgers hold together well and develop a beautiful golden crust when cooked. Overall, this pesto white bean vegetable burger recipe is a delicious and wholesome choice for a meatless meal.

Enhance Your Pesto White Bean Veggie Burgers Recipe with These Unique Side Dishes:

Roasted Garlic Mashed Potatoes: Creamy mashed potatoes with a hint of roasted garlic, perfect for pairing with the pesto white bean vegetable burger.

Grilled Asparagus with Lemon Zest: Tender asparagus spears grilled to perfection and finished with a sprinkle of fresh lemon zest, a light and refreshing side dish for the burger.

Balsamic Glazed Brussels Sprouts: Caramelized Brussels sprouts drizzled with a sweet and tangy balsamic glaze, a flavorful and savory accompaniment to the pesto white bean vegetable burger.

Similar Vegetarian Burger Recipes to Try

Roasted Vegetable Quinoa Salad: This hearty salad is packed with roasted vegetables and protein-rich quinoa, making it a satisfying and nutritious meal.

Grilled Lemon Herb Chicken: Marinated in a zesty lemon herb marinade, this grilled chicken is bursting with flavor and perfect for a summer barbecue.

Mango Coconut Chia Pudding: Indulge in this creamy and tropical chia pudding, made with fresh mango and coconut milk for a healthy and delicious dessert or snack.

Appetizer and Dessert Ideas for Pesto White Bean Vegetable Burger Meals

Appetizers:

Stuffed Mushrooms: Create a savory and indulgent appetizer by stuffing mushrooms with a flavorful mixture of cheese, herbs, and breadcrumbs. The earthy flavor of the mushrooms pairs perfectly with the rich and creamy filling, making it a crowd-pleasing option for any gathering.

Bruschetta: Offer a refreshing and vibrant appetizer with a classic bruschetta. Top crispy slices of bread with a colorful mixture of diced tomatoes, garlic, basil, and balsamic vinegar for a burst of fresh flavors in every bite. This appetizer is a great way to kick off a meal with a taste of Italy.

Desserts:

Decadent Chocolate Mousse: Indulge in a rich and velvety chocolate mousse, topped with a dollop of whipped cream and a sprinkle of cocoa powder. The smooth texture and intense chocolate flavor will satisfy any sweet tooth.

Tangy Lemon Tart: Delight in the zesty and refreshing flavor of a tangy lemon tart. The buttery crust pairs perfectly with the tart lemon filling, creating a balanced and vibrant dessert that is sure to impress.

Why trust this Pesto White Bean Veggie Burgers Recipe:

This recipe offers a delightful combination of fresh basil, parmesan cheese, and garlic in the homemade pesto, providing a burst of flavor. The use of cannellini beans and brown rice ensures a hearty and satisfying texture, while the addition of greek yogurt in the pesto sauce enhances creaminess. The inclusion of balsamic vinegar adds a touch of acidity, balancing the flavors perfectly. With the careful selection of ingredients and detailed instructions, this recipe promises a delightful and nutritious vegetarian burger experience.

Share your thoughts on this Pesto White Bean Veggie Burgers Recipe in the Recipe Sharing forum section and let us know how it turned out for you!

FAQ:

Can I make the pesto white bean vegetable burgers ahead of time?

Yes, you can make the bean mixture ahead of time and refrigerate it for up to 2 days before cooking the burgers.

Can I freeze the pesto white bean vegetable burgers?

Yes, you can freeze the uncooked bean patties. Place parchment paper between the patties to prevent sticking, then store them in an airtight container for up to 3 months. Thaw in the refrigerator before cooking.

Can I substitute the white beans with another type of bean?

Absolutely! You can use cannellini, navy, or even chickpeas as a substitute for the white beans in this recipe.

Can I make the pesto sauce without parmesan cheese?

Yes, you can omit the parmesan cheese or use a vegan parmesan alternative to make a dairy-free version of the pesto sauce.

Can I grill the pesto white bean vegetable burgers instead of pan-frying them?

Yes, you can definitely grill the bean burgers instead of pan-frying them. Preheat the grill to medium heat and cook the patties for about 5-6 minutes per side until golden brown and heated through.