Italian Veggie Burgers with White Beans and Pesto

Italian Veggie Burgers with White Beans and Pesto

Yield: 9 burgers

Preheat oven to 350 degrees F.

  • Cook 1 cup of quinoa (Cook according to package directions. I brought 2 cups of salted water to a boil, added 1 cup of thoroughly rinsed quinoa, and simmered, covered, for 12 minutes. I tasted it to make sure it was tender, then drained any excess water. Then allowed it to sit, covered, for 5 minutes. Then fluffed with a fork.)
  • 2 cans of white beans, drained & rinsed
  • 3 hearty Tablespoons of pesto (Mine was homemade last summer and frozen. I did not add any cheese before freezing.)
  • Optional: 1/2 cup shredded Asiago or Parmesan cheese

Stir all ingredients above together in a large bowl.

Remove 1/3 of mixture and puree in a cuisinart/food processor.  Add pureed portion back to large bowl and stir to combine.

*Taste the mixture at this point to see if you would like to add more pesto, cheese or salt. 

  • 2 eggs
  • 1/3 cup coconut flour (I use this to avoid gluten. If you are not avoiding gluten, you could use all-purpose flour. Perhaps try increasing the quantity to 1/2 cup — coconut flour is quite fibrous and absorbs a lot of moisture)

Add to the ingredients in the large bowl and stir to combine.

Shape into patties, and place on a parchment (or foil) lined baking sheet.  Tip: Wet hands will help with forming the patties.

Bake at 350F for 30 minutes, rotating pan 180-degrees after 15 minutes (for even-cooking in case there are hot spots in your oven).

I kept 5 of these in the refrigerator and froze the rest, for use another week.

I served these over a bed of vegetables that I roasted with olive oil and Italian herb mix (zucchini, yellow onion, mushrooms and cherry tomatoes). For even more fiber & nutrition, I steamed some brussels sprouts and added them to the mixture of veggies.

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