White Bean and Spinach Burgers with Pesto Aioli
- Prep Time: 10 mins + 15 mins rest time
- Cook Time: 10 mins
- Total Time: 0 hours
- Yield: 4 1x
Description
These white bean and spinach burgers are an easy weeknight meal and a great alternative to traditional meat-burgers if you are craving something a bit lighter or different. Top the burgers with pesto aioli for the perfect accompaniment.
Ingredients
Scale
For the burgers:
- 1-19oz can of white kidney or cannellini beans, drained and rinsed
- 1 cup of baby spinach
- 1 clove garlic, minced
- 1 egg
- ¼ cup seasoned Italian breadcrumbs
- 1 tbsp neutral oil, such as canola, for cooking
For serving:
- 4 Hamburger/brioche buns
- Microgreens
- Lettuce
- Tomato, sliced
- Red onion, sliced
Pesto aioli sauce:
- 1 tbsp prepared pesto
- 3 tbsp mayonnaise
- 1 tbsp fresh lemon juice
Instructions
- In a food processor, add the beans, spinach, and garlic. Pulse until the spinach and beans are chopped but not pureed. You want there to be some texture. Alternatively, you can chop the spinach with a knife and mash the beans with a fork, then combine.
- Transfer the beans and spinach to a bowl. Add the egg and breadcrumbs and mix to combine.
- Shape the mixture into 4 even-sized patties and refrigerate for 15 minutes to allow them to firm up.
- Meanwhile, prepare the pesto aioli. Mix the pesto, mayonnaise, and lemon juice together in a small bowl until combined.
- Heat a skillet over medium heat. Add the oil and the burgers. Cook the burgers for 5 minutes, until lightly golden on the bottom. Flip and cook an additional 5 minutes until golden.
- Assemble the burgers. Place a spoonful of the aioli on the bottom of the bun. Top with the burger and additional toppings as desired.
