Put an Italian twist on the American burger by making a patty with Bush’s Best® Garbanzo and Great Northern Beans, covered in pesto mayo and served on a ciabatta roll with garlic butter.
WHITE BEAN BURGER
Bush’s Best® Garbanzo Beans, drained and rinsed 1, #10 can
Bush’s Best® Great Northern Beans, drained and rinsed 1, #10 can
Eggs, large, whole, lightly beaten 8 each
Garlic cloves 36 each
Rosemary leaves 1/4 cups
Breadcrumbs, Italian style 4 cups
Olive oil 1/2 cup
Cibratta rolls 24
Onion rings, purple 24 each
Romaine lettuce leaves 24 each
Garlic butter see recipe
Pesto mayo see recipe
Bruschetta topping see recipe
GARLIC BUTTER
Butter, unsalted 4 Tbsp
Garlic, minced 0.5 oz
Pepper 1 1/8 tsp
Salt 1 1/8 tsp
PESTO MAYO
Basil, fresh 2.6 oz
Garlic 0.3 oz
Mayonnaise 2 oz
Salt 1/2 tsp
Pepper 1/4 tsp
Extra virgin olive oil 1/3 cup + 1 Tbsp
Parmesan, shredded 1/2 cup
BRUSCHETTA
Tomatoes, Roma, medium diced 5 1/2 cups
Red onion, small, diced 5 1/3 Tbsp
Extra virgin olive oil 2 2/3 Tbsp
Balsamic vinegar 2 2/3 tsp
Basil, minced 2 2/3 tsp
Salt 1 1/3 tsp
Pepper 2/3 tsp
In a food processor, combine both beans, garlic cloves, rosemary leaves and breadcrumbs. Pulse until smooth; add in eggs and pulse until combined.
Pre-heat flat-top griddle or sauté pan to medium heat. Heat olive oil.
Form bean mixture into 6.7 oz burgers, (24 total).
Cook until internal temperature reaches 145°F.
Toast ciabatta rolls with 1/4 tsp garlic butter on each side.
To assemble, spread 2 tsp pesto mayo on bottom bun, place bean burger on bun, top with romaine lettuce leaf, onion ring, 2 Tbsp bruschetta and top bun.
TO MAKE GARLIC BUTTER:
Combine all ingredients in a food processor, and pulse until well blended and smooth. Refrigerate and use as needed.
TO MAKE PESTO MAYO:
In a food processor, combine basil, garlic, mayo, salt, pepper and extra virgin olive oil and pulse until smooth. Fold in shredded parmesan. Refrigerate and use as needed.
TO MAKE BRUSCHETTA:
Combine all ingredients in a bowl; fold together. Refrigerate and use as needed.