Pesto White Bean Veggie Burgers

Ingredients

• 5 tablespoons extra virgin olive oil
• 1 cup loosely packed fresh basil leaves
• 1 clove garlic
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon Kosher salt
• A few grinds of fresh-cracked black pepper
• 1/4 cup full-fat Greek yogurt
• 2 tablespoons olive oil, divided, plus more to shape burgers if needed
• 1 small yellow onion, minced
• 1 garlic clove
• 1 can cannellini or navy beans, drained and rinsed
• 3/4 cup bread crumbs
• 1 large egg
• 1 teaspoon balsamic vinegar
• 1/4 teaspoon freshly ground black pepper
• 3/4 cup cooked brown rice
• 1/4 cup fresh parsley leaves, coarsely chopped
• 4 hamburger buns
• 1 large tomato, sliced
• Small handful lettuce leaves

Directions

1. For the pesto, combine the olive oil, basil, garlic, Parmesan cheese, salt and pepper in a food processor. Run the machine until the mixture is smooth, then transfer most of it to a small bowl, keeping about 2 tablespoons in the processor bowl for later.
2. Stir the Greek yogurt into the pesto in the small bowl until the sauce is evenly mixed, then put it aside.
3. Place a medium sauté pan over medium heat and warm 1 tablespoon olive oil until it looks glossy and hot. Add the onion and cook, stirring as needed, until it turns translucent, 4 to 5 minutes. Stir in the garlic and cook for 1 minute more.
4. Back at the food processor, add the white beans, cooked onion mixture, bread crumbs, egg, balsamic vinegar, salt, and pepper to the reserved pesto. Pulse only until the mixture comes together; it should still have a little texture rather than becoming a smooth puree, which helps the patties hold their shape.
5. Scrape the bean mixture into a large mixing bowl. Gently fold in the rice and parsley.
6. Cover the bowl with plastic wrap and chill the mixture in the refrigerator for 1 hour minimum and as long as 2 days.
7. When it is time to cook, separate the mixture into 4 equal portions. Form each portion into a patty about 1-inch thick. If the mixture clings to your hands, rub your palms with a little extra olive oil.
8. Warm the remaining 1 tablespoon oil in a large skillet or grill pan set over medium heat. Add the patties without packing the pan too tightly, working in batches if necessary. Cook for about 5 minutes per side, until each burger is browned on both sides. If the patties start catching on the pan, drizzle in a little more oil.
9. Serve the burgers on buns with lettuce, tomato, and the creamy pesto sauce.