My Recipe Box

White Bean Burgers with Tomato-Olive Relish


Serves 4

  • by from Fine Cooking
    Issue 124

This veggie burger is a lively combination of classic Italian flavors. It’s just as good served without the bun.

  • 1/4 cup fresh basil leaves, plus 12 small leaves
  • 1 large clove garlic
  • 1 oz. finely grated Parmigiano-Reggiano (1 cup using a rasp grater)
  • 1 15-oz. can navy beans, drained and rinsed
  • 1/2 cup plain panko
  • 1 large egg
  • Kosher salt
  • 1 medium tomato, finely diced
  • 8 Kalamata olives, pitted and chopped
  • 2 Tbs. finely diced red onion
  • 1 tsp. balsamic vinegar
  • 2 Tbs. olive oil
  • 4 whole-wheat hamburger buns, toasted

In a food processor, pulse the 1/4 cup basil and the garlic until finely chopped. Add the Parmigiano, 1/2 cup of the beans, 1/4 cup of the panko, the egg, and 1/2 tsp. salt and process until smooth. Put the remaining beans in a large bowl and coarsely mash with a fork. Add the puréed bean and basil mixture and mix well.

Spread the remaining 1/4 cup of panko on a plate. With wet hands, form the bean mixture into four 3/4-inch-thick patties. Coat each patty with the panko, transfer to a plate, cover, and refrigerate for 10 minutes.

Meanwhile, in a small bowl, combine the tomato, olives, onion, balsamic vinegar, and the remaining 12 basil leaves. Set aside.

Heat a heavy-duty 12-inch skillet on high heat until very hot, about 1 minute. Add the oil and swirl to coat the bottom. Cook the burgers, flipping once, until browned, 5 to 8 minutes total. Serve the burgers on the buns, topped with the tomato-olive relish.

nutrition information (per serving):
Calories (kcal): 400, Fat (kcal): 15, Fat Calories (g): 130, Saturated Fat (g): 3.5, Protein (g): 17, Monounsaturated Fat (g): 8, Carbohydrates (mg): 52, Polyunsaturated Fat (mg): 2.5, Sodium (g): 970, Cholesterol (g): 55, Fiber (g): 9,

Photo: Scott Phillips

Wonderful flavor. Quick enough to make on a weeknight. Will definitely make this again! My only complaint is the lack of texture.

Very nice, easy, tasty weeknight supper. I used cannellini beans and a bit extra basil and garlic. I skipped the bun and just topped with the relish and served with Caesar salad. Would certainly make it again.

Very flavorful and filling.


I made some changes to this recipe and it was still fabulous. I added 1/2 cup oatmeal (I don't eat wheat),a tsp of cumin with the garlic and eggs. I did not have basil on hand so omitted it. I did not have white beans so used garbanzo (chick peas) beans. I processed the entire amount but only pulsed until it was a rough blend. I packed a 1/2 cup measuring cup for each serving and flipped it upside down onto a spatula and slid it into hot oil..and cooked on a low, slow heat uncovered. It was fab and moist.

Great recipe - super quick and even my picky teen ate it (minus the relish of course). Definitely a make again in our house and possibly as an appetizer portion on a spoon for a one bite treat.

Very tasty and easy to make. I made 3 patties instead of 4 because I wanted patties to fill our burger buns. This recipe is a keeper!

This burger-salsa-toasted bun combination is absolutely delicious! Love the flavors from the garlic and basil - definitely a fantastic summer treat!

Delicious! Love the relish and found that the burgers had nice structural integrity, unlike some other veggie burgers that I've made. Will definitely make again.

These burgers are very tasty. The relish enhances the flavor of the burger. Delicious! I also recommend Fine Cooking's black bean burgers.

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