Cook_Real_Food_Every_Day-Vol._3_Issue_3_-_Summer_2019_

may | june 2019^38

Bean Lettuce Tomato (BLT)

Burgers

Makes 4

Sun-dried tomatoes, garlic, and basil fl avor this

hearty white bean burger that’s topped with a

basil pesto for a fresh, light taste.

2 (15-ounce) cans cannellini beans, rinsed

and drained

¾ cup chopped fresh basil leaves, divided

½ cup oil-packed sun-dried tomatoes, fi nely

chopped

5 teaspoons minced garlic, divided

1¾ teaspoons kosher salt, divided

1¼ teaspoons ground black pepper, divided

5 tablespoons olive oil, divided

4 slices fresh mozzarella cheese

4 English muffi ns

1 cup fresh baby spinach

8 (¼-inch-thick) slices heirloom tomato

1. Preheat oven to 400°. Line a 17½x12½-inch baking sheet with
   parchment paper.


2. In a large bowl, mash beans with a potato masher until coarse in texture.
   Stir in ½ cup basil, sun-dried tomatoes, 4 teaspoons garlic, 1½ teaspoons
   salt, and 1 teaspoon pepper. Cover and refrigerate for at least 10 minutes.


3. Divide bean mixture into 4 equal portions, and shape into patties. Place
   on prepared pan; brush with 1 tablespoon oil.


4. Bake until golden brown, 30 to 35 minutes, adding cheese during last
   5 minutes of cooking.


5. In the container of a blender, place remaining ¼ cup basil, remaining
   4 tablespoons oil, remaining 1 teaspoon garlic, remaining ¼ teaspoon
   salt, and remaining ¼ teaspoon pepper; pulse until smooth. Spread pesto
   onto bottoms of English muffi ns. Layer with patties, spinach, sliced
   tomato, and tops of English muffi ns.

Complete step 2.

Leave mixture in

refrigerator until

ready to cook.

:

05

MINUTES

Morning

PREP

Grilled Zucchini-White Bean
Burgers
Makes 4

Za’atar and lemon bring this zucchini burger to
life, while grilling it adds the charred smokiness we
love about traditional burgers.

1 medium zucchini, cut into 2-inch sections
2 cloves garlic
1 (15-ounce) can cannellini beans, rinsed
and drained
1 large lemon, zested and juiced
1½ teaspoons za’atar seasoning
1 teaspoon kosher salt
1 cup panko (Japanese bread crumbs)
1 small red onion, sliced ½ inch thick
4 slices Havarti cheese
1 cup mayonnaise
4 Kaiser buns

1. In the work bowl of a food processor, place zucchini and garlic; pulse
   until roughly chopped. Add beans, zest, za’atar, and salt; pulse until
   combined. Stir in bread crumbs. Cover and refrigerate for 10 minutes.


2. Divide bean mixture into 4 equal portions, and shape into patties.
   Cover and freeze for 10 minutes.


3. Preheat grill to medium-high heat (350° to 400°), or heat a grill
   pan over medium-high heat; spray with nonfl ammable cooking spray.
   Add patties and onion to grill; cook, turning once, until browned, about
   5 minutes per side, topping patties with cheese during last 1 minute of
   cooking.


4. In a small bowl, whisk together mayonnaise and lemon juice. Spread
   lemon aïoli onto buns. Serve patties on buns with grilled onions.

Complete step 1.

Leave mixture in

refrigerator until

ready to cook.

:

05

MINUTES

Morning

PREP

PRO TIP

While you already have the grill fi red up, add buns, cut side

down, and grill until golden brown, 2 to 3 minutes.

PRO TIP

We used sun-dried tomatoes packed in oil for added moisture in

our burger.