- Prep time 10 minutes
- Cook time 20 minutes
- Makes about 8 patties
If I've said it once, I've said it every single waking hour of my life and sometimes while I'm sleeping: The best kind of cooking is the kind that involves mashing a lot of stuff together and then frying it. This iteration features the flavor power couple of sun-dried tomatoes and basil and also hits you with protein from the legume- and grain-based angles. If I had known about these burgers when I was trying to be a vegetarian in college, I may never have fallen off the wagon.
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15-ounce can white beans, rinsed and drained (I used navy!)
cloves garlic, minced
(heaping! you can't have too many, to be honest) roughly chopped sun-dried tomatoes (I had the dry kind, rather than the sort packed in oil, and I used 8 tomatoes)
packed fresh basil, chopped
flour (most anything will work -- I used rice flour but all-purpose is perfect)
big pinch chili powder
salt and freshly ground pepper
- Crack egg into a large bowl and beat well. Add the beans and, using a potato masher or the back of a big wooden spoon, mash them together with the egg until relatively smooth but with some chunks remaining.
- Fold in the cooked quinoa. Then add the rest of the ingredients (...all of them. Get Oprah about it: You go in the bowl! And you go in the bowl! Yikes sorry I'll see myself out). Mix until combined.
- Roll small handfuls of the batter into balls the size of clementines. Press down to form a patty about 3 inches in diameter. [Editors' note: If you're having trouble getting your burgers to adhere, add another egg and mix to combine. Add a small amount of flour, just a little at a time, if the mixture is too wet.]
- Grease a pan and heat over medium. Cook the patties about 3 minutes a side, until golden brown.
- Eat them however you are craving them! Cut up on a salad (10/10), on a bun with olive tapenade or hummus and a few leaves of spinach (A+), or by itself out of a Ziploc bag from your fridge the day after tomorrow (100%).