White Bean and Sun-Dried Tomato Burgers

Name: White Bean and Sun-Dried Tomato Burgers
Total time: 45 min
Yield: 4
Cuisine: Japanese
Ingredients: ½ cup Mayonnaise (½ cup mayonnaise); ½ cup Basil (½ cup chopped fresh basil, divided); ⅓ cup Sun-dried Tomatoes (⅓ cup oil-packed sun-dried tomatoes, chopped fine, plus 2 tablespoons packing oil, divided); 2 pieces Garlic (2 garlic cloves, minced, divided); ¾ tsp Table Salt (¾ teaspoon table salt, divided); 2 can Cannellini Bean (2 (15-ounce) cans cannellini beans, rinsed, divided); 1 piece Egg (1 large egg); ⅔ cup Panko (⅔ cup panko bread crumbs); 2 tbsp Vegetable Oil (2 tablespoons vegetable oil); 4 pieces Hamburger Buns (4 hamburger buns, split and toasted); 1 ½ oz Arugula (1½ ounces (1½ cups) baby arugula)

White Bean and Sun-Dried Tomato Burgers - Main Courses (Japanese)

45 minJapanese

Servings4

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Vegetarian
Dairy Free
Pescatarian
Halal

Steps

1Combine mayonnaise, ¼ cup basil, 1 tablespoon tomato packing oil, half of garlic, and ¼ teaspoon salt in bowl; set aside.
2Place half of beans in large bowl and mash with potato masher. Add remaining beans and mash coarse until partially broken down. In separate bowl, whisk together egg and remaining 1 tablespoon tomato packing oil, remaining garlic, and remaining ½ teaspoon salt. Stir egg mixture, panko, tomatoes, and remaining ¼ cup basil into mashed beans until combined. Divide mixture into 4 equal portions and lightly pack into 1-inch-thick patties. Transfer patties to plate and refrigerate for 10 minutes.
3Heat vegetable oil in 12-inch nonstick skillet over medium heat until shimmering. Add patties and cook until well browned and heated through, about 4 minutes per side. Spread mayonnaise mixture on cut sides of buns. Place burgers on bun bottoms, top with arugula, and add bun tops. Serve.