Dinner/Mains

August 4, 2021

White Bean Caprese Burgers

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It’s summer, and that means it’s caprese time! Fresh tomatoes with basil is one of my favorite combinations, and I could live on tomatoes, basil, mozzarella, and bread all summer long. I decided to take that classic flavor combination and turn it into a burger, and now I want every burger this summer to be a caprese-style burger.

I created a super flavorful white bean burger patty for these burgers. There are no boring veggie burgers here! Mashed white beans and cooked quinoa make these burgers rich with plant-based protein. I like to par-bake these veggie burgers in the oven to help them firm up, but then finish them on the stove for a golden brown crust and to melt the mozzarella cheese over the tomato-basil topping.

If you want to just take the caprese idea and apply it to your favorite burger patty, I won’t be offended. But if you like veggie burgers or are just looking to mix in more plant-based meals, these white bean patties are delicious and complement the tomato-basil topping perfectly.

Now, if you need me, I’ll be out in my garden harvesting more tomatoes and basil for my next burger…

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Ingredients assembled for White Bean Caprese Burgers
Assemble your ingredients. Tip: Make my Quinoa Confetti Salad, and reserve 1/2 cup of the cooked quinoa to make these burgers later in the week!

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Making the tomato and basil caprese topping
Make the tomato-basil topping first, and then set aside to let the flavors combine.

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Mixing up and forming the white bean burger patties
Make the white bean burger patties (see instructions below).

Grilling the baked burger patties to get a crispy texture, then topping them with the caprese mixture and shredded mozzarella
After the burger patties have par-baked, heat a grill pan on medium heat, brush the burger patties with olive oil, and grill until golden brown on one side. Flip the burgers, and immediately top with the tomato-basil topping followed by shredded mozzarella.

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Melting the mozzarella cheese over the burgers
Top the grill pan with a large lid to trap steam and help melt the cheese. Once cheese is melted, drizzle burgers with balsamic glaze.

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A finished White Bean Caprese Burger on a ciabatta roll with balsamic glaze dripping around it
Serve burgers on ciabatta rolls with baby greens, balsamic mayo, and more balsamic glaze.



Original publication date: July 1, 2021

White Bean Caprese Burgers

White Bean Caprese Burgers turn the classic summertime combination of tomatoes, basil, and mozzarella into a delicious veggie burger.

Author:

Kira Freed - The Joyful Plateful

Prep:

15

min

cook:

30

min

total:

45

min

Print It

Ingredients

For the burger patties:

1 small yellow onion, diced

3 cloves garlic, minced

1 Tbsp. extra-virgin olive oil

15-ounce can cannellini beans, drained and rinsed

1/2 cup bread crumbs

1/2 cup cooked quinoa

1 large egg

1 Tbsp. Worcestershire sauce

1 Tbsp. dried Italian seasoning

1 1/2 tsp. kosher salt

1/2 tsp. ground black pepper


For topping:

1 pint cherry tomatoes

1/4 cup chopped fresh basil leaves

2 Tbsp. extra-virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. ground black pepper

1 cup shredded mozzarella cheese

Balsamic glaze


4 ciabatta rolls, for serving (or other preferred burger buns)

Mixed baby greens, for serving

Balsamic Mayo, for serving (optional - mix 1/2 cup mayonnaise with 2 Tbsp. balsamic glaze)

Instructions

  1. Preheat oven to 375 degrees F. Line a small sheet tray with parchment paper, and set aside.
  2. Start by making the caprese topping: slice cherry tomatoes in half, and add to a medium bowl. Add chopped basil leaves, olive oil, salt, and pepper, toss to combine, and set aside.
  3. In a small skillet, sauté diced onion in 1 Tbsp. olive oil over medium heat until soft, about 5 minutes. Add minced garlic, and sauté an additional minute. Remove from heat to let cool.
  4. In a large mixing bowl, place drained and rinsed cannellini beans. Mash with a fork until only a few small pieces remain. Add remaining burger patty ingredients to the bowl, and stir until everything is well combined.
  5. Divide the burger patty mixture into four equal portions, and form into round patties, about 1-inch thick. Place on the prepared sheet try.
  6. Bake burger patties at 375 degrees F for 20 minutes, flipping the burgers once halfway through.
  7. Once burgers are baked, heat a large skillet or grill pan over medium heat. Brush the tops of the burger patties with olive oil, and place oiled side down on the hot pan. Brush the tops with olive oil. Let the burgers cook for 5 minutes on the first side.
  8. Once burgers a golden brown on the first side, flip them and top them with the tomato-basil topping. Pile as much as you can on each burger. Immediately top the tomato mixture with shredded mozzarella, divided equally among the four burgers. Place a large lid over the pan to help the cheese melt, and let the burgers cook 5 minutes.
  9. Once cheese is melted, drizzle each burger with balsamic glaze.
  10. Serve each burger on a bun spread with Balsamic Mayo (optional) and topped with baby greens.

You might also like

Cheesy Bean Burrito Bowls
Spiced Eggplant and Chickpeas over Roasted Sweet Potatoes
Ultimate Caprese Sandwich

Hi there, I’m Kira!

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plant-based recipes to create your own
joyful plateful!

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