- 1 can cannellini beans, drained and rinsed
- 1 can chickpeas, drained and rinsed
- 1 large egg
- 1 egg white, lightly beaten
- 2 garlic cloves, minced
- 1/3 c panko bread crumbs
- 2 tbsp fresh basil, chopped
- 2 tbsp fresh chives, snipped
- 3 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 ears grilled corn, cut from the cob (approx 1 cup)
- 1/2 c pesto
- 2 tomatoes, sliced
- 6 whole grain buns
Add the beans and chickpeas to a food processor with the egg, garlic, panko, basil, chives, 1 tablespoon olive oil, salt and pepper. Pulse until the mixture is coarse and just combined. Place mixture in a large bowl, then stir and mash in the grilled corn. Form into 6 patties.
Heat a large skillet over medium-high heat and add remaining olive oil. Cook the patties in batches about 3 minutes. Gently slip and cook an additional 3 minutes until both sides are brown and crispy. Once all of the burgers are finished, assemble by sandwiching them between the buns, adding pesto on top and finishing it off with a few slices of tomatoes.
