Embracing the veggie burger

I realize that for some people you cannot have a burger without the beef, and I too am a lover of the classic hamburger. Yes, it was me that you saw digging in outside Five Guys just the other day, and yes, that was BBQ sauce dripping down my chin, and no, it probably won't come out of the shirt in the wash.

Nevertheless, I am also a fan of the alternative burger, whether it is chicken/turkey, or meat-free entirely. The only burgers I dislike, to be honest, are the ones that are meat-free, but trying to taste and look like meat. They never do, and invariably seem to taste like old shoes (or how I imagine old shoes would taste, at any rate). I like my veggie burgers to be made from veggies that are embracing their veggie-hood, not weird unidentifiable soy products masquerading as something they are not.

This particular burger is one made predominantly of white beans. Don't get me wrong, it doesn't look or taste like a hamburger, or have the texture of one. It does go in a bun, and two out of three of my kids did eat it with ketchup (predictably eschewing the delicious relish that their dear mother lovingly made to garnish the burger), but there is where the similarities end. However, if you open your burger-loving mind, and the taste buds connected to it, then I think you will agree that it is a tasty alternative indeed. In fact, since we are a family of five, and the recipe made 6, there was one left over, and my kids actually fought over it (while I sat back feeling self-satisfied, chomped away on the remaining relish, and checked we had enough ketchup left).

The recipe comes from Fine Cooking magazine, which I am a newcomer to. I think I have avoided buying it in the past because of the name. You have to feel pretty self-confident, or perhaps arrogant, to see yourself as a target customer for a magazine called 'Fine Cooking'. I'm not promising to be a regular customer from now on, but this was easy as well as fine, so maybe I'll delve into their pages from time to time.

White Bean Burgers with Tomato-Olive Relish (or ketchup...)
Serves 6

1/2 cup fresh basil leaves
2 cloves garlic
2 oz grated parmesan
2 15 oz cans white beans (I used cannellini), drained and rinsed
1 cup panko breadcrumbs
2 large eggs
salt
2 medium tomatoes, finely diced
16 kalamata olives, pitted and chopped
1/4 cup finely diced red onion
2 tsp aged balsamic vinegar
4 TBSP olive oil
6 wholewheat burger buns, toasted

1. In a food processor, pulse together the basil and garlic until finely chopped. Add parmesan, 1 cup of the beans, 1/2 cup of the panko, the eggs, 3/4 tsp salt and process until smooth and beginning to turn green from the basil.
2. Put remaining beans in a large bowl and coarsely mash them with a fork. Add pureed mixture from processor and mix well.
3. Spread remaining 1/2 cup panko on a large plate. With wet hands, divide the burger mixture into 6 equal portions, then shape each portion into a 3/4" thick patty. Coat each patty in panko, transfer them to a plate, and refrigerate for 10 minutes.
4. Make the relish: in a small bowl, mix together the tomatoes, olives, onion and balsamic vinegar.
5. Heat a large skillet over a high heat until very hot. Add olive oil and swirl to coat pan. Cook the burgers, flipping once, until browned (about 8 minutes total).
6. Serve burgers on toasted buns, topped with relish (or ketchup!)