' BLTs, Bean Lettuce and Pesto Burgers - Vino Mas
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BLTs, Bean Lettuce and Pesto Burgers

Ingredients:
  • 1 (15-ounce) cans cannellini beans, rinsed and drained
  • 1 Medium Zucchini, shredded
  • ¾ cup chopped fresh basil leaves
  • ½ cup oil-packed sun-dried tomatoes, finely chopped
  • 1 cup plain panko crumbs
  • 1 lemon zested
  • Juice of 1/2 large lemon
  • 2 teaspoons minced garlic
  • 1 teaspoon za'atar
  • 1 teaspoons kosher salt
  • 1 teaspoons ground black pepper
  • 5 tablespoons olive oil, divided
  • 4 slices fresh mozzarella cheese
  • 4 buns or sourdough bread
  • 4 Romaine Lettuce leaves
  • 4 slices tomato
  • Pesto and mayonnaise for topping - pesto can be store bought  (the pesto can be herb based or tomato based)
Instructions:
Step 1: Shred zucchini on cheese grater. Put shredded zucchini in colander and sprinkle with salt. Let sit for 15-20 min. Put zucchini in paper towels and squeeze out the juice.

Step 2: Mash beans in a large bowl with a potato masher until coarse in texture. Stir in basil, sun-dried tomatoes, panko, za'atar, garlic, lemon zest and juice, salt and pepper. Cover and refrigerate for at least 10 minutes.

Step 3: Divide bean mixture into 4 equal portions and shape into patties. Place on oiled pan and refrigerate for 15 min.

Step 4: Mix pesto and mayonnaise together. You can determine the ratio of pesto and mayonnaise and put aside until serving.

Step 5: Grill or pan fry until golden brown, adding cheese on top the last 5 minutes of cooking.

Step 6: Spread pesto onto bottoms of buns. Layer with patties, romaine, sliced tomato, and more pesto, top with other half of bun and serve.

NOTE: The bean patty mixture and pesto mayonnaise mix can be made ahead of time and left in the fridge until ready to cook.

Paired with Felino Chardonnay by Vino Cobos
Adapted from cuisineathome.com

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