Sun-dried tomato and basil white bean veggie burgers from Food52

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Notes about this recipe

  • Londonyankee on July 14, 2019

    I liked this when I made them, but I vacuumed sealed the leftovers and found them very dry and boring when I defrosted them. I don’t think I’ll make them again.

  • Rutabaga on January 04, 2017

    I made these again and added some extra ingredients I had lying around - a small handful of pinto beans, some leftover stuffed mushroom filling, two egg yolks in place of one whole egg. The taste was still quite good, but they didn't hold together so well this time. Oddly, this was another dish where the baby happily ate it while the five-year-old had to be cajoled into even trying it.

  • Rutabaga on August 05, 2015

    These are some of the best veggie burgers I've made; they have an appealing taste and texture, are simple to prepare (great for preparing in advance), and hold together very well. We ate ours on brioche buns with mayonnaise, fresh tomato slices, and arugula.

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