Ingredients
Makes 4 burgers or 6 sliders
| ⅓ cup | Pastene White Kidney Beans, drained and rinsed | |
| ¼ cup | Pastene Plain Breadcrumbs | |
| 1 Tbsp | Pastene Grated Parmesan Cheese | |
| 1 Tbsp | red onion, minced, plus more sliced as topping | |
| ¾ tsp | Pastene Minced Garlic | |
| 2 tsp | Hot Crushed Peppers | |
| 1 | egg | |
| 2 Tbsp | Italian parsley, minced | |
| 3 | Pastene Sundried Tomatoes, minced | |
| ¼ tsp | Pastene Capers, minced | |
| 1 | 5 oz can Pastene Tuna | |
| Pastene Extra Virgin Olive Oil | ||
| Pastene Basil Pesto, for topping | ||
| Mayo, for topping |
Directions
Prep time: 40 minutes | Cook time: 10-15 minutes
- In a medium bowl, mash rinsed beans well with a fork.
- Add breadcrumbs, cheese, onion, garlic, peppers, egg, tomatoes, parsley and capers and blend well with a rubber spatula and then add tuna. Mix to combine.
- Use a 1/3 cup measure to scoop the mix into four portions. Lightly wet hands then shape each into a flat patty shape. Chill patties for 30 minutes. This allows breadcrumbs to absorb the flavors of the other ingredients.
Cook:
- On the stovetop: Preheat cast iron or non-stick skillet, to medium-high. Add oil, reduce to medium. Oil should shimmer, not smoke. Carefully transfer patties to the pan. Fry 3-4 minutes on each side. A wide spatula will make turning the burgers easier.
- In the oven: Place a cookie sheet or a cast iron pan in the oven while preheating to 375º F. When preheated, remove the pan, add oil, transfer patties to the pan. Bake for 7 minutes on one side, remove the pan, flip the burgers and cook for another 7 minutes.
Serve:
- Mix pesto and mayo to taste and place a dollop on top of each burger.
- Add tomato, lettuce and sliced onions to each bun.
- Serve with Pastene Hot Garden salad and chips on the side.
