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Parve
Easy
8 Servings
Allergens 
2 Hours
Diets
Yields 14 medium sized burgers
3 cups Gefen Navy Beans, soaked overnight
1 onion, chopped
2 to 3 cloves garlic, chopped
2 portobello mushroom caps, roughly chopped
1 medium zucchini, chopped or grated
2 cups basil, packed (checked or bug-free)
3/4 cup pine nuts
1 egg
1/3 cup Gefen Panko, breadcrumbs or gluten free flour (seasoned or plain, if using plain, season more)
olive oil, for sauteing
1 tablespoon Gefen Onion Powder
1 tablespoon Gefen Garlic Powder
pink salt, to taste
freshly ground pepper, to taste
portobello mushroom buns (or traditional buns)
pesto sauce, such as Ta’amti Pesto
garlic aioli
Rinse soaked beans, add to a pot and cover with water two inches higher than the beans. Cover and cook on stove top for 45 to 60 minutes. Drain and set aside.
In a large sauté pan, heat two tablespoons olive oil. Add onion and garlic, season with salt and pepper, and sauté for one to two minutes. Then add mushrooms and zucchini, season some more and sauté for another three to five minutes, until most of the liquid evaporates. Add basil and cook for another two minutes or so, until wilted. Remove from heat and let cool for a few minutes.
Place beans, vegetables, and pine nuts into a food processor. Pulse until smooth, leaving a little bit chunkier for texture.
Transfer to a bowl and stir in the egg and crumbs/flour. Season generously with onion and garlic powder, salt and pepper.
Heat olive oil in a large sauté pan. Form mixture into patties – they’ll be wet but should still hold their shape (if needed, add a little more panko). Place gently into the pan and cook for five to seven minutes on medium-low heat until the bottom is golden, then flip and cook for four to five more minutes.
Serve on portobello mushroom bun (or a traditional bun) with pesto sauce or garlic aioli.
Sponsored by Gefen
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