End Of Summer Bean Burgers with Grilled Corn + Pesto.
Oh hi… end of summer. Nothing new here, just my incredible disbelief.
I won’t get into that. The whole time flying by thing that is. And I know it’s not reeeeeally the end of summer yet, but it’s totally the time of year to use up basil and corn and stuff that is delicious and nearly impossible for me to find in it’s freshest form for at least six months out of the year.
As much as I whine about not wanting to be an adult, the one thing I actually like about it is that summer doesn’t end an entire month before it’s supposed to. When I was a kid, the start of school completely destroyed all leftover thoughts of summer – things were routine again, extracurricular activities started up, I wore all of my new “fall” clothes within the first three weeks of school (consequently sweating my ass off) and things like swimming and vacation were a far distant memory. Even when it was like 90 degrees.
I craved the start of a new school year but at the same time, hated change. Even if it was change from, like… three months ago. No seriously. I am such a psycho nostalgic person that I get nostalgic for last week. Normal? I’m asking for real. I think I’m the only one.
So this is something I can definitely add into the “pro” column under growing up: easing and transitioning into new seasons. Being able to enjoy the end of summer produce and stuff like that. Living up the last few weeks of August and the start of September, and still being all summery. Whatever that means.
Something under the “con” column? [Besides the lack of school supply shopping.] Um, how about not being able to complete simple math because now you can just google “what is 15% of $75” or “what is 8 times 9” and no one forces you to do multiplication tables. I’m a mess. Thank goodness I married a numbers guy.
[Or not, because he doesn’t really get how saying “it’s around $100” translates to a $135 purse [<– insert your weakness here.] Shhhhh. #fail]
Needless to say, I’m still living up all the sweet corn I can possibly get my hands on. Gosh, I love it. And this meal is made best when you have some summer leftovers. Slice the corn off the cob and mix it in with the beans. Blend up a giant batch of pesto with all of the basil in your garden that has about five minutes of living left. Top it with some super ripe tomatoes and tons of salt and pepper. I’m sure you can even manage to add some freshly grated zucchini into the patties as well – just use up everything you’ve got.
I think you know that I’m a bit partial to arugula pesto, so I did a half basil/half arugula mix and it was incredible. The burgers are just another version of my double bean patties, and with the grilled corn? There is TEXTURE. Know how much I love that. Gah. These are just the epitome of everything I love right now: burgers, late summer vegetables (so weird) and greens that are pureed so I don’t have to worry about chewing them.
Can it get any better?
Bean Burgers with Grilled Corn, Pesto + Heirloom Tomatoes
1 (14-ounce) can cannellini beans, drained + rinsed
1 (14-ounce) can chickpeas, drained + rinsed
1 large egg + 1 egg white, lightly beaten
2 garlic cloves, minced
1/3 cup panko bread crumbs
2 tablespoons chopped fresh basil
2 tablespoons snipped fresh chives
3 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
2 ears grilled corn, cut from the cob (about 1 cup)
1/2 cup pesto
2 tomatoes, sliced
6 whole grain buns
Add the beans and chickpeas to a food processor with the egg, garlic, panko, basil, chives, 1 tablespoon olive oil, salt and pepper. Pulse until the mixture is just combined but also a bit coarse. Remove it and place it in a large bowl, then stir and mash in the grilled corn (I even did this with my hands). For the mixture into 6 even patties.
Heat a large skillet over medium-high heat and add remaining olive oil. Cook the patties (in batches, if necessary) on both sides until they are golden and warmed through, about 5 to 6 minutes total. Make sure to be gentle when flipping them, and make sure that both sides are brown and crispy. Once all of the burgers are finished, assemble by sandwiching them between the buns, adding pesto on top and finishing it off with a few slices of tomatoes. Eat!
[adapted from my double bean burgers]
P. S. I was thisclose to adding bacon… I just didn’t have any.