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Bean Burgers with Grilled Corn, Pesto + Heirloom Tomatoes

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  • 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 fromĀ my double bean burgers]

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