Lunch / Dinner
Bean Lettuce Tomato (BLT) Burgers
Sun-dried tomatoes, garlic, and basil flavor these hearty vegetarian Bean Lettuce Tomato (BLT) Burgers, topped with a basil pesto for a fresh, light taste.
Ingredients
Five-Minute Morning Prep
Complete step 2 ("Mash"). Leave mixture in refrigerator until ready to cook.
Test Kitchen Tip
We used sun-dried tomatoes packed in oil for added moisture in our burger.
Instructions
Preheat oven to 400°. Line a 17½ x 12½-inch baking sheet with parchment paper.
Mash beans in a large bowl with a potato masher until coarse in texture. Stir in ½ cup basil, sun-dried tomatoes, 4 teaspoons garlic, 1½ teaspoons salt, and 1 teaspoon pepper. Cover and refrigerate for at least 10 minutes.
Divide bean mixture into 4 equal portions and shape into patties. Place on prepared pan; brush with 1 tablespoon oil.
Bake until golden brown, 30 to 35 minutes, adding cheese during last 5 minutes of cooking.
Place remaining ¼ cup basil, remaining 4 tablespoons oil, remaining 1 teaspoon garlic, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper in the container of a blender; pulse until smooth. Spread pesto onto bottoms of English muffins. Layer with patties, spinach, sliced tomato, and tops of English muffins.