White Bean Caprese Burgers

For the burger patties:

1 small yellow onion, diced

3 cloves garlic, minced

1 Tbsp. extra-virgin olive oil

15-ounce can cannellini beans, drained and rinsed

1/2 cup bread crumbs

1/2 cup cooked quinoa

1 large egg

1 Tbsp. Worcestershire sauce

1 Tbsp. dried Italian seasoning

1 1/2 tsp. kosher salt

1/2 tsp. ground black pepper

For topping:

1 pint cherry tomatoes

1/4 cup chopped fresh basil leaves

2 Tbsp. extra-virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. ground black pepper

1 cup shredded mozzarella cheese

Balsamic glaze

4 ciabatta rolls, for serving (or other preferred burger buns)

Mixed baby greens, for serving

Balsamic Mayo, for serving (optional - mix 1/2 cup mayonnaise with 2 Tbsp. balsamic glaze)

1. Preheat oven to 375 degrees F. Line a small sheet tray with parchment paper, and set aside.
2. Start by making the caprese topping: slice cherry tomatoes in half, and add to a medium bowl. Add chopped basil leaves, olive oil, salt, and pepper, toss to combine, and set aside.
3. In a small skillet, sauté diced onion in 1 Tbsp. olive oil over medium heat until soft, about 5 minutes. Add minced garlic, and sauté an additional minute. Remove from heat to let cool.
4. In a large mixing bowl, place drained and rinsed cannellini beans. Mash with a fork until only a few small pieces remain. Add remaining burger patty ingredients to the bowl, and stir until everything is well combined.
5. Divide the burger patty mixture into four equal portions, and form into round patties, about 1-inch thick. Place on the prepared sheet try.
6. Bake burger patties at 375 degrees F for 20 minutes, flipping the burgers once halfway through.
7. Once burgers are baked, heat a large skillet or grill pan over medium heat. Brush the tops of the burger patties with olive oil, and place oiled side down on the hot pan. Brush the tops with olive oil. Let the burgers cook for 5 minutes on the first side.
8. Once burgers a golden brown on the first side, flip them and top them with the tomato-basil topping. Pile as much as you can on each burger. Immediately top the tomato mixture with shredded mozzarella, divided equally among the four burgers. Place a large lid over the pan to help the cheese melt, and let the burgers cook 5 minutes.
9. Once cheese is melted, drizzle each burger with balsamic glaze.
10. Serve each burger on a bun spread with Balsamic Mayo (optional) and topped with baby greens.