Broccoli & White Bean Burgers with Cheesy Roasted Potato

Broccoli & White Bean Burgers

with Cheesy Roasted Potato

Group Created with Sketch. 50 min
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500 Calories Or Less
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 800 Cals/serving

Tonight’s veggie burgers get their hearty texture from bites of broccoli and creamy white beans. (Chefs, smashing the beans before cooking helps them bind with the other ingredients both in the pan and when you shape the patties.) To complete the burgers, we’re slathering them with a creamy aioli made with pickled sweet peppers. The aioli’s garlicky flavor provides a perfect complement to the topping of Fontina cheese and garlic baked on our side of crispy roasted potato.

Tonight’s veggie burgers get their hearty texture from bites of broccoli and creamy white beans. (Chefs, smashing the beans before cooking helps them bind with the other ingredients both in the pan and when you shape the patties.) To complete the burgers, we’re slathering them with a creamy aioli made with pickled sweet peppers. The aioli’s garlicky flavor provides a perfect complement to the topping of Fontina cheese and garlic baked on our side of crispy roasted potato.

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Prepare the ingredients & make the aioli:
1 Prepare the ingredients & make the aioli:

Preheat the oven to 475°F. Wash and dry the fresh produce. Halve the buns. Halve the potato lengthwise; cut crosswise into ¼-inch-thick pieces. Cut the broccoli into small pieces. Drain and rinse the beans; transfer to a large bowl and mash with a fork to your desired consistency. Grate the cheese (discarding any rind). Finely chop the peppers. Peel the garlic; mince 3 cloves. Mince the remaining clove; smash with the side of your knife until it resembles a paste (or use a zester). In a bowl, combine the mayonnaise, peppers and half the garlic paste; season with salt and pepper to taste.

Start the potato:
2 Start the potato:

Line a sheet pan with aluminum foil. Place the potato on the foil-lined sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 24 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven, leaving the oven on.

Cook the broccoli & beans:
3 Cook the broccoli & beans:

In a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the broccoli; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until lightly browned. Add the beans, minced garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the beans begin to brown. Add ¾ cup of water; cook, stirring occasionally, 4 to 6 minutes, or until the water has cooked off. Transfer to a bowl. Wipe out the pan.

Form & cook the patties:
4 Form & cook the patties:

Add the egg and breadcrumbs to the bowl of cooled broccoli and beans; season with salt and pepper. Stir to thoroughly combine. Using your hands, gently form the mixture into two 1-inch-thick patties. Transfer to a plate. In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the patties and cook 3 to 4 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Finish the potato:
5 Finish the potato:

While the patties cook, in a bowl, combine the cheese and remaining garlic paste; toss to combine. Carefully top the roasted potato with the cheese mixture. Return to the oven and bake 3 to 5 minutes, or until the cheese is melted and lightly browned. Remove from the oven and divide between 2 dishes.

Toast the buns & plate your dish:
6 Toast the buns & plate your dish:

Heat the pan of reserved fond on medium-high until hot. (If the pan seems dry, add 1 teaspoon of olive oil.) Add the buns, cut sides down, and toast 1 to 2 minutes, or until golden brown. Transfer to a work surface. Top the bun bottoms with the aioli, cooked patties and bun tops. Divide between the dishes of finished potato. Enjoy!

Tips from Home Chefs

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Get This Recipe Delivered
1 Prepare the ingredients & make the aioli:

Preheat the oven to 475°F. Wash and dry the fresh produce. Halve the buns. Halve the potato lengthwise; cut crosswise into ¼-inch-thick pieces. Cut the broccoli into small pieces. Drain and rinse the beans; transfer to a large bowl and mash with a fork to your desired consistency. Grate the cheese (discarding any rind). Finely chop the peppers. Peel the garlic; mince 3 cloves. Mince the remaining clove; smash with the side of your knife until it resembles a paste (or use a zester). In a bowl, combine the mayonnaise, peppers and half the garlic paste; season with salt and pepper to taste.

2 Start the potato:

Line a sheet pan with aluminum foil. Place the potato on the foil-lined sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 24 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven, leaving the oven on.

Start the potato:
Cook the broccoli & beans:
3 Cook the broccoli & beans:

In a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the broccoli; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until lightly browned. Add the beans, minced garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the beans begin to brown. Add ¾ cup of water; cook, stirring occasionally, 4 to 6 minutes, or until the water has cooked off. Transfer to a bowl. Wipe out the pan.

4 Form & cook the patties:

Add the egg and breadcrumbs to the bowl of cooled broccoli and beans; season with salt and pepper. Stir to thoroughly combine. Using your hands, gently form the mixture into two 1-inch-thick patties. Transfer to a plate. In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the patties and cook 3 to 4 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Form & cook the patties:
Finish the potato:
5 Finish the potato:

While the patties cook, in a bowl, combine the cheese and remaining garlic paste; toss to combine. Carefully top the roasted potato with the cheese mixture. Return to the oven and bake 3 to 5 minutes, or until the cheese is melted and lightly browned. Remove from the oven and divide between 2 dishes.

6 Toast the buns & plate your dish:

Heat the pan of reserved fond on medium-high until hot. (If the pan seems dry, add 1 teaspoon of olive oil.) Add the buns, cut sides down, and toast 1 to 2 minutes, or until golden brown. Transfer to a work surface. Top the bun bottoms with the aioli, cooked patties and bun tops. Divide between the dishes of finished potato. Enjoy!

Toast the buns & plate your dish: