As a vegetarian during my late teens and twenties, I ate my fair share of veggie burgers. After college I started making my own, improving on the store-bought burgers I’d come to rely on by making my own zesty bean burger packed with herbs and subtle spices.
The recipe has come a long way since those days, and the latest version is this tender white bean number with double pesto—some goes in the burgers and some goes into a creamy sauce over top.
These veggie burgers cook up like a dream. They’re sure to be a winner for meat eaters and vegetarians alike.
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