White Bean Burgers with Tomato-Olive Relish

This veggie burger is a lively combination of classic Italian flavors. It’s just as good served without the bun.

• 
  
  1/4 cup fresh basil leaves, plus 12 small leaves
  
  


• 
  
  1 large clove garlic
  
  


• 
  
  1 oz. finely grated Parmigiano-Reggiano (1 cup using a rasp grater)
  
  


• 
  
  1 15-oz. can navy beans, drained and rinsed
  
  


• 
  
  1/2 cup plain panko
  
  


• 
  
  1 large egg
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 medium tomato, finely diced
  
  


• 
  
  8 Kalamata olives, pitted and chopped
  
  


• 
  
  2 Tbs. finely diced red onion
  
  


• 
  
  1 tsp. balsamic vinegar
  
  


• 
  
  2 Tbs. olive oil
  
  


• 
  
  4 whole-wheat hamburger buns, toasted
  
  

In a food processor, pulse the 1/4 cup basil and the garlic until finely chopped. Add the Parmigiano, 1/2 cup of the beans, 1/4 cup of the panko, the egg, and 1/2 tsp. salt and process until smooth. Put the remaining beans in a large bowl and coarsely mash with a fork. Add the puréed bean and basil mixture and mix well.

Spread the remaining 1/4 cup of panko on a plate. With wet hands, form the bean mixture into four 3/4-inch-thick patties. Coat each patty with the panko, transfer to a plate, cover, and refrigerate for 10 minutes.

Meanwhile, in a small bowl, combine the tomato, olives, onion, balsamic vinegar, and the remaining 12 basil leaves. Set aside.

Heat a heavy-duty 12-inch skillet on high heat until very hot, about 1 minute. Add the oil and swirl to coat the bottom. Cook the burgers, flipping once, until browned, 5 to 8 minutes total. Serve the burgers on the buns, topped with the tomato-olive relish.