veg Broccoli & White Bean Burgers

with Cheesy 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.

$21.00

In The Box

  • 3 Onion
  • 2 Carrots
  • 3 Russet Potatoes
  • 4 Russet Potatoes
  • 5 Russet Potatoes

In Your Kitchen

  • Zester-Grater
  • The Kitchen Drawer
  • All Purpose Kosher Sea Salt
  • 12.5" Toxic-Free CTX Nonstick Pan, Family Plan


Something to remember

    You read all the tips?
    Did you learn all the techniques?

Tips & Techniques

  • Health Benefit :

    Onions are a nutrient-dense food, meaning that while they are low in calories they are high in beneficial nutrients like vitamins, minerals and antioxidants

  • Health Benefit :

    Today carrots have come a long way from their small, wild ancestors of ancient times. Originally grown for their leaves and seeds, it was not until the early Middle Ages that the delicious, mildly sweet roots were cultivated in earnest. By then, carrots came in a variety of colors and were often used to sweeten desserts in place of more expensive sugar. The familiar orange carrot so colored by its abundance of beta carotene which our bodies convert to vitamin A probably was not cultivated until the 17th Century, when depictions of the carrot started to appear in Dutch paintings of the period.

  • Health Benefit :

    Can cure cancer and help built immune system

  • Health Benefit :

    test

  • Health Benefit :

    Can lower high cholestrol and control high sugar

Onion

Onion


Something to remember

    Do you have all the tools required for this recipe?
    Did you learn how to use those tools?

Tools from the Test Kitchen

  • Zester-Grater


    This is a tool that we reach for over and over again in our test kitchen. The zester grater makes quick work of any task at hand. We use it to turn a wedge of hard cheese into a fluffy pile, create ultra light zest from citrus, and grate garlic into a fine paste. Grab it when you need fresh ginger or a touch of nutmeg. Pass it with the Parmesan at the table. Its slender body and non slip handle allow for easy, controlled use over narrow pots and small plates.

    Price: $10.30 ADD TO CART

  • The Kitchen Drawer


    If your kitchen is anything like ours, there is a top drawer that houses some of your dearest, most used kitchen utensils. Heres whats in ours: a simple, sharp vegetable peeler, a custom French wire whisk, a pair of sturdy tongs, the ever handy Microplane zester grater, the "use with every recipe" olive wood spoon, a stainless steel slotted spatula and a versatile silicone spatula. Weve chosen great brands like Best Manufacturers, GIR, and Messermeister to provide a drawer of utensils thatll last you years of great cooking and prepare you to tackle any recipe.

    Price: $64.00 ADD TO CART

  • All Purpose Kosher Sea Salt


    A salt with the right coarseness can make all the difference in enhancing a meal's flavors. And here and now is the only place you can find a 2lb. box of Jacobsen's exquisite, hand harvested sea salt. Whether you're cooking, baking or finishing a dish, the bright-and briny-characteristics of this favorite staple of Michelin starred kitchens is a perfect fit for your pantry. Quantities of the 2lb. box are limited, so stock up!

    Price: $9.99 ADD TO CART

  • 12.5" Toxic-Free CTX Nonstick Pan, Family Plan


    This customer favorite is a true stovetop trifecta: nonstick, heavy duty, and environmentally sound. When meal prep requires a delicate touch-think eggs over easy or a seared salmon fillet-our culinary team grabs this even heating, toxicant free pan. The patented ceramic titanium coating stands up to utensils (yes, even metal!), and best of all, its easy to clean.

    Price: $1.00 ADD TO CART

While Cooking

    Heads Up! Rosemary is used twice. Most is added to roasted vegetables and a couple rosemary pieces garnish dish.
    Salt refers to kosher salt in this recipe - it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts by half.

Recipe Instructions

Prepare the ingredients & make the aioli:

Preheat the oven t. 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:

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:

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.


While Cooking

    Heads Up! Rosemary is used twice. Most is added to roasted vegetables and a couple rosemary pieces garnish dish.
    Salt refers to kosher salt in this recipe - it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts by half.

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