Cavegirl Recipes: Pesto White Bean Burger

Memorial Weekend is basically the unofficial start of summer — the season of backyard hangs, cute outfits, and food that tastes like sunshine. And if you’re craving something fresh, green, and totally Girl‑Cave‑approved, this Pesto White Bean Burger is your new long‑weekend star.

It’s everything you want in a warm‑weather burger: bright, herby, spring‑coded, and stacked with roasted tomatoes and a dreamy basil aioli. Think picnic‑pretty meets effortless plant‑based comfort.

Why You’ll Love This Burger

Fresh + herby from the pesto
Protein‑packed thanks to white beans
Crispy outside, soft inside — the perfect texture
Aesthetic queen with roasted tomatoes + basil aioli
Ideal for Memorial Weekend cookouts, rooftop dinners, or a cute solo lunch

🥣 Ingredients 

For the Burger Patties
1 can white beans, drained + rinsed
1/3 cup vegan pesto
1/3 cup breadcrumbs
1 tbsp lemon juice
1–2 cloves garlic, minced
Salt + pepper
Olive oil for pan‑searing

For the Roasted Tomatoes
Cherry tomatoes
Olive oil
Salt + pepper

For the Basil Aioli
Vegan mayo
Fresh basil, finely chopped
Lemon zest
Pinch of salt

How to Make It

1. Roast the Tomatoes
Toss cherry tomatoes with olive oil, salt, and pepper. Roast at 400°F until blistered and sweet.

2. Mix the Patties
Mash white beans until mostly smooth. Add pesto, breadcrumbs, garlic, lemon juice, salt, and pepper. Form into patties.

3. Pan‑Sear
Heat olive oil in a skillet and cook patties until golden and crisp on both sides.

4. Make the Basil Aioli
Stir together vegan mayo, basil, lemon zest, and a pinch of salt.

5. Assemble-Layer your burger with:
Toasted bun
Pesto white bean patty
Roasted tomatoes
Basil aioli
Fresh greens (arugula is perfect)

Memorial‑Weekend Serving Ideas

Serve with grilled corn and a sprinkle of smoked paprika
Pair with lemon‑mint iced tea or a cute mocktail
Add a side of crispy rosemary potatoes
Make it picnic‑pretty with gingham napkins + a pastel plate moment