If you’ve been around a while, you’ll know we love two things: green sauces and a bean burger. Usually served on a toasted English muff with lots of sauce and accoutrements. This is a combo of two of our favorite things.

A few notes

I call for pre-baking the beans here for a more textured, less mushy burger. We’ve tried them with and without this step with success. Note that if you do not do this, you will need a full ½ cup of panko.

You can use the green sauce in the archives, or the one listed within the Grilled Italian Sausage and Green Aioli recipe. All add moisture and fresh herbs to the burgers.