Tuscan White Bean & Rosemary Burgers
1 Tbsp. fresh lemon juice (Meyer preferably)
2 tsp. fresh minced garlic
1/2 c. mayonnaise
1 Tbsp. extra-virgin olive oil
1 cup canned small white or cannellini beans, rinsed and drained
1 Tbs. olive oil
1 Tbsp. fresh minced garlic
2 Tbsp. toasted, ground fennel seed
3 Tbsp. finely chopped fresh rosemary
1/4 c. red wine
1-1/2 lb. ground beef
2 tsp. each Kosher salt and freshly ground black pepper
6 ciabatta rolls, cut in half lengthwise
3 Tbsp. toasted pine nuts
1 to 1-1/2 c. fresh baby arugula
Prepare the aioli by first combining lemon juice and 1 tsp. garlic. Let stand for 10-20 minutes at room temperature. Stir in the mayonnaise and 1 Tbsp. olive oil. Refrigerate until ready to assemble burgers.
Combine the white beans, 1 Tbs. olive oil, garlic, fennel seed and rosemary in a large bowl. Using a fork, lightly smash the beans and mix with until blended. Add the egg, mixing well. Add the beef and wine to the bowl, along with the salt and pepper. Mix until well blended. Moisten your hands with water and shape the meat into six patties.
Heat a gas grill over medium-high heat. Preheat a gas grill over medium-high heat and brush with olive oil. Cook patties 5-8 minutes per side to your taste, turning once.
Lightly toast cut side of rolls. Spreading each side with aioli then layer each bottom of roll with equal amounts of pine nuts, arugula and one burger (in that order) and remaining top of bun. Serve immediately.