Vegetarian Patties with Grilled Romaine Lettuce and Browned Lemon Butter

• Start by preheating your combo plancha-grill.
• Melt the butter over medium heat in a small saucepan. Let it foam up.
• When the butter stops foaming and turns golden brown after a few minutes, remove from the heat.
• Finely grate the lemon zest and stir it into the browned butter.
• Let the butter sit on residual heat until serving.
• Place the kidney beans in a mini chopper or blender.
• Cut the onion into quarters and add it to the blender.
• Add the egg.
• Blend until you have a smooth, wet mixture and transfer it to a mixing bowl.
• Finely grate the Parmesan.
• Mix the batter with the grated cheese, thyme, salt, and Dijon mustard.
• Fold in the capers.
• Finally, stir in the breadcrumbs until the mixture becomes firm and easy to shape.
• Add oil to the plancha.
• Form small patties and fry them for a few minutes on each side until they are golden and firm.
• Brush the romaine lettuce with olive oil and grill until slightly charred.
• Serve the patties with grilled romaine and the browned lemon butter.