Burger night, anyone?
similar to black beans, white beans offer a wonderful backdrop for a variety of flavorful burgers. they mash up easily and, because of their somewhat bland flavor, they lend themselves to so many seasonings. this recipe uses cumin, garlic, and worcestershire sauce for mouthwatering burgers. finished with a zesty lemon herb sauce, these mini white bean burgers pack on the flavor.
save this recipe for later to serve to your friends!
14 oz. can cannellini beans
1 garlic clove, minced
1 1/2 teaspoons ground cumin
1 tablespoon nutritional yeast
1 tablespoon worchestershire sauce
1 tablespoon flaxseed meal
1/4 cup chickpea flour
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup vegan mayonnaise
8 stems of fresh parsley, leaves picked and minced
1 lemon, halved
2 tablespoons olive oil, divided
half head of curly kale, stems removed, and chopped
4 oz. can roasted red peppers, diced
large handful of green beans, stems removed
1. drain and rinse cannellini beans. add beans, garlic, cumin, nutritional yeast, worcestershire powder, flaxseed meal, chickpea flour, and salt to a food processor. pulse until combined, about 10 times.
2. shape the bean mixture into 4 patties. transfer to the refrigerator until ready to cook.
3. in a small bowl, combine mayonnaise, parsley, and juice of half of the lemon. season with salt and pepper.
4. next, place two large, non-stick skillets over medium-high heat. add 1 tablespoon olive oil to each skillet. in one skillet add the green beans, and cook until charred in some places. add chopped kale and cook until just wilted, about 2-4 minutes. add the roasted red pepper and season with salt and pepper. in the other skillet, crisp the white bean burgers until golden brown on each side, about 2-5 minutes per side. transfer the burgers to a plate and char the remaining half of a lemon.
5. add the kale and green beans to a plate and top with mini white bean burgers. drizzle with lemon herb sauce. garnish with charred lemon quarters and serve.
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