Cannellini Bean Burger with Caper Aioli and Fennel

Cannellini Bean Burger

with Caper Aioli and Fennel

VIEW WEEKLY MENUS

These aren’t your average veggie burgers! Cannellini beans are rich and creamy, and parsley, lemon, and red pepper flakes add loads of brightness. A briny aioli and fresh fennel slaw make these burgers shine, so don’t be shy topping them off. Our two secret ingredients to keep these bean burgers from falling apart are the ground flax seed and chickpea flour, which add extra protein to boot.

Beans/Legumes American High-Protein Dinner Leafy Greens Spring Recipes Summer Recipes Party Foods
VIEW WEEKLY MENUS
SERVINGS
2 4
PREP & COOK TIME
CALORIES
780
FAT
32g
CARBOHYDRATES
101g
PROTEIN
27g

MAIN INGREDIENTS

  1. 1 lemon
  2. 1 pack cannellini beans
  3. Fresh parsley
  4. Garlic
  5. 1/4 tsp red pepper flakes
  6. 1 tbsp ground flaxseed
  7. 1/4 cup chickpea flour
  8. 1 fennel bulb
  9. 1 tbsp capers
  10. 1/4 cup vegan mayonnaise
  11. 2 oz baby arugula
  12. 2 burger buns
  13. 1 tbsp + 2 tsp olive oil*
  14. Salt and pepper*
  15. *Not included

TOOLS

  • Large nonstick skillet
  • Food processor
  • Microplane or box grater

INSTRUCTIONS

1
Prepare the burger mix
Prepare the burger mix
Rinse, dry, and zest the lemon with a microplane or grater. Drain and rinse the cannellini beans. Rinse the parsley, remove the leaves from the stems, discard the stems, and roughly chop the leaves. To the bowl of a food processor, add the parsley, the lemon zest, beans, 2 cloves of garlic (setting 1 aside), red pepper flakes, ground flaxseed, chickpea flour, and 1/4 tsp salt. Pulse until just combined.
2
Prepare the slaw
Prepare the slaw
Rinse the fennel bulb and trim the dark green stems. Cut the v-shaped core from the bulb and discard core and trimmed stems. Thinly slice the bulb. Halve the zested lemon. Place the sliced fennel into a large bowl, and add the juice from 1/2 the lemon, 2 tsp oil, and a pinch of salt and pepper. Toss to combine.
3
Make the aioli
Make the aioli
Drain and chop the capers. Mince the remaining clove of garlic. In a small bowl, combine the chopped capers, minced garlic, vegan mayonnaise, the juice from the remaining half lemon, and a pinch of salt and pepper. Stir to combine.
4
Sear the burgers
Sear the burgers
Place a large nonstick skillet over medium-high heat, and add 1 tbsp oil. Divide the bean mixture into two equal portions and form into patties. Cook the bean burgers until golden brown on both sides, about 3 to 5 minutes per side. Cover, and remove from heat to keep warm.
5
Prepare the trimmings
Prepare the trimmings
Rinse and dry the arugula, and add it to the fennel slaw. Toss everything together to combine. Pop your buns in the toaster to get them warm.
6
Build the burgers
Build the burgers
Time to build your burgers! Top the toasted buns with the cannellini bean patties, the caper aioli, and some of the arugula fennel slaw. Serve any leftover slaw on the side as a small salad. Enjoy!