Mini White Bean Burgers with Charred Romaine and Lemon Oregano Dressing

Mini White Bean Burgers

with Charred Romaine and Lemon Oregano Dressing

GET RECIPES DELIVERED
dinner

This summertime meal will is light, fresh, and satisfying. Sizzling romaine lettuce is the base for these hearty white bean burgers, which you’ll pan sear to crispy perfection. If you decide to use the grill for the vegetables, lightly oil the grates and use a medium-high flame.

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GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
720
FAT
40g
CARBOHYDRATES
70g
PROTEIN
21g

MAIN INGREDIENTS

  1. 1 can cannellini beans
  2. Fresh oregano
  3. 1 clove garlic
  4. 1 ½ tsp cumin
  5. 2 tsp Aleppo pepper flakes
  6. 1 tbsp Worcestershire powder
  7. 1 tbsp flaxseed meal
  8. ¼ cup garbanzo bean flour
  9. 1 zucchini
  10. 1 romaine heart
  11. 1 lemon
  12. ¼ cup Follow Your Heart® Vegenaise®
  13. 3 oz roasted peppers
  14. 2 tbsp olive oil*
  15. Salt and pepper*
Allergens: n/a

TOOLS

  • Food processor
  • Large nonstick skillet

INSTRUCTIONS

1
Blend the burger mix
Drain and rinse the cannellini beans. Pick the oregano leaves. Add the garlic and half the oregano leaves to a food processor and pulse to chop. Add the cannellini beans, cumin, Aleppo pepper flakes, Worcestershire powder, flaxseed meal, garbanzo bean flour, and ¼ tsp salt. Pulse a few times to mix, until just combined. Form the bean mixture into 4 patties and transfer to the refrigerator.
2
Prepare the produce
Cut the zucchini into planks, each about 3 to 4 inches long. Halve the romaine heart lengthwise.
3
Mix the dressing
Finely chop the remaining oregano leaves. In a small bowl, combine the chopped oregano, 1 tbsp lemon juice, and the Vegenaise. Add a pinch of salt and stir lemon oregano dressing to combine.
4
Char the vegetables
Place a large nonstick skillet over medium-high heat with 1 tbsp olive oil. Once hot, add the zucchini and cook, turning occasionally, until just tender, about 3 to 5 minutes. Transfer to a plate and sprinkle with salt. Add the romaine to the skillet cut side down. Cook, pressing to sear, until charred and crisp-tender, about 2 to 4 minutes. Transfer to a plate and season with salt and pepper.
5
Sear the burgers
Return the skillet to medium-high heat with 1 tbsp olive oil. Once the oil is hot, add the white bean burgers and cook until crisp and heated through, about 3 to 5 minutes per side. Transfer the burgers to a plate. Add the remaining lemon half to the skillet, cut side down. Sear until caramelized, about 2 to 3 minutes.
6
Serve
Roughly chop the zucchini. Lay the charred romaine on large plates and top with the zucchini and mini white bean burgers. Top with the roasted peppers and drizzle with lemon oregano dressing. Serve with charred lemon.