Mini White Bean Burgers with Charred Romaine Salad & Lemon Basil Dressing

Mini White Bean Burgers

with Charred Romaine Salad & Lemon Basil Dressing

GET RECIPES DELIVERED
dinner

Grilling lettuce may seem like an odd thing to do, but once you taste the charred goodness of blackened romaine hearts, we think it will be your new go-to side dish. If you have a grill and would like to cook the burgers and romaine salad that way, set the grill to a medium-high flame and make sure the grates are nice and hot before you get started.

Dinner Squash Leafy Greens Beans/Legumes Salad Italian Soy-Free Nut-Free High-Protein Gluten-Free Winter Recipes Spring Recipes Fall Recipes Comfort Foods
GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
530
FAT
22g
CARBOHYDRATES
40g
PROTEIN
20g

MAIN INGREDIENTS

  1. 13.4 oz cannellini beans
  2. 1 clove garlic
  3. 1½ tsp ground cumin
  4. 1 tbsp nutritional yeast
  5. 1 tbsp Worcestershire powder
  6. 1 tbsp flaxseed meal
  7. ¼ cup garbanzo bean flour
  8. 1 zucchini
  9. 1 romaine heart
  10. Fresh basil
  11. ¼ cup Follow Your Heart® Soy-Free Vegenaise
  12. 1 lemon
  13. 4 oz roasted red peppers
  14. 2 tbsp olive oil*
  15. Salt and pepper*
  16. *Not Included
  17. For full ingredient list, see Nutrition
Allergens: N/A
Nutrition

TOOLS

  • Food processor
  • Large nonstick skillet

INSTRUCTIONS

1
Blend the burger mix
Drain and rinse the cannellini beans. Add garlic clove to a food processor and pulse to chop. Add the cannellini beans, cumin, nutritional yeast, Worcestershire powder, flaxseed meal, garbanzo bean flour, and ¼ tsp salt. Pulse a few times to mix, about 10 times, until just combined.
2
Prepare the vegetables
Form the bean mixture into 4 patties and transfer to the refrigerator to firm up until Step 5. Cut the zucchini into planks, each about 3 to 4 inches long. Halve the romaine heart lengthwise. Halve the lemon.
3
Mix the dressing
Finely chop the basil leaves. In a small bowl, combine just 1 tbsp lemon juice, the chopped basil, and Vegenaise. Add a pinch of salt and stir the lemon basil dressing to combine.
4
Char the vegetables
Place a large nonstick skillet over medium-high with 1 tbsp olive oil. Add zucchini planks to the hot skillet, and cook, turning occasionally until just tender, about 3 to 5 minutes. Transfer to a plate and sprinkle with salt. Add the halved romaine heart to the skillet cut side down, pressing to sear, and cook 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 warmed through, about 3 to 5 minutes per side. Transfer burgers to a plate and add the remaining lemon half, cut side down, to the skillet. Sear until caramelized, about 2 to 3 minutes.
6
Serve
Roughly chop the cooked zucchini planks. Lay the charred romaine on large plates and top with the mini white bean burgers and chopped zucchini. Add the roasted peppers. Drizzle with lemon basil dressing. Serve with charred lemon. Enjoy!