Pesto Bean Burgers with Roasted Peppers and Carrot Fries

Pesto Bean Burgers

with Roasted Peppers and Carrot Fries

dinner

Spring Recipes Summer Recipes Seasonal Menu Winter Recipes Comfort Foods Quick and Easy High-Protein Soy-Free Nut-Free Leafy Greens Root Vegetables Beans/Legumes Dinner American
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
890
FAT
42g
CARBOHYDRATES
105g
PROTEIN
22g

MAIN INGREDIENTS

  1. 1 lemon
  2. 1 can cannellini beans
  3. 2 garlic cloves
  4. 1 tbsp flaxseed meal
  5. ¼ cup garbanzo bean flour
  6. 1 tsp herbs de Provence
  7. ¼ tsp red pepper flakes
  8. 8 oz carrots
  9. ½ tsp coriander
  10. 1 oz baby kale
  11. ¼ cup Follow Your Heart® Pesto Vegenaise
  12. 2 oz roasted red peppers
  13. 2 pretzel buns
  14. Fresh basil
  15. 2 tsp olive oil*
  16. 2 tbsp vegetable oil*
  17. Salt and pepper*
  18. *Not included
Allergens: Wheat

TOOLS

  • Food processor
  • Baking sheet
  • Medium nonstick skillet

INSTRUCTIONS

1
Prepare the mix

Rinse and dry the produce. Preheat the oven to 400°F. Zest the lemon. Drain and rinse the cannellini beans. Add the lemon zest, beans, garlic, flaxseed meal, garbanzo bean flour, herbs de Provence, as much of the red pepper flakes as you’d like, and ¼ tsp salt to the food processor. Pulse a few times to mix, until just combined.

2
Make the patties

Divide the bean mixture into two equal portions and form into patties about 1 inch thick. Place in the refrigerator until you’re ready to cook them.

3
Prep the carrot fries

Peel the carrots and cut into 4 inch long sticks (you want a “fry shape”). On a baking sheet, toss with 2 tsp olive oil, coriander, salt and pepper. Bake carrot fries until tender and brown in places, about 10 to 15 minutes.

4
Sear the burgers

Place a medium nonstick skillet over medium-high heat with 1 tbsp vegetable oil. Cook the burger patties until golden brown and firm, about 4 to 6 minutes per side.

5
Prepare the trimmings

Slice the roasted red peppers into thin strips. Pop the pretzel buns in the oven to warm. Pick the basil leaves from the stems.

6
Build the burgers

Halve the lemon. Spread the top pretzel buns with some of the Follow Your Heart® Pesto Vegenaise. On the bottom buns layer the burger patties, roasted red peppers, basil, and baby kale. Top with a squeeze of lemon juice and close them up. Serve bean burgers with the carrot fries and any remaining Pesto Vegenaise for dipping. Dig in!