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Mini White Bean Burgers with Charred Green Beans & Lemon Herb Dressing
2 or 4 Serving Dinner

Mini White Bean Burgers

with Charred Green Beans & Lemon Herb Dressing

Tags: Gluten-Free, <600 Calories, Soy-Free
SERVINGS
2 4
PREP & COOK TIME
35 min
CALORIES
500
FAT
22g
CARBOHYDRATES
53g
PROTEIN
19g

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INGREDIENTS

  1. 13.4 oz cannellini beans
  2. 1 garlic clove
  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. 4 oz curly kale
  9. 4 oz roasted red peppers
  10. ¼ oz fresh parsley
  11. 1 lemon
  12. ¼ cup Follow Your Heart® Soy-Free Vegenaise®
  13. 6 oz green beans
  14. 2 tbsp olive oil*
  15. Salt and pepper*
  16. *Not included
  17. For full ingredient list, see Nutrition
Allergens: N/A
Tools: Large nonstick skillet, Food processor
SERVINGS
2 4
PREP & COOK TIME
35 min
CALORIES
500
FAT
22g
CARBOHYDRATES
53g
PROTEIN
19g

View Full Nutrition Label


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INSTRUCTIONS

1
Blend the burger mix

Drain and rinse the cannellini beans. Add garlic 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 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. Destem the kale and roughly chop the leaves. Drain the roasted red peppers and finely chop.

3
Mix the dressing

Pick the parsley leaves from the stems and finely chop. Halve the lemon. In a small bowl, combine the Vegenaise with the chopped parsley and just 1 tbsp lemon juice. Add a pinch of salt and stir the lemon herb dressing.

4
Char the vegetables

Place a large nonstick skillet over medium-high with 1 tbsp olive oil. Once hot, add the green beans and cook, turning occasionally, until charred in places, about 3 to 5 minutes. Add the chopped kale and cook until just wilted, about 2 to 4 minutes. Season vegetables with salt and pepper and transfer to a plate.

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

Add the charred green beans and kale to large plates and top with mini white bean burgers. Sprinkle burgers with chopped roasted peppers and drizzle with lemon herb dressing. Halve the charred lemon and serve on the side. Dig in!

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