Mini White Bean Burgers
with Charred Green Beans & Lemon Herb Dressing
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- 13.4 oz cannellini beans
- 1 garlic clove
- 1½ tsp ground cumin
- 1 tbsp nutritional yeast
- 1 tbsp worcestershire powder
- 1 tbsp flaxseed meal
- ¼ cup garbanzo bean flour
- 4 oz curly kale
- 4 oz roasted red peppers
- ¼ oz fresh parsley
- 1 lemon
- ¼ cup Follow Your Heart® Soy-Free Vegenaise®
- 6 oz green beans
- 2 tbsp olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
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.
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.
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.
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.
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.
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!