Mini White Bean Burgers

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.

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.

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.

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.

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.

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!