Vegan Bean Burger Recipe
Cook Time
Prep time: 20 min
Cook time: 20 min
Ready in: 40 min
Yields: yields two patties
Vegan Bean Burger Recipe
Simple but delicious vegan bean burger. Made with kidney beans and cannellini beans (white beans) as a base, they're sure to please your palate and fill your belly.
Ingredients
For the patty:
- 2 tablespoons onion, diced
- 2 tablespoons carrot, grated
- 2 tablespoons bread crumbs (or panko)
- 1/2 cup kidney beans or black beans, drained and rinsed
- 1/2 cup cannellini beans
- 1 tablespoon parsley, finely chopped
- pinch chili powder
- 1 teaspoon flour
- 5 tablespoons extra virgin olive oil, for frying
For the toppings:
- 2 hamburger buns, (of your choice)
- lettuce or spinach
- tomato, sliced
- avocado, sliced
- red onion, sliced
- 2 tablespoons vegan mayo
Instructions
- Put half the breadcrumbs in a mixing bowl.
- Heat 1 Tbsp. olive oil in a medium saucepan and add the onion. Cook for 3 minutes, or until softened and then add the grated carrot and cook for an additional 2-3 minutes. Add onions and carrots to the breadcrumbs.
- In a separate bowl, roughly mash the kidney and cannellini beans with a fork and then stir into the carrot mixture. Add a pinch of chili powder, salt and pepper.
- In a shallow bowl, combine the remaining breadcrumbs with flour, parsley, salt, and pepper.
- Shape your bean-carrot blend into 1 or 2 burger patties. Thoroughly coat the patty in the flour mixture.
- Heat 2 Tbsp. olive oil in a frying pan over medium heat. Carefully add your burger patty and fry each side until golden brown (about 5 minutes)
- Place in whole wheat bun, top with desired condiments, and enjoy.
| Nutrition Facts | |
|---|---|
| Serving size: 1 | |
| Calories | 225 |
| Calories from Fat | 18 |
| % Daily Value * | |
| Fat 2 g | 3% |
| Carbohydrates 44 g | 15% |
| Protein 8 g | 16% |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
