APL Spicy White Bean Burger
I wanted a B-U-R-G-E-R when I was menu planning this weekend…like, whoa. This little ditty popped into my head as a new alternative to my chickpea, lentil, and black bean burgers. Why not use Cannellini beans? This recipe could NOT be simpler, tastier, or healthier!
For the burger: makes 2 burgers
- 15 oz. Cannellini beans (buy dried and soak overnight or buy Eden Organic for faster prep)
- 2 cloves garlic, minced
- 1 TB red pepper flakes
- 2 TB yellow onion, chopped
For the bun & toppings:
- 4 Portobello mushroom caps, destemmed & cleaned
- 2 slices from an Heirloom tomato
- handful of baby kale greens
- 2 TB Veganaise (preferably the soy-free kind)
- 3 tsp capers, coarsely chopped
- 4 tsp Dijon mustard (organic, horseradish-flavored is amazing)
- Preheat the oven to 350 degrees. Place the washed mushroom caps on a baking sheet and bake for roughly 10 minutes. There is no need to oil them since they retain water and that is enough to keep them moist. Set them aside.
- In a medium bowl, mash together the burger ingredients. Form two patties with the beans, place on a plate, set aside.
- Prep the “mayo” by mixing together the capers, Veganaise, & mustard in a small bowl. Slice the tomato- we loved having a yellow Heirloom for a little sweetness.
- Make your burger by topping a cap with the burger, then the tomato, the greens, & half of the mayo mix, then another cap. Voila!