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)

To Make:

  1. 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.
  2. In a medium bowl, mash together the burger ingredients. Form two patties with the beans, place on a plate, set aside.
  3. 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.
  4. Make your burger by topping a cap with the burger, then the tomato, the greens, & half of the mayo mix, then another cap. Voila!
RecipesAshley Pettit