I love, love, love sandwiches. There’s just something awesome about stuffing a bunch of stuff between bread. I like making vegan burgers with beans because it’s great vegetarian protien component. You can also freeze these so you have them on hand. For toppings I used arugula tossed with lemon vinaigrette, tomato and of course avocado, just because I add it to everything and it’s fantastic. Next time I would try topping it with sauteed garlic mushrooms…mmmmm! As for bread, it would be great on artisan bread but I just happened to have an everything bagle slim and although not that fancy, it was still great!
Makes 6 burgers
1/4 cup diced onion
2 cloves garlic, chopped
1 tsp. chopped fresh rosemary
1 tsp. fresh thyme leaves
1 15oz. can cannellini beans
1 Tbsp fresh lemon juice
1 Tbsp tahini
1 tsp salt
1/4 tsp black pepper
1/2 cup breadcrumbs (or gluten-free flour)
1/2 cup frozen shredded hashbrowns or cooked brown rice
Pre-heat oven to 375 degrees.
Optional step: lightly saute onion and garlic before adding to food processor.
Add onion, garlic and herbs to food processor and pulse until finely chopped, scraping down the sides as needed.
Add beans, lemon juice, tahini, salt and pepper. Pulse several times until mixture comes together but is not pureed. A few pieces of beans and texture is good in these. Transfer mixture to a mixing bowl and stir in breadcrumbs and shredded hashbrown pototoes or rice.
Divide mixutre in to 6 portions and roll into balls. They should be equal size so make any adjustments then form into patties. Lightly dust each one with flour on each side.
Heat lightly oiled skillet and cook each patty 2-3 minutes on each side or until lightly browned. Transfer to baking sheet and finish in the oven for 15 minutes.