Even though I haven’t really eaten it in like 12 years, sometimes I inexplicably miss red meat.
Okay, it’s not inexplicable. It’s mostly during the summer, when people are eating big, delicious looking juicy hamburgers. And loading them with tons of toppings on big tasty buns. In these moments, a grilled vegetable really doesn’t stand in. And sadly for me, most veggie burgers are WAY off limits because they are about 110 percent soy. Yeah, and that’s a REALLY bad idea for me.
So imagine my excitement when I found a recipe on the interwebs for a big veggie burger without soy or any soy derivatives (I’m looking at you, soy sauce). Ecstatic. And I pretty much had to them the first chance I got, which meant subjecting my whole family on a night I was responsible for dinner.
And although I got a few funny looks at first when I said I was making bean burgers for dinner, there were NONE of these guys left at the end of the night. They were an all around winner in the house, and I seriously can’t wait to make them again. And the Avocado sauce? Yeah, I’m making that on it’s own!
Black and White Bean Burgers
Adapted from How Sweet Eats
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can cannellini beans, drained and rinsed
1 large egg + 1 large egg white, lightly beaten
1/2 cup panko bread crumbs
3 tablespoons olive oil
4 garlic cloves, minced
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon pepper
In a large bowl, combine and smash black and white beans. Add eggs and bread crumbs and mix until well combined. Season to taste. You may need to add a few more bread crumbs to make the mix come together so patties will hold together. Form into 6 patties.
Heat a large skillet over high heat. Add 1 tablespoon of olive oil. Cook burgers until each side is golden. Serve hot.
Avocado Basil Cream Spread
2/3 cup greek yogurt
1 avocado, chopped
10 medium basil leaves
1/4 teaspoon salt
pinch of pepper
Add basil and avocado to a food processor, blending to combine. Once smooth, add in yogurt and blend again until combined. Add in salt and pepper to taste.
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I’ve made bean burgers before but not really followed a recipe. These look really good and that avocado cream spread looks delicious (though I think you accidentally wrote sour cream in the direction instead of greek yogurt… I prefer greek yogurt with my avocado over sour cream too).
Mmm… that basil cream spread looks fantastic!
This whole meal was pretty fantastic. If you’re looking for a quick and easy dinner, this one can’t be beat!
This sounds delicious! I know what you mean about missing meat. I do eat meat occasionally but try not to.
Love this spread! Sounds delicious!! :)
I’m still a real meat eater, but these sound way better than any veggie burger I’ve encountered…and the sauce sounds wonderful!
I’ve tried avocado blended with Greek yogurt before but never with basil. I bet that’d be delicious!
So delicious! Mom is going to the store tomorrow and these ingredients have made their way onto the list so that I can make them again!