Everyone loves a good burger. So much so that approximately three-quarters of all American restaurants include a burger on their menu. Fortunately, there are lots of great options for making plant-based burgers. Check out some great options, including these Mini White Bean Burgers.
Black beans make a versatile burger patty. They mash up to a smooth consistency and lend themselves to just about any seasonings you desire. Black beans are a super simple way to throw together some vegan burgers in mere minutes.
Some people keep it simple and just toss a large portobello mushroom on the grill. Drizzle on some olive oil and sprinkle some seasonings, and you have a juicy meat alternative.
Though they take a bit more effort than that, I love this recipe for Vegan Mushroom Lentil Burgers. These super-wholesome, hearty burgers combine a variety of flavors for a delicious burger.
The Beyond Meat burger rivals any ground beef burger in flavor and texture. If you want something that looks and tastes like meat, this is your best option. Made with pea protein, one Beyond Meat burger packs on 20 grams of plant protein, so it’s also a great option for low carb diets.
Often combined with black beans, sweet potato burgers offer up a unique taste and texture to the burger scene. If you love sweet potatoes, experiment with sweet potato burgers.
Similar to black beans, white beans offer a wonderful backdrop for a variety of flavorful burgers. They mash up easily and, because of their somewhat bland flavor, they lend themselves to so many seasonings. This recipe uses cumin, garlic, and Worcestershire sauce for mouthwatering burgers. Finished with a zesty lemon herb sauce, these mini white bean burgers pack on the flavor.
I adapted the recipe from a recipe from Purple Carrot, my favorite vegan meal delivery box. Grab a box and make eating plant based a whole heck of a lot easier.
14 oz. can cannellini beans
1 garlic clove, minced
1 1/2 teaspoons ground cumin
1 tablespoon nutritional yeast
1 tablespoon Worchestershire sauce
1 tablespoon flaxseed meal
1/4 cup chickpea flour
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup vegan mayonnaise
8 stems of fresh parsley, leaves picked and minced
1 lemon, halved
2 tablespoons olive oil, divided
Half head of curly kale, stems removed, and chopped
4 oz. can roasted red peppers, diced
Large handful of green beans, stems removed