Description
This aromatic and delicious Spicy Bean Burger paired with a tasty Garlic Sauce takes burger enjoyment to a whole new level! This beauty was inspired by the Middle Eastern kafta burger. Our vegan version is packed with onions, parsley, garlic, cumin, red pepper flakes as well as other tasty spices and ingredients. The creamy garlic sauce is get-in-my-belly goodness, making this duo the perfect veggie bean burger. Whole Food Plant Based dish, vegan, no oil, no sugar, no highly processed ingredients, and gluten free.
Ingredients
- 1 – 15 oz. can cannellini beans, drained and rinsed
- 1 – 15 oz. can red kidney beans, drained and rinsed
- 1 ½ cups yellow onion, finely diced (see notes *)
- 2 Tablespoons minced garlic (about 8 garlic cloves)
- ½ teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin powder
- ½ to 1 teaspoon dried red chili flakes (+/- to taste *)
- ¾ teaspoon sea salt (+/- to taste *)
- ¼ teaspoon black pepper (+/- to taste *)
- ¼ teaspoon sweet paprika
- ½ cup fresh flat leaf parsley, chopped into very fine pieces (see notes*)
- ¼ cup brown rice flour
Optional Toppings and/or Ingredients:
- Sandwich buns or wraps
- Greens of choice
- Red onion slices
- Tomato slices
- Cucumber slices
- Garlic Sauce
Instructions
- Preheat the oven to 350 degrees F.
- Line a baking sheet with parchment paper and set aside.
- Remove the parsley leaves from the stem, then clean, rinse, and spin dry (salad spinner) or towel dry the leaves, and then chop the parsley leaves into very fine pieces. See recipe notes section on fine chop. Set aside.
- Chop the onion into a very fine dice and then sauté over medium heat in a large nonstick skillet for about 6 minutes or until the onions are soft. Add a splash of water if they start to stick. See recipe notes section on fine dice to achieve the best results.
- Chop the garlic into a very fine dice and then add to the skillet with the cooked onions and sauté for one minute. See notes on fine dice to achieve the best results.
- Add the cannellini beans, kidney beans, garlic powder, onion powder, cumin, dried red chili flakes, sea salt, black pepper, and sweet paprika to the skillet with the onions and garlic, lower the heat and cook for about 3 minutes.
- Remove the skillet from the heat and place the mixture into a large bowl, then add the fresh finely minced parsley. Stir to combine, then use a potato masher and mash the mixture until everything starts to come together. Then add the brown rice flour and mash until well combined. Do not create “mush”, but make sure the beans are thoroughly mashed as the mashed beans help keep the patty together.
- Form the mixture into 6 equal balls, approximately ½ cup each. Using your hands, form them into patties and place them onto a parchment paper lined baking sheet.
- Place into a 350 F preheated oven for 20 minutes.
- After 20 minutes, remove, flip, place back into the oven, and bake for another 20 minutes.
- Serve with garlic sauce on a toasted WFPB compliant bun or as a lettuce wrap.
Notes
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Fine Dice: In order for the veggie burger to stick together, the onion, garlic, and parsley must be very finely minced, otherwise larger pieces will cause the veggie burger to separate and not stay together. Do not use a food processor to mince these ingredients. A food processor creates too much liquid. Food processors also bruise parsley which can slightly alter the flavor. It does take a little extra time.
*Garlic Sauce: Scroll down for recipe.
*Serving: 6 burgers
*Storage: Use within one week. Freezes well.