White Bean Veggie Burger

I am always looking for a satisfying veggie burger. One that does not feel like it is trying to replicate a meat burger, but uses fresh ingredients. There seem to be a gazillion veggie burger recipes out there, but I find that many leave a heavy feeling in my stomach hours after eating and are hard to digest because of processed ingredients. This recipe uses fresh and affordable ingredients, and are so easy to make you will not have to spend hours in the kitchen cooking. I love to cook and eat, but any recipe that requires multiple steps can be overwhelming when life is already busy enough. That’s why this recipe uses one bowl to mix everything together and simply heat up on a pan. These white bean veggie burgers are simple to make, use real ingredients (no fake wannabe meat), and will not leave that heavy feeling in the stomach – a delicious meal that everyone will enjoy!

Ingredients

15-ounce can cannellini beans

1/2 cup oat flour

1 cup packed grated carrot (about 3 large carrots)

1/4 cup bread crumbs

Small handful chopped spinach

1 1/2 Tablespoon apple cider vinegar

1 egg

1 teaspoon fresh garlic

1 teaspoon cumin

1/2 teaspoon coriander

1 teaspoon dry parsley

1 teaspoon salt

1/2 teaspoon black pepper

Serves ~ 6 medium sized patties

Instructions

1. Strain and rinse can of cannellini beans. Mash beans with a fork or chop in a food processor. There should be plenty of beans still intact, so make sure not to over chop. I would not recommend using a blender here, as you want the consistency to stay chunky rather than mushy.
2. In a large mixing bowl, mix the mashed beans with the grated carrot, oat flour, and bread crumbs. To make oat flour, blend 1/4 cup rolled oats in a food processor or blender.
3. Add the rest of the ingredients to the bowl and mix together thoroughly.
4. Shape into patties for the size burger you want (I made about 6 medium sized ones).
5. Heat a thin layer of ghee or olive oil in a pan or skillet over medium heat. Carefully cook each patty until browned and slightly firm to touch, about 4 minutes each side. It may be necessary to cook in batches.
6. Serve hot or at room temperature, with whatever you like on or with veggie burgers. Consider having these on burger buns, sourdough bread, with lettuce wraps, alone, or even as a wrap with fresh cilantro and/or avocado.