Recently, I realized I had never made a vegan burger with cannellini beans so that’s what I set out to do. Cannellini beans are great because they are mild in flavor which lets you decide on the flavor profile you want to make with seasonings. I chose to make Italian-style burgers. I wanted the burgers to be relatively healthy so I added veggies to the mix as well as oats. Chickpea flour is my go-to flour for binding and it keeps the burgers gluten-free. I chose Italian seasonings such as garlic, oregano and lots of fresh parsley. Since cannellini beans are so mild, I added chile powder and paprika for heat and then I stuffed them full of vegan mozzarella so you'd get a gooey, cheesy surprise with every bite.
Mozzarella Stuffed Cannellini Burgers with Spinach Pesto [Vegan, Gluten-Free]
This Recipe is :
For the pesto:
- 4 cups of fresh spinach
- 3 cloves garlic
- 2 Tbs. vegan grated parmesan
- 2 tsp. fresh lemon juice
- 3 Tbs. extra-virgin olive oil
- Kosher salt and pepper to taste
For the burgers:
- 2 Tbs. ground flax seed + ⅓ cup warm water
- 2 15-oz. cans cannellini beans, drained
- ¾ cup gluten-free oats
- 2 small carrots, chopped
- ½ red onion, chopped
- 1 cup vegan mozzarella shreds
- 2 garlic cloves
- ½ cup fresh parsley, chopped
- 2 tsp. paprika
- 2 tsp. dried oregano
- 2 tsp. chile powder
- 1 tsp. kosher salt
- 1 tsp. black pepper
- ½ cup chickpea flour + more for coating
- Vegetable oil for frying
- Gluten-free rolls or buns
To make the pesto:
- Place the spinach, garlic, grated parmesan and lemon juice in a food processor. Process while streaming the olive oil in until smooth. Season with salt and pepper and set aside.
To make the burgers:
- In a mug, combine the flax seed and warm water and mix. Let sit for 10 minutes until you have a flax gel.
- In a food processor, combine one can of beans, the oats, flax gel, carrots, onion, mozzarella and garlic and process until combined but chunky.
- Add the herbs and spices and pulse a few times to mix them in.
- Transfer the mixture to a large bowl and add the second can of beans.
- Mash them with a fork and stir them into the burger mixture so it has different textures.
- Add flour until the mixture is not too wet or too dry and feels like it will hold together.
- Test for any seasoning adjustments. Let the burger mixture rest for 10 minutes.
- Form burger patties and let them rest for 5 minutes.
- Pour out some flour on a plate and heat oil in a skillet over medium-high heat. Coat the patties lightly with flour, shake off any excess and place them carefully in the pan.
- Do not overcrowd the pan; cook the burgers in batches.
- Cook until golden on one side, about 4 minutes, and carefully flip the burgers with an offset spatula or 2 forks. Cook until the second side is golden brown.
- Place fresh spinach on buns and top with burgers.
- Spoon some pesto on each burger before placing on the burger tops.