Vegan Gluten Free Cheddar White Bean Burger
Total time1 hr 5 min
Prep time20 min
Cook time15 min
5.0(22)
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Learn more →Ingredients
4 servings
For the patties
- 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
- 1 cup shredded sharp cheddar cheese
Chef's tipIf the dish is baked or melted, cover it or keep the heat gentle - dairy-free shreds melt more slowly than dairy cheese. - ½ cup gluten free breadcrumbs
- 2 large eggs, lightly beaten
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - 3 scallions (green tops only), thinly sliced
- 1 tsp garlic-infused olive oil
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp salt
- ¼ tsp black pepper
For cooking
- 2 tbsp olive oil, for pan-frying
For serving
- 4 gluten free burger buns, toasted
- 4 leaves butter lettuce (optional)
- 1 medium tomato, sliced (optional)
Instructions
- 1
Spread the drained white beans on a parchment-lined baking sheet and pat dry with paper towels. Let them air-dry for 10 minutes — the drier the beans, the firmer the patties.
- 2
Transfer the dried beans to a large mixing bowl and mash with a potato masher or fork until mostly smooth with some texture remaining — about 80% mashed, with visible chunks throughout.
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