Anti Inflammatory Vegan Loaded Tuscan Black Bean Burger

Total time1 hr 10 min

Prep time25 min

Cook time15 min

Anti Inflammatory Vegan Loaded Tuscan Black Bean Burger

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Ingredients

4 servings

For the patties

2 cans (15 oz each) black beans, drained and rinsed
Bush's Black Beans - 15 Oz Goya Premium Black Beans - 15.5 Oz Bush's Reduced Sodium Black Beans - 15 Oz Field Day Black Beans 15 Oz Goode Foods Black Beans - 15.25 Oz
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⅓ cup sun-dried tomatoes (oil-packed), finely chopped
Ingredient note
Use an anti-inflammatory vegetable oil like olive oil or avocado oil.
4 cloves garlic, minced
½ cup panko breadcrumbs
Chef's tip
Regular bread crumbs are finer and less crunchy than panko. Use the same amount; coatings and toppings will be a bit denser and less crisp.
2 tbsp tomato paste
1 tsp dried oregano
1 tsp smoked paprika
½ tsp dried rosemary, crumbled
½ tsp salt
¼ tsp black pepper
2 tbsp olive oil, divided

For the white bean spread

1 can (15 oz) cannellini beans, drained and rinsed
2 tbsp lemon juice
1 tbsp olive oil
1 clove garlic, minced
¼ tsp salt

For serving

4 vegan burger buns
Chef's tip
Whole-grain buns are denser, so the texture will be heartier.
1 cup baby arugula
½ cup roasted red peppers, sliced
¼ cup fresh basil leaves (optional)

Instructions

1
Spread the drained black beans on a baking sheet in a single layer and pat dry with paper towels. Let them air-dry for 10 minutes — the drier the beans, the better the patties will hold together and crust.
2
Make the white bean spread: combine the cannellini beans, lemon juice, 1 tbsp olive oil, 1 clove minced garlic, and 1/4 tsp salt in a small food processor or blender. Process until smooth and spreadable, about 1 minute. Taste and adjust salt. Transfer to a small bowl and set aside.

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