Eosinophilic Esophagitis Friendly Vegan Loaded Tuscan Black Bean Burger
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Learn more →Ingredients
4 servings
For the patties
- 2 cans (15 oz each) black beans, drained and rinsed
- ⅓ cup sun-dried tomatoes (oil-packed), finely chopped
- 4 cloves garlic, minced
- ½ cup panko breadcrumbs
Chef's tipRegular 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
- 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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