Smoky black beans get mashed until thick and cohesive, then loaded with sun-dried tomatoes, garlic, tomato paste, oregano, smoked paprika, and rosemary before getting pressed into hearty patties and seared until deeply browned and crisp-edged. A silky white bean spread — bright with lemon juice and garlic — gets slathered on toasted buns, then piled high with peppery arugula, sweet roasted red peppers, and fresh basil. Every element here is built from whole beans, roasted vegetables, and pantry spices, so the flavor is bold without leaning on anything heavy or fussy. The chilling step keeps the patties firm enough to hold their shape through that satisfying sear-and-flip, so you get a crackly crust on the outside and a tender, savory center. It's a filling, restaurant-worthy veggie burger that happens to be a genuinely solid choice for a gluten free table.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
