This burger is built for a plant-forward table from the ground up, with two cans of black beans mashed to a hearty, cohesive base and packed with sun-dried tomatoes, garlic, smoked paprika, and a touch of rosemary for real depth. Panko and tomato paste help the patties hold together and develop a deep, crackly crust once seared in olive oil until firm and golden on both sides. The creamy white bean spread — just cannellini beans, lemon juice, garlic, and olive oil blended smooth — adds a bright, tangy layer that takes the place of a heavier condiment. Piled onto a toasted bun with peppery arugula, sweet roasted red peppers, and fresh basil, every bite balances smoky, savory, and fresh. It's a satisfying, protein-packed burger that fits beautifully into a vegetarian spread, whether you're feeding a crowd or just craving a hearty weeknight dinner. Make the patties and spread ahead, and dinner comes together in minutes.
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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.
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