Sun Dried Tomato + Basil White Bean Burgers (Vegan, Gluten-Free)

by Sarah on July 7, 2014 · 2 comments

A good veggie burger recipe is hard to find.

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By ‘good’ I mean one that is flavorful, healthy, easy to make, doesn’t require you to make four different pots of grains just to assemble it, and–perhaps most importantly–holds together when you cook it.IMG_1764 (1024x682)(Speaking of which, do you ever feel like you are talking to a puppy when you make them?: IMG_1795 (1024x683)

“Good little veggie burger…Sit! Stay! Hold together!”)

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Consider this Sun Dried Tomato & Basil White Bean Burger experiment–IMG_1841 (1024x684)

–inspired in equal parts by this recipe, the jar of sun dried tomatoes in my fridge, and the fresh basil from The Professor’s garden I want to put on everything–IMG_1770 (1024x683)

–and the previously frozen Rudi’s Gluten-Free bread I had on hand–

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–a good* veggie burger recipe.

*See definition above if you cannot hold one thought while following along with my tangents. [Which is pretty much everyone.]

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They really need no condiments or burger accouterments, but I do recommend pairing with sourdough English muffins.

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And a little extra tomato and/or basil accent never hurt anyItalianone.

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Sun Dried Tomato + Basil White Bean Burgers

(Adapted from The Cooking Channel’s Really Simple Bean Burgers)

  • 2 slices gluten-free bread or 1 cup gluten-free breadcrumbs
  • 2 15.5-oz cans cannelini (white kidney) beans, rinsed and drained
  • 1 Tbsp. nutritional yeast
  • s + p
  • 1/4 cup fresh basil leaves
  • 1/3 cup chopped onion
  • 2 cloves garlic, minced
  • 3 Tbsp. sun dried tomatoes, packed in oil
  • 1 tsp dijon mustard
  • 1-2 tsp. Italian or Tuscan seasoning (optional)
  1. Cook onion and garlic over medium heat until onion has softened.
  2. Pulse bread in a food processor until bread crumbs form.
  3. Add nutritional yeast, salt, and pepper. Pulse until blended.
  4. Add the onion, garlic,  basil, sun dried tomatoes, mustard, and approximately half of the beans to the food processor. Process until well blended.
  5. Remove bean mixture from the food processor and put into a medium-sized mixing bowl.
  6. Add remaining beans and mix in with your hands or a fork until well incorporated ,but still chunky.
  7. Form patties and refrigerate for at least an hour.
  8. Cook in an oiled pan until browned and heated through, flipping as little as possible.
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{ 2 comments… read them below or add one }

Tricia @ Saving room for dessert July 9, 2014 at 11:52 am

Love this – you know I could enjoy this lovely sandwich. I would toast the bun/muffin and be a happy girl!

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Meghan@CleanEatsFastFeets July 10, 2014 at 6:12 am

I can absolutely follow your tangents and side notes; perhaps because I am equally as twisted. I think your definition of a veggie burger is spot on too. I don’t want to make four different grains just to put together a veggie burger.

Yes, fresh basil in and on everything.

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