You might think homemade veggie burgers take a lot of time and effort - but creating these White Bean "Cheese" and "Bacon" Burgers was so easy! I am thrilled to put 'bean burger night' in my mealtime rotation.
The best part about bean burgers is that they are naturally rich in protein, fiber - and flavor. Plus you don't even need to lug out your food processor. These babies were fork-mashed and hand-shaped. Easy! Get my recipe...
My First Veggie Burger. I fondly remember my very first (non packaged) bean veggie burger. I loved it. And this was before I was vegetarian! My family and I would go to a spot called Carpo's in Santa Cruz, Cali. They were known for their burgers. But I started ordering the soy veggie burger and couldn't stop! It was juicy and tender and the beans were sweet and savory all at the same time. Plus the burger was huge! I'm talking Donal Trump "uge" .. did anyone get that reference?
So I wanted to create a bean burger at-home that reminded me of that burger - but that wasn't from black beans. Something sweeter. So I chose white cannellini beans.
Vegan "Bacon" is something I don't always buy. I usually make my own tempeh facon, but this time I decided to give the packaged vegan bacon a whirl.
For "Cheese" I usually use Daiya, but since I wanted a flat slice, I decided to use Follow Your heart brand.
White Bean "Cheese" & "Bacon" Burgers
vegan, makes about 4 burgers
Patties:
¼ cup nutritional yeast
½ cup bread crumbs, fine
1 can white cannellini beans, drained
dash salt
2 tablespoon apple cider vinegar
2-3 tablespoon olive oil
dash chipotle powder
dash garlic powder
dash black pepper
½ teaspoon liquid smoke (opt'l)
Burger Stuff:
4 buns
4 slices vegan cheddar "cheese"
8 slices vegan "bacon" (fried in 1 ½ tablespoon oil)
1 ½ cups watercress (or another crunchy leafy green)
4 tomato slices
4 tablespoon Vegenaise
4 tablespoon spicy Dijon mustard
foil or parchment paper for baking burgers
Directions:
1. Start off by turning your oven to 400.
2. For your burgers, place all the ingredients in a large mixing bowl and grab a big fork to start mashing. And mashing. And mashing until the mixture becomes a sticky paste of mashed beans.
3. Next you can line a baking sheet with parchment paper and start hand-shaping your burgers. You should get about 4 thick burgers - depending how big you make them.
4. Lay your burgers on the parchment paper and bake in oven for 20-30 minutes - or until brown crust starts to for on the outside. Longer baking times will dry out your burger more. For the last 5 minutes of baking you can add your slice of cheese to the burgers to get it to melt. You can also place your buns in the oven a few minutes to toast.
5. While your burgers are baking - you can fry your vegan bacon. Set aside along with the the other ingredients.
6. Start assembling your burgers!
..Vegenaise, Dijon, Tomato, burger, watercress. Slice and serve! Yes the burgers may crumble a bit into large chunks as you eat it - but really, that's the whole fun of eating a homemade bean burger!
Jill says
just made these and loved them so much!! they're so easy to make and super delicious! Loved the crispiness on the outside, soft on the inside
cindy says
I made these just now for lunch for myself and my omnivore sister! Took all of 5 minutes to toss together. I am hesitant about baking burgers as i usually just heat them on the pan, but I am intrigued and look forward to the finished product. I just threw them in the oven so lets see what happens. 🙂
Edit: wow i am so glad i baked these, mm. The burgers hold together really, really well, they're crispy on the outside and soft on the inside, but have a meaty texture which is perfect for people who did enjoy that texture I suppose! I added crispy onions to my burger mixture also and i'm glad i did. Tastes excellent. thank you for yet another amazing recipe!
Rmrhodes25 says
It would be great to see nutritional information on the recipes.
brittany s says
You do realize that it will vary depending on brands and ingredients you use. Why don't you look at the ingredient list and then calculate the entire amount and divide it by the amount of servings?
nikki says
These burgers are sooo good! My two-year-old loves them as much as I do. 🙂
I'm trying to cut down our use of oils and was wondering about substitutions. Could I substitute flax "eggs" in place of the olive oil? Or do you have any other suggestions so that I could use instead? Thanks!
Alien. says
My husband and I just made these and they were DELICIOUS! We added cayenne, and used a bed of spinach instead of a bun. And didn't use facon. This blog hasn't done us wrong yet!
Kcarpen81 says
Tonight is the second time making these burgers!!! They are so yummy and I love to serve quinoa and roasted brussel sprouts on the side 🙂
Carly Jane says
these look so tasty! definitely going to give them a try, thanks!
Becca Jones says
So good. Thank You!
Weavepat23 says
Thanks Kirsten.
I have the recipe and will try my hand at it.
Love ya,
Meme