Guilt Free Veggie Bean Burger

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Guilt Free Veggie Bean Burger Guilt Free Veggie Bean Burger Recipe Courtesy of

Don’t let summer fun blow your diet! Here’s a smart and delicious veggie burger that’s just as satisfying as the real thing.

Servings: 6 servings
Difficulty: Easy

Ingredients Add to grocery list

3 tablespoons olive oil, divided
¼ red onion, finely chopped
½ red bell pepper, finely chopped
1 cup finely chopped kale, tough center stems removed
2 cloves garlic, finely chopped
1 teaspoon smoked paprika
2 (15 ounce) cans white beans, drained and rinsed
¾ cup panko breadcrumbs
1 large egg, lightly beaten
Kosher salt and freshly ground black pepper
6 soft hamburger buns, toasted, for serving
Lettuce and tomato, ketchup, mustard, mayo, for serving (or any other topping you may desire!)





Heat 2 tablespoons olive oil in a medium skillet over medium high heat. Once hot, add the onion and bell pepper and sauté until the onion is tender, about 3 minutes. Add the kale and cook, while stirring, until softened, another 3 minutes. Add the garlic and cook for 1 minute, until fragrant. Sprinkle with the smoked paprika, give a stir, and season with salt and pepper. Remove from heat.

Add the cooked veggie mixture to a food processor along with the rinsed white beans. Pulse the mixture about 6 times, until it’s chunky. Remove to a bowl and add the breadcrumbs and the egg. Stir all together and give another little season of salt and pepper. (If you don’t have a food processor, you can mash with a potato masher.)

Form the bean mixture into 6 equal sized patties. Place in the fridge for 30 minutes to set up.

Heat the remaining tablespoon of oil in a large non-stick skillet over medium high heat. Cook the burger on each side for 3-4 minutes, until golden and crisp on the outside. Serve the burger between a nice toasted bun topped with lettuce and tomato.

Test Kitchen Notes:
Feel free to swap the white beans with any cooked beans you may have on hand. We’ve had good results with black beans, chickpeas, pinto beans, and kidney beans. If you don’t like kale, give chopped spinach or collard greens a try. No smoked paprika? Chili powder will also pack a little punch of flavor. Use this recipe as a guide to create your own special vegetable burger.

We’ve had the best results pan frying the burgers in a non-stick skillet since they’re so delicate. We do not recommend grilling them.

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Reader Comments:


I never would have thought of adding kale or smoked paprika, thanks for recipe I think I might add some walnuts to this recipe, hopr you don't mind. Looking forward to more recipes from you. God bless, peace & love d

By Doreen Hemstock on January 27, 2014


These look great but are not vegan because of the egg. I'm going to try this with an egg substitute.

By j stuhlmacher on January 27, 2014


Thank You Paula Deen for all your good recipes I think you're fantastic person

By Anonymous on January 27, 2014


I may have missed it however, I could not find the nutrition information on these. They LOOK and sound fantastic. I have everything now to make them for dinner!

By J.C. on January 27, 2014


i will try it,what can i use instead off the eggs,we are vegan when fasting.

By ken.boodoo on January 27, 2014


So good!! Its fun doing a meatless monday, and this still brings a good dinner to the table everyone can enjoy!

By Jonna West on January 27, 2014


I am now cooking for a vegan house guest and have no knowledge of what to cook. Thank you for have a black bean burger, recipe. I love your cooking style and trusted you would have the recipe I am looking for.

By DeeDee Pielmeier on July 08, 2013

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