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Guilt Free Veggie Bean Burger

  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Servings: 15


  • 3 tablespoons divided olive oil
  • 1/4 cup finely chopped red onion
  • 1/2 cup finely chopped red bell pepper
  • 1 cup tough center stems removed, finely chopped kale
  • 2 cloves finely chopped garlic
  • 1 teaspoon smoked paprika
  • 2 (15 oz) cans drained and rinsed white beans
  • 3/4 cup panko breadcrumbs
  • 1 large lightly beaten egg
  • 6 toasted, for serving hamburger buns


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.

Toppings ideas: Lettuce and tomato, ketchup, mustard, mayo (or any other topping you may desire!)

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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