Butterbean Burgers: When Vegans Go Southern
If there's anything that we miss while eating a plant-based diet, burgers are near the top of that list. And let's be honest, there are a lot of bad veggie burgers out there. But this vegan burger recipe is so delicious that even your carnivore friends with tear this up without hesitation! This is not your typical veggie burger recipe. The flavors are bold and multi-layered with smokiness and a little spice. 
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The Process
And this is the AMAZING result…
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📖 Recipe
Vegan Butterbean Burgers
Flavorful burgers, full of protein, without the meat.
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Servings: 12
Calories: 139kcal
Ingredients
- 4 cups frozen butterbeans (aka baby lima beans)
- 1 bay leaf
- ½ tsp. black pepper
- 4 tsp. sea salt divided
- 4 Tbsp. vegan butter divided
- 2 large yellow onions thinly sliced
- 1 tsp. garlic powder
- 2 tsp. ground cumin
- 1 Tbsp. smoked paprika
- 1 teaspoon chipotle powder
- 2 Tbsp. anchovy-free Worcestershire sauce
- 1.5 cups cooked brown rice
- 1 cup quick-cooking oats finely ground
- ¼ cup grape seed oil for cooking
Instructions
- In a sauté pan, cook the onions in 2 Tbsp. vegan butter, 2 tsp. salt, and 2 tablespoons of water over medium heat for about 30 minutes (until caramelized with a honey-like color), stirring frequently. Then roughly chop into medium dice-size pieces and add to large mixing bowl.
- Meanwhile, in medium-sized pot – cover frozen butterbeans with water, add bay leaf, black pepper, and 2 tablespoons of vegan butter. Bring to boil and cook until completely tender (about 30 minutes). Once done cooking, turn off heat and add 2 tsp. salt and let sit for at least 10 minutes. Then drain beans and add to large mixing bowl.
- Using a potato masher – Mash until mixture is about ½ whole beans and half mashed beans. Add chopped onions, spices, and Worcestershire sauce to beans and give a good mix. Then add rice and oats to bean mixture and mix until fully combined. Then, using an ice cream scoop – make patties and place them on a tray lined with parchment paper. Move the tray to the refrigerator and let rest for about 20 minutes. (These can also be frozen and saved for a later date.)
- In a nonstick pan – heat grape seed oil over medium-high heat until smoking, then add as many patties as the pan can hold without being crowded. Let burger cook until caramelized and crispy, then carefully flip and repeat on other side. You really only want to flip them once because they may fall apart if you flip too many times.
- Serve with your condiments of choice. Enjoy!
Notes
Adapted from Vivian Howard.
Nutrition
Calories: 139kcal | Carbohydrates: 14g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Sodium: 699mg | Potassium: 141mg | Fiber: 2g | Sugar: 1g | Vitamin A: 855IU | Vitamin C: 1.7mg | Calcium: 24mg | Iron: 1.5mg
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This recipe was inspired by Vivian Howard's recipe. She is amazing and one of our favorite chefs.
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Katie
Great recipe! Even my non-vegan husband loved these!
Becky
Great taste and a wonderful option to make when craving a burger!
Nicole
What is the okra recipe with it please???!
Chef Gary
I did a twist on this recipe: https://www.rachaelrayshow.com/recipes/23534_vivian_howard_s_okra_oven_fries/
Rita
Why do much salt?
Chef Gary
It's not quite as much salt as it seems. 2 tsp of salt is added to water that is later drained. The remaining 2 tsp salt is divided between 12 burgers, which is 1/6 tsp of salt per burger.
Mike
Way too much salt. It was inedible. Salt has to be cut drastically.