Vegan Butter Bean Burger
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 butter bean burger recipe is so delicious that even your carnivore friends with tear this up without hesitation!
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Vegan Butter Bean Burgers
Flavorful burgers, full of protein, without the meat.
- 4 cups frozen butterbeans (aka baby lima beans)
- 1 bay leaf
- 1/2 tsp. black pepper
- 4 tsp. 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 gluten-free oats finely ground
- 1/4 cup grape seed oil for cooking
In a sauté pan, cook the onions in 2 Tbsp. vegan butter, 2 tsp. salt, and 1/4 cup water over medium heat for about 1 hour (until slightly 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 Tbsp. 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 and add to large mixing bowl. Using a potato masher - Mash until mixture is about 1/2 whole beans and half mashed beans.
In a large bowl, toss the beans together with all the other ingredients except grape seed oil. 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 (about 3 minutes) then carefully flip and repeat on other side.
Serve with your condiments of choice. Enjoy!
This recipe was inspired by Vivian Howard’s recipe. She is amazing and one of our favorite chefs.