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.