Italian Cannellini Bean Burgers - IMG_2228


1-2 cloves garlic, minced
chopped onion (~1/4 to 1/3 cup)
chopped red pepper (~1/4 to 1/3 cup)
1- 15 oz can organic Cannellini (white kidney) beans, rinsed & drained
1 T tahini
1 T balsamic vinegar
1 t capers


1/4 C ground sunflower seeds
1/2 C oat flour (GF)
dash garlic powder
dash salt
1/8 t crushed red pepper flakes
1/4 t fennel (crushed with mortar & pestle)
1 t dried basil
1 t Italian seasoning blend
1 T nutritional yeast


Use a small food processor to puree the wet ingredients.

In a large bowl, combine the wet puree with the dry ingredients.

Divide the burger “dough” into 4 balls.  Pour a drop of olive oil on your hands to handle it easier.  The burger dough will be sticky and soft– don’t panic!!  Create 4 patties.  You can just drop the ball right onto parchment paper and then flatten into a patty.

Refrigerate the patties on parchment paper for at least 30-60 minutes before cooking.  The time will allow the excess moisture to soak into the oats, which will bind the burgers.  Trust me!

Italian Cannellini Bean Burgers - IMG_2220

Cook the patties on medium heat in a saute pan using the oil of your choice (I use coconut oil).  It should take about 10 minutes per side.  Shake the pan periodically to make sure they aren’t sticking.

Italian Cannellini Bean Burgers - IMG_2225

Serve these burgers with a dollop of spaghetti sauce.  If you want to dress it up more, add vegan cheese, kalamata olives, and fresh basil.

THANK YOU for not eating animals.

Cows - IMG_9373