Vegan Mozzarella-Stuffed Cannellini Burgers with Spinach Pesto

Cannellini Pesto Burgers (22)

Over the years I have made a lot of vegan burgers. Ich habe Kidney-Bohnen-Walnuss-Burger, Black-Eyed Pea Burgers, Buffalo Linsen Burgers, Kichererbsen-Burger, Hoisin Black Bean Burger, Moussaka Burgers, Auberginen-Burger, Trudy “Beefy” Burgers, QBC (Quinoa, Broccoli and Chickpea) Burgers, Gebratene Beet Burgers, und Green Chile Queso Beast Burgers.

burger collage

I’ve written articles hierher and on One Green Planet about how to make flavorful vegan burgers that don’t fall apart.

Then I realized I had never made a vegan burger with cannellini beans so that’s what I set out to do. Cannellini beans are great because they are mild in flavor which lets you decide on the flavor profile you want to make with seasonings. I chose to make Italian-style burgers.

Cannellini Pesto Burgers (15)

I wanted the burgers to be relatively healthy so I added veggies to the mix as well as oats. Chickpea flour is my go-to flour for binding and it keeps the burgers gluten-free. I chose Italian seasonings such as garlic, oregano and lots of fresh parsley. Since cannellini beans are so mild, I added chile powder and paprika for heat.

Instead of covering the burgers with cheese, I chose to stuff them with vegan mozzarella instead. That way you can still see how pretty the burgers are and you get hot, melty cheesy goodness in every bite.

Cannellini Pesto Burgers (31)

Ich habe Daiya Mozzarella Shreds which is my go-to vegan cheese shreds.

US-Shreds-Mozzarella_1

I remember when I first became vegan and the choices of vegan cheeses weren’t that great. That’s sure changed, hasn’t it? Daiya was one of the first vegan cheeses to change the game and give us hope that vegan cheese could be delicious and melt. I make sure there is always some Daiya cheese in my freezer because it’s the vegan cheese in most of my cheesy recipes.

Rather than top these burgers with ketchup which would be a crime, I continued the Italian theme and made a rich spinach pesto. I didn’t have any nuts and I didn’t miss them. The pesto was bright, verdant and delicious – the perfect topping for my burgers.

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We put our burgers on buns and had them with some perfect oven-baked fries (have I given you that recipe yet?) for an amazing dinner. The burgers were crunchy on the outside, melty, ooey-gooey on the inside from the cheese and you could see and taste the fresh parsley and Italian spices. The pesto was an added burst of flavor that was so much better than ordinary condiments.

Cannellini Pesto Burgers (30)

So now I have a cannellini burger in my arsenal. What kind of burger should be next? Genießen!

Vegan Mozzarella-Stuffed Cannellini Burgers with Spinach Pesto

GF

Macht 8 Burger

Cannellini Pesto Burgers (28)

For the pesto:---------------

4 cups of fresh spinach

3 Knoblauchzehen

2 Tbs. vegan geriebener Parmesan

2 tsp. frischer Zitronensaft

3 Tbs. extra-natives Olivenöl

Kosher Salz und Pfeffer nach Geschmack

For the burgers­­­­­­­­­­­­­­­:

2 Tbs. Leinsamen + 1/3 Tasse warmes Wasser

2 15-oz. cans cannellini beans, abgelassen

¾ cup gluten-free oats

2 small carrots, gehackt

½ rote Zwiebel, gehackt

1 Tasse Daiya Vegan Mozzarella Shreds

2 Knoblauchzehen

½ Tasse frische Petersilie, gehackt

2 tsp. Paprika

2 tsp. getrockneter Oregano

2 tsp. Chili-Pulver

1 tsp. koscheres Salz

1 tsp. schwarzer Pfeffer

½ Tasse Kichererbsenmehl + more for coating

Pflanzenöl zum Braten

Gluten-free rolls or buns

Spinat

Um das Pesto machen: Place the spinach, Knoblauch, grated parmesan and lemon juice in a food processor. Process while streaming the olive oil in until smooth. Season with salt and pepper and set aside.

To make the burgers: In einem Becher, combine the flax seed and warm water and mix. Lassen Sie es 10 minutes until you have a flax gel.

In einer Küchenmaschine, combine one can of beans, the oats, flax gel, Karotten, Zwiebel, mozzarella and garlic and process until combined but chunky. Add the herbs and spices and pulse a few times to mix them in.

Transfer the mixture to a large bowl and add the second can of beans. Mash them with a fork and stir them into the burger mixture so it has different textures. Add flour until the mixture is not too wet or too dry and feels like it will hold together. Test for any seasoning adjustments. Let the burger mixture rest for 10 Minuten.

Form burger patties and let them rest for 5 Minuten. Pour out some flour on a plate and heat oil in a skillet over medium-high heat. Coat the patties lightly with flour, shake off any excess and place them carefully in the pan. Do not overcrowd the pan; cook the burgers in batches.

Cook until golden on one side, über 4 Minuten, and carefully flip the burgers with an offset spatula or 2 Gabeln. Cook until the second side is golden brown.

Place fresh spinach on buns and top with burgers. Spoon some pesto on each burger before placing on the burger tops.

Cannellini Pesto Burgers (4)

Die “V” Wort: Sagen Sie es. Eat it. Live it.

Vegan Mozzarella-Stuffed Cannellini Burgers with Spinach Pesto
Autor: 
Rezept-Typ: Burgers
Küche: Italienisch
 
Zutaten
  • For the pesto
  • 4 cups of fresh spinach
  • 3 Knoblauchzehen
  • 2 Tbs. vegan geriebener Parmesan
  • 2 tsp. frischer Zitronensaft
  • 3 Tbs. extra-natives Olivenöl
  • Kosher Salz und Pfeffer nach Geschmack
  • For the burgers
  • 2 Tbs. Leinsamen + ⅓ Tasse warmes Wasser
  • 2 15-oz. cans cannellini beans, abgelassen
  • ¾ cup gluten-free oats
  • 2 small carrots, gehackt
  • ½ rote Zwiebel, gehackt
  • 1 Tasse vegan Mozzarella Fetzen
  • 2 Knoblauchzehen
  • ½ Tasse frische Petersilie, gehackt
  • 2 tsp. Paprika
  • 2 tsp. getrockneter Oregano
  • 2 tsp. Chili-Pulver
  • 1 tsp. koscheres Salz
  • 1 tsp. schwarzer Pfeffer
  • ½ Tasse Kichererbsenmehl + more for coating
  • Pflanzenöl zum Braten
  • Gluten-free rolls or buns
  • Spinat
Anleitung
  1. Um das Pesto machen:
  2. Place the spinach, Knoblauch, grated parmesan and lemon juice in a food processor. Process while streaming the olive oil in until smooth. Season with salt and pepper and set aside.
  3. To make the burgers:
  4. In einem Becher, combine the flax seed and warm water and mix. Lassen Sie es 10 minutes until you have a flax gel.
  5. In einer Küchenmaschine, combine one can of beans, the oats, flax gel, Karotten, Zwiebel, mozzarella and garlic and process until combined but chunky.
  6. Add the herbs and spices and pulse a few times to mix them in.
  7. Transfer the mixture to a large bowl and add the second can of beans.
  8. Mash them with a fork and stir them into the burger mixture so it has different textures.
  9. Add flour until the mixture is not too wet or too dry and feels like it will hold together.
  10. Test for any seasoning adjustments. Let the burger mixture rest for 10 Minuten.
  11. Form burger patties and let them rest for 5 Minuten.
  12. Pour out some flour on a plate and heat oil in a skillet over medium-high heat. Coat the patties lightly with flour, shake off any excess and place them carefully in the pan.
  13. Do not overcrowd the pan; cook the burgers in batches.
  14. Cook until golden on one side, über 4 Minuten, and carefully flip the burgers with an offset spatula or 2 Gabeln. Cook until the second side is golden brown.
  15. Place fresh spinach on buns and top with burgers.
  16. Spoon some pesto on each burger before placing on the burger tops.

(Besucht 1,063 mal, 1 Besucher heute)

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2 Responses to Vegan Mozzarella-Stuffed Cannellini Burgers with Spinach Pesto

  1. Marine April 20, 2015 bei 9:24 pm #

    EXCELLENT recipe, Dank! I made these using Italian parsley and Daiya Mozzarella shreds, and substituted white onion for the red. I’m curious as to how many burgers you figure this recipe makes? Ich habe 9 Burger, each weighing 4.2 ounces. Wir freuen uns auf mehr versuchen Ihrer Rezepte.

    • Rhea April 26, 2015 bei 8:48 pm #

      Thanks Marina! Ich bin so froh, dass du sie gern. I think I got 6 oder 7 Burger. I tend to make them big. xoxo

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