Vegan Mozzarella-Stuffed Cannellini Burgers with Spinach Pesto

Cannellini Pesto Burgers (22)

Over the years I have made a lot of vegan burgers. J'ai Haricot-Noyer Burgers, Black-Eyed Pea Burgers, Burgers de lentilles Buffalo, Burgers de pois chiches, Hoisin Black Bean Burgers, Moussaka Burgers, Burgers aubergine, Trudy “Costaud” Burgers, QBC (Quinoa, Broccoli and Chickpea) Burgers, Burgers de betteraves rôties, et Green Chile Queso Beast Burgers.

burger collage

I’ve written articles ici and on Un 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.

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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.

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J'avais l'habitude 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.

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

Vegan Mozzarella-Stuffed Cannellini Burgers with Spinach Pesto

GF

Donne 8 burgers

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

4 cups of fresh spinach

3 gousses d'ail

2 Tbs. végétalien parmesan râpé

2 c. jus de citron frais

3 Tbs. huile d'olive extra-vierge

Sel casher et poivre au goût

For the burgers­­­­­­­­­­­­­­­:

2 Tbs. graines de lin moulues + 1/3 tasse d'eau chaude

2 15-oz. cans cannellini beans, asséché

¾ cup gluten-free oats

2 petites carottes, haché

½ oignon rouge, haché

1 Coupe Daiya Vegan Mozzarella Shreds

2 gousses d'ail

½ tasse de persil frais, haché

2 c. paprika

2 c. origan séché

2 c. poudre de piment

1 c. sel casher

1 c. poivre noir

½ tasse de farine de pois chiches + more for coating

Huile végétale pour friture

Gluten-free rolls or buns

Épinards

Pour faire le pesto: Place the spinach, ail, 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: Dans une tasse, combine the flax seed and warm water and mix. Laisser reposer 10 minutes until you have a flax gel.

Dans un robot culinaire, combine one can of beans, the oats, flax gel, carottes, oignon, 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 minutes.

Form burger patties and let them rest for 5 minutes. 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, sur 4 minutes, and carefully flip the burgers with an offset spatula or 2 fourches. 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)

Le “V” Parole: Dites-le. Mangez-le. Vivre.

Vegan Mozzarella-Stuffed Cannellini Burgers with Spinach Pesto
Auteur: 
Type de recette: Burgers
Cuisine: Italien
 
Ingrédients
  • For the pesto
  • 4 cups of fresh spinach
  • 3 gousses d'ail
  • 2 Tbs. végétalien parmesan râpé
  • 2 c. jus de citron frais
  • 3 Tbs. huile d'olive extra-vierge
  • Sel casher et poivre au goût
  • For the burgers
  • 2 Tbs. graines de lin moulues + ⅓ tasse d'eau chaude
  • 2 15-oz. cans cannellini beans, asséché
  • ¾ cup gluten-free oats
  • 2 petites carottes, haché
  • ½ oignon rouge, haché
  • 1 tasse végétaliens lambeaux de mozzarella
  • 2 gousses d'ail
  • ½ tasse de persil frais, haché
  • 2 c. paprika
  • 2 c. origan séché
  • 2 c. poudre de piment
  • 1 c. sel casher
  • 1 c. poivre noir
  • ½ tasse de farine de pois chiches + more for coating
  • Huile végétale pour friture
  • Gluten-free rolls or buns
  • Épinards
Instructions
  1. Pour faire le pesto:
  2. Place the spinach, ail, 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. Dans une tasse, combine the flax seed and warm water and mix. Laisser reposer 10 minutes until you have a flax gel.
  5. Dans un robot culinaire, combine one can of beans, the oats, flax gel, carottes, oignon, 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 minutes.
  11. Form burger patties and let them rest for 5 minutes.
  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, sur 4 minutes, and carefully flip the burgers with an offset spatula or 2 fourches. 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.

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2 Les réponses à Vegan Mozzarella-Stuffed Cannellini Burgers with Spinach Pesto

  1. Marin Avril 20, 2015 à 9:24 pm #

    EXCELLENT recipe, remerciements! 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? Je suis 9 burgers, each weighing 4.2 ounces. Hâte d'essayer plusieurs de vos recettes.

    • Rhea Avril 26, 2015 à 8:48 pm #

      Thanks Marina! Je suis si heureux que tu les aimais. I think I got 6 ou 7 burgers. I tend to make them big. xoxo


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