Vegan Mozzarella-Stuffed Cannellini Burgers with Spinach Pesto

Cannellini Pesto Burgers (22)

Over the years I have made a lot of vegan burgers. יש לי ורגרס כליות שעועית-Walnut, Black Eyed-ורגרס האפונה, ורגרס עדשים באפלו, בורגרס החומוס, הויסין ורגרס שעועית השחורה, בורגרס המוסק, ורגרס חצילים, טרודי של “בשרני” המבורגרים, QBC (קינואה, Broccoli and Chickpea) המבורגרים, ורגרס סלק הקלוי, ו - Green Chile Queso Beast Burgers.

burger collage

I’ve written articles כאן and on אחד כוכב ירוק 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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אני משמש 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? דאייה 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 דאייה 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? תהנה!

Vegan Mozzarella-Stuffed Cannellini Burgers with Spinach Pesto

GF

עושה 8 המבורגרים

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

4 cups of fresh spinach

3 שיני שום

2 כפות. פרמזן מגוררת טבעונית

2 כפית. מיץ לימון טרי

3 כפות. שמן זית כתית מעולה

מלח כשר ופלפל לפי הטעם

For the burgers­­­­­­­­­­­­­­­:

2 כפות. זרעי פשתן טחון + 1/3 כוס מים חמים

2 15-עוז. cans cannellini beans, סחוט

¾ cup gluten-free oats

2 גזר קטן, קצוץ

½ בצל סגול, קצוץ

1 גביע Daiya Vegan Mozzarella Shreds

2 שיני שום

½ כוס פטרוזיליה טרייה, קצוץ

2 כפית. פפריקה

2 כפית. אורגנו יבש

2 כפית. אבקת צ'ילי

1 כפית. מלח

1 כפית. פלפל שחור

½ כוס קמח חומוס + more for coating

שמן צמחי לטיגון

Gluten-free rolls or buns

תרד

כדי להפוך את הפסטו: Place the spinach, שום, 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: בספל, combine the flax seed and warm water and mix. בואו לשבת במשך 10 minutes until you have a flax gel.

במעבד מזון, combine one can of beans, the oats, flax gel, גזר, בצל, 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 פרוטוקול.

Form burger patties and let them rest for 5 פרוטוקול. 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, על 4 פרוטוקול, and carefully flip the burgers with an offset spatula or 2 מזלגות. 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)

The “V” מלה: תגיד את זה. תאכל את זה. לחיות את זה.

Vegan Mozzarella-Stuffed Cannellini Burgers with Spinach Pesto
מחבר: 
סוג המתכון: המבורגרים
מטבח: איטלקי
 
מרכיבים
  • For the pesto
  • 4 cups of fresh spinach
  • 3 שיני שום
  • 2 כפות. פרמזן מגוררת טבעונית
  • 2 כפית. מיץ לימון טרי
  • 3 כפות. שמן זית כתית מעולה
  • מלח כשר ופלפל לפי הטעם
  • For the burgers
  • 2 כפות. זרעי פשתן טחון + ⅓ כוס מים חמים
  • 2 15-עוז. cans cannellini beans, סחוט
  • ¾ cup gluten-free oats
  • 2 גזר קטן, קצוץ
  • ½ בצל סגול, קצוץ
  • 1 קרעי מוצרלה טבעוני כוס
  • 2 שיני שום
  • ½ כוס פטרוזיליה טרייה, קצוץ
  • 2 כפית. פפריקה
  • 2 כפית. אורגנו יבש
  • 2 כפית. אבקת צ'ילי
  • 1 כפית. מלח
  • 1 כפית. פלפל שחור
  • ½ כוס קמח חומוס + more for coating
  • שמן צמחי לטיגון
  • Gluten-free rolls or buns
  • תרד
הוראות
  1. כדי להפוך את הפסטו:
  2. Place the spinach, שום, 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. בספל, combine the flax seed and warm water and mix. בואו לשבת במשך 10 minutes until you have a flax gel.
  5. במעבד מזון, combine one can of beans, the oats, flax gel, גזר, בצל, 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 פרוטוקול.
  11. Form burger patties and let them rest for 5 פרוטוקול.
  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, על 4 פרוטוקול, and carefully flip the burgers with an offset spatula or 2 מזלגות. 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.

(ביקר 1,080 פי, 1 ביקורים היום)

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2 תגובות ל Vegan Mozzarella-Stuffed Cannellini Burgers with Spinach Pesto

  1. Marina אפריל 20, 2015 ב 9:24 בערב #

    EXCELLENT recipe, תודה! 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? יש לי 9 המבורגרים, each weighing 4.2 ounces. במבט קדימה כדי לנסות יותר של המתכונים שלך.

    • ריאה אפריל 26, 2015 ב 8:48 בערב #

      Thanks Marina! אני כל כך שמח שאהבת אותם. I think I got 6 או 7 המבורגרים. I tend to make them big. xoxo


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