Vegan Mozzarella-Stuffed Cannellini Burgers with Spinach Pesto

Cannellini Pesto Burgers (22)

Over the years I have made a lot of vegan burgers. 私が持っている インゲン豆、クルミバーガー, ササゲバーガー, バッファローレンズマメバーガー, ヒヨコマメのバーガー, 海鮮黒豆バーガー, ムサカバーガー, ナスバーガー, トゥルーディの “がっしりした” バーガー, QBC (キノア, Broccoli and Chickpea) バーガー, ローストビートバーガー, と Green Chile Queso Beast Burgers.

burger collage

I’ve written articles ここで and on ワングリーンプラネット 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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私が使用 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? ダイヤ 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 ダイヤ 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? 楽しむ!

Vegan Mozzarella-Stuffed Cannellini Burgers with Spinach Pesto

GF

になります 8 ハンバーガー

Cannellini Pesto Burgers (28)

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

4 cups of fresh spinach

3 クローブニンニク

2 TBS. ビーガンパルメザン

2 小さじ. フレッシュレモンジュース

3 TBS. エキストラバージンオリーブオイル

味にコーシャ塩コショウ

For the burgers­­­­­­­­­­­­­­­:

2 TBS. アマニ粉末の種 + 1/3 カップ暖かい水

2 15-オンス. cans cannellini beans, 排水

¾ cup gluten-free oats

2 小さなニンジン, chopped

½レッドオニオン, chopped

1 カップ Daiya Vegan Mozzarella Shreds

2 ニンニククローブ

½カップ新鮮なパセリ, chopped

2 小さじ. パプリカ

2 小さじ. 乾燥オレガノ

2 小さじ. チリパウダー

1 小さじ. コー​​シャ塩

1 小さじ. 黒コショウ

½カップひよこ豆の粉 + more for coating

フライ用植物油

Gluten-free rolls or buns

ほうれん草

ペストを作成するには: Place the spinach, ニンニク, 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: マグ中, combine the flax seed and warm water and mix. 放置 10 minutes until you have a flax gel.

フードプロセッサーでの, combine one can of beans, the oats, flax gel, 人参, タマネギ, 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 分.

Form burger patties and let them rest for 5 分. 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, 約 4 分, and carefully flip the burgers with an offset spatula or 2 フォーク. 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)

ザ “V” 言葉: それを言う. それを食べる. それを生きる.

Vegan Mozzarella-Stuffed Cannellini Burgers with Spinach Pesto
著者: 
レシピの種類: バーガー
料理: イタリア語
 
材料
  • For the pesto
  • 4 cups of fresh spinach
  • 3 クローブニンニク
  • 2 TBS. ビーガンパルメザン
  • 2 小さじ. フレッシュレモンジュース
  • 3 TBS. エキストラバージンオリーブオイル
  • 味にコーシャ塩コショウ
  • For the burgers
  • 2 TBS. アマニ粉末の種 + ⅓ カップ暖かい水
  • 2 15-オンス. cans cannellini beans, 排水
  • ¾ cup gluten-free oats
  • 2 小さなニンジン, chopped
  • ½レッドオニオン, chopped
  • 1 カップビーガンモツァレラズタズタ
  • 2 ニンニククローブ
  • ½カップ新鮮なパセリ, chopped
  • 2 小さじ. パプリカ
  • 2 小さじ. 乾燥オレガノ
  • 2 小さじ. チリパウダー
  • 1 小さじ. コー​​シャ塩
  • 1 小さじ. 黒コショウ
  • ½カップひよこ豆の粉 + more for coating
  • フライ用植物油
  • Gluten-free rolls or buns
  • ほうれん草
説明書
  1. ペストを作成するには:
  2. Place the spinach, ニンニク, 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. マグ中, combine the flax seed and warm water and mix. 放置 10 minutes until you have a flax gel.
  5. フードプロセッサーでの, combine one can of beans, the oats, flax gel, 人参, タマネギ, 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 分.
  11. Form burger patties and let them rest for 5 分.
  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, 約 4 分, and carefully flip the burgers with an offset spatula or 2 フォーク. 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.

(訪問 1,079 回, 1 今日の訪問)

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2 への対応 Vegan Mozzarella-Stuffed Cannellini Burgers with Spinach Pesto

  1. マリーナ 4月 20, 2015 に 9:24 午後 #

    EXCELLENT recipe, 感謝! 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? 私が得た 9 ハンバーガー, each weighing 4.2 ounces. あなたのレシピの多くをしようと楽しみにして.

    • レア 4月 26, 2015 に 8:48 午後 #

      Thanks Marina! 私はあなたがそれらを好きだったので嬉しいです. I think I got 6 または 7 ハンバーガー. I tend to make them big. XOXO


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