Vegan Mozzarella-Stuffed Cannellini Burgers with Spinach Pesto
Recipe type: Burgers
Cuisine: Italian
  • For the pesto
  • 4 cups of fresh spinach
  • 3 cloves garlic
  • 2 Tbs. vegan grated parmesan
  • 2 tsp. fresh lemon juice
  • 3 Tbs. extra-virgin olive oil
  • Kosher salt and pepper to taste
  • For the burgers
  • 2 Tbs. ground flax seed + ⅓ cup warm water
  • 2 15-oz. cans cannellini beans, drained
  • ¾ cup gluten-free oats
  • 2 small carrots, chopped
  • ½ red onion, chopped
  • 1 cup vegan mozzarella shreds
  • 2 garlic cloves
  • ½ cup fresh parsley, chopped
  • 2 tsp. paprika
  • 2 tsp. dried oregano
  • 2 tsp. chile powder
  • 1 tsp. kosher salt
  • 1 tsp. black pepper
  • ½ cup chickpea flour + more for coating
  • Vegetable oil for frying
  • Gluten-free rolls or buns
  • Spinach
  1. To make the pesto:
  2. Place the spinach, garlic, 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 a mug, combine the flax seed and warm water and mix. Let sit for 10 minutes until you have a flax gel.
  5. In a food processor, combine one can of beans, the oats, flax gel, carrots, onion, 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, about 4 minutes, and carefully flip the burgers with an offset spatula or 2 forks. 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.
Recipe by The "V" Word at