White Bean Veggie Burgers with Chipotle Sauce, Avocado & Tomato
This nourishing veggie burger is made with white beans, mushrooms, carrots, onions, nuts, seeds and oats. The recipe is very easy and the veggie burgers are delicious! These veggie burgers can also be made as sliders as an appetizer. You can freeze these burgers and make them later for a quick and healthy lunch or dinner. Cheryl has not found any store brand organic veggie burgers that are made with 100% healthy ingredients and this recipe provides a wonderful, easy option for healthy veggie burgers!The healthy Vegan Cashew Chipotle Sauce recipe is included. Link to Organic gluten free yeast free Sprouted Buns recipe is also included the Recipe Notes section.
2½cupsnavy beans, cooked and drained (2 x 15 oz cans if you are using canned beans)
1cupcarrots, chopped (about 2 large carrots)
1½-2cups large button mushrooms, chopped (about 8 large mushrooms)
½largeyellow onion, chopped
1cupnuts, chopped (almonds, walnuts, pecans or any combination)
¼cupsprouted pumpkin seeds, ground
¼ to ⅓cupfresh basil leaves, packed down
¼cupflax seed meal (ground flax seeds)
2TBcoconut liquid aminos
2clovesgarlic, chopped
½tsphimalayan pink salt
1tspdried parsley
½cupsprouted rolled oats
2tspEverything Blend spice
2tspsmoked paprika
½tsppepper
¼tspred pepper flakes
Chipotle Sauce
½cupraw, unsalted cashews
½cupwater
1tspsmoked paprika
2clovesgarlic
⅛tsphimalayn pink salt
⅛tspred pepper flakes (add more if you want more spice)
½limejuice (fresh squeezed)
Other Burger Toppings for Each Burger
1eggcooked over medium (optional)
1TBfermented veggies
1tomato slice
3-4avocadoslices
Homemade Gluten Free Yeast Free Sprouted Buns
Seerecipelink, in the Recipe Notes section, to make delicious homemade gluten free buns.
Instructions
If you are serving these burgers with homemade gluten free buns, make the buns in advance with the recipe link included in the Recipe Notes section.
Preheat oven to 375 degrees.
Veggie Burgers
Add navy beans into food processor and chop until the bottom half is smooth and the beans on the top are chopped. Pour the beans into a large bowl.
Add carrots and garlic bulbs into food processor and chop until finely chopped. Pour into the large bowl with beans.
Add the mushrooms into the food processor and chop until finely chopped. Pour into the large bowl with beans and veggies.
Add the nuts into the food processor and chop until finely chopped. Pour into the large bowl with other ingredients.
Add pumpkin seeds and basil into the food processor and chop until finely chopped. Pour into the large bowl with other ingredients.
Add ¼ cup of the sprouted oats into the food processor and chop into oat flour. Pour into the large bowl with the other ingredients.
Add flaxseed meal, coconut liquid aminos, smoked paprika, ¼ cup of oats, himalayan pink salt, pepper, parsley, Everything Blend spice, and pepper flakes into the large bowl. Mix all of the ingredients well.
Brush coconut oil onto a large stainless steel baking sheet.
Use a ⅓ cup measuring cup to measure out the veggie patties onto the baking sheet and flatten into patties.
Bake for 15 minutes and then flip the burger patties and bake for 15 more minutes.
Toppings
While the veggie burgers are baking, cut the avocado and tomatoes into slices.
Make the Chipotle Sauce by adding all of the ingredients into a blender and blend until smooth.
Optional: Cook 1 egg over medium for each burger pattie.
Prepare Veggie Burgers for Serving
When the veggie burgers are done, top each burger with chipotle sauce, fermented veggies, tomato, egg (optional), and avocado slices.
Optional: Add the veggie burger on top of the homemade gluten free buns.