Butter Bean Burgers
Crispy on the outside, creamy inside, with a savory umami kick from soy sauce and nutritional yeast.
~45 minutesServes 12 burgers
Ingredients
- 2 cans butter beans, drained and rinsed
- 1 small yellow onion
- 2–3 cloves garlic (or 1 tsp garlic powder)
- 1 cup breadcrumbs (use ground oats if gluten-free)
- 2 Tbsp soy sauce
- 1 tsp garlic powder
- ½ tsp smoked paprika
- ¼ cup nutritional yeast
- ½ tsp salt
- Dash of black pepper
- Unsweetened plant milk (for dipping)
Topping ideas
- Hamburger buns, mustard, ketchup, lettuce
- Vegan miso mayo or hummus for dipping
Instructions
- 1
Rinse and drain the beans and add them to a food processor. Add onion, garlic, breadcrumbs, salt, pepper, soy sauce, garlic powder, smoked paprika, and nutritional yeast. Blend until smooth.
- 2
Set up two small bowls: one with plant milk, one with breadcrumbs mixed with a shake of Italian seasoning.
- 3
Scoop the bean mixture, shape into patties, dip each one into the plant milk and then into the seasoned breadcrumbs.
- 4
Bake at 400°F for 15 minutes, then flip and bake another 15 minutes.
Notes & tips
- Simpler weeknight version (Deborah's way): skip the measuring — just add oats and a splash of soy milk straight into the food processor with the beans. Use garlic powder instead of cloves. Bake 20 minutes per side.
- Stretch it: add mushrooms or shredded carrots to the mix.
- Serve with vegan miso mayo or hummus for dipping, or top with ketchup on a bun.