You can find this dish on “Marty’s picks” list. I’ve made many different vegan burgers and there are so many we really like and any one of them would probably be on the favorites list because Marty loves burgers. This one is sooo easy to make and inexpensive with accessible ingredients unlike many other burger recipes I’ve made. This recipe is not really grill worthy- I’ve tried to grill them and it didn’t work as well. If you do want to grill them leave out the corn meal.
Big Butter Bean Burger
• 2 ½ Cups cooked butter beans
• ½ Cup roughly chopped raw carrots
• 1 Raw bell pepper chopped (any color you like)
• 1 Cup bread crumbs or 10 crushed and crumbed vegan crackers
• 1 Raw jalapeno chopped (optional)
• 1/8 Cup Nutritional Yeast (optional)
• Corn Meal (optional, it makes the outside a bit crispy and quite tasty)
• Olive Oil
• Burger Buns
How it happens:
Mash up the butter beans with a hand masher or big fork. Sprinkle in chopped carrots, bell pepper, and jalapeno. Stir to incorporate. Stir in bread crumbs and nutritional yeast. Form mixture into patties any size you like. Wrap any burgers you won’t be using for this meal and put them in the freezer or fridge to use later. Add enough olive oil into your pan to coat the pan; heat on medium heat. Sprinkle some corn meal on a plate and place your patties in the corn meal to coat on both sides. Once the oil is heated gently place your patties in the pan and cook about 3 minutes on each side with the lid closed. During the last minute of cooking I put the sliced buns in the pan over the burgers and close the lid.
I’m sort of into presentation and we like our burgers with stuff. But you can do whatever you like. I commonly use sprouts, avocado, pickles, tomatoes, and some spicy mustard. That’s good stuff!
**Recipe makes 6 Marty acceptable size burgers**