Lunch: Guilt Free Veggie Bean Burger

These healthy and delicious bean burgers will satisfy vegetarians and meat eaters alike.

This recipe includes fertility superfoods such as:

Kale

Health and fertility benefits of Guilt Free Veggie Bean Burger

Kale is an excellent source of calcium, which has an important role in egg maturation and follicle development in the ovaries.

Ingredients

3 tablespoons olive oil, divided
1/4 cup red onion, finely chopped
1/2 cup red bell pepper, finely chopped
1 cup kale, tough center stems removed, finely chopped
2 cloves garlic, finely chopped
1 teaspoon smoked paprika
2 (15 oz) cans white beans, drained and rinsed
3/4 cup panko breadcrumbs
1 large egg, lightly beaten
6 hamburger buns, toasted, for serving

Instructions

Heat 2 tablespoons olive oil in a medium skillet over medium high heat. Once hot, add the onion and bell pepper and sauté until the onion is tender, about 3 minutes. Add the kale and cook, while stirring, until softened, another 3 minutes. Add the garlic and cook for 1 minute, until fragrant. Sprinkle with the smoked paprika, give a stir, and season with salt and pepper. Remove from heat.
Add the cooked veggie mixture to a food processor along with the rinsed white beans. Pulse the mixture about 6 times, until it'€™s chunky. Remove to a bowl and add the breadcrumbs and the egg. Stir all together and give another little season of salt and pepper. (If you don'€™t have a food processor, you can mash with a potato masher.)
Form the bean mixture into 6 equal sized patties. Place in the fridge for 30 minutes to set up.
Heat the remaining tablespoon of oil in a large non-stick skillet over medium high heat. Cook the burger on each side for 3-4 minutes, until golden and crisp on the outside. Serve the burger between a nice toasted bun topped with lettuce and tomato.
Toppings ideas: Lettuce and tomato, ketchup, mustard, mayo (or any other topping you may desire!)

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