This burger is juicy and piled high with all of my favorite toppings, including a bright basil white bean spread you will want to eat with a spoon.

The good news is that you can–there will be plenty of bean dip leftover for snacking.
Recipe type: Main
Cuisine: Vegan
Serves: makes 2 burgers

INGREDIENTS

for the bean spread:

  • 15 ounces cooked cannellini beans
  • 2 tablespoons filtered water
  • 3 tablespoons packed fresh basil leaves
  • juice of ½ lemon
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon nutritional yeast flakes
  • ½ teaspoon fine sea salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ground black pepper

for the burgers:

  • 2 medium portobello mushroom caps, stems removed
  • ½ small red onion, sliced ¼ inch thick
  • extra virgin olive oil, for brushing the vegetables + greasing the pan
  • fine sea salt & black pepper for seasoning

for serving:

  • 2 ciabatta rolls, split in half (alternatively, you can use collard green leaves to wrap your burgers)
  • 2 tablespoons balsamic vinegar reduction
  • 2 tablespoons nutritional yeast flakes
  • 2 small handfuls fresh arugula
  • 1 medium tomato, sliced
  • ½ medium avocado, sliced thin
  • 2 small pickles, sliced thin

INSTRUCTIONS

  1. To make the bean spread, add all of the ingredients to your food processor. Blend for 1-2 minutes, or until smooth. Set aside while you prepare the burgers.
  2. Heat a large non-stick pan over medium-high heat. Brush the pan with a little olive oil. While the pan is heating, brush the mushrooms and onion slices with olive oil, and season with salt and pepper. Place the mushrooms gill side up in the pan, and lay the onions next to them. Cook for about 4 minutes, then flip and cook for another 2-3 minutes, until the mushrooms are tender and juicy, and the onions are caramelized.
  3. Turn off the heat, and spread each bun with about 2 tablespoons of the bean dip on each side. Place the portobellos on top of the buns, then the sliced red onion, and top them with the balsamic reduction, nutritional yeast, arugula, sliced tomato, avocado, and pickles.
  4. Dig in!

NOTES

This recipe makes about 1½ cups of bean spread, so you will have plenty of leftovers for future snacking.