These burgers are simple to make and are so delicious! They hold their shape pretty well, and are really satisfying as a veggie burger.  The two types of beans and the egg mean it’s a good source of protein as well.

Bean Burgers with Avocado Basil Cream
Yields 6
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  1. 1 (15 oz) can black beans, drained and rinsed
  2. 1 (15 oz) can cannellini beans, drained and rinsed
  3. 1 large egg + 1 large egg white, lightly beaten
  4. 1/2 cup panko bread crumbs
  5. 2 tablespoons olive oil
  6. 4 garlic cloves, minced or pressed
  7. 1/2 teaspoon smoked paprika
  8. 1/4 teaspoon salt
  9. 1/4 teaspoon pepper
  10. 6 whole grain buns
  11. -
  12. Avocado Basil Cream
  13. 2/3 cup sour cream
  14. 1 avocado, chopped
  15. 10 medium basil leaves, chopped
  16. 1/4 teaspoon salt
  17. pinch of pepper
Make the burgers
  1. In a large bowl, mash beans with a potato masher or fork.
  2. Add in garlic, paprika, salt and pepper, mixing to combine.
  3. In a smaller bowl, lightly beat eggs and add in 1 tablespoon olive oil and panko, stirring to mix.
  4. Add the egg mixture to the beans, and mix thoroughly to combine, bringing it together with your hands if needed. Separate the beans into 6 equal sections and form patties.
  5. If you have the time place the burgers on a baking tray lined with parchment and refrigerate for 30 minutes. This will help the burgers keep their shape when cooking.
  6. Heat a large skillet over medium-high heat and add 1 tablespoon olive oil (or as much as you need). Add burgers and cook on each side until golden, about 5 minutes.
Make the Avocado Basil Cream
  1. Add basil and avocado to a food processor, blending to combine (or mash well with a fork). Once somewhat smooth, add in sour cream and blend again until combined. Add in salt and pepper, taste, and season more if desired.
  1. Don't scrimp on the avocado cream - slather it all over the burgers! It's delicious!
  2. You could substitute greek yoghurt for the sour cream.
Adapted from howsweeteats
Adapted from howsweeteats
The Pescetonian
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