Skip the store-bought veggie burgers and make this farm-fresh version instead. They’re super tasty and perfect for lunch. Placing the mini burgers on a bed of bright salad greens keeps this dish fresh, light and delicious.
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1, 15.5-ounce can (no salt added) cannellini beans, drained and rinsed
1 clove garlic
3 large egg whites
1/3 cup whole-wheat breadcrumbs
1 tablespoon grated parmesan cheese
1/4 cup fresh mint leaves
1/4 teaspoon freshly ground black pepper, plus extra for greens
1 small sweet potato (8 ounces), peeled
1 medium zucchini (8 ounces), sliced
4 cups salad greens
1 lemon, cut into wedges
- Preheat oven (with rack in lowest position) to 425° F.
- Place the garlic in a food processor and pulse until finely chopped. Add the beans and pulse until smooth. Add the egg whites and pulse until incorporated. Add the breadcrumbs, parmesan, mint, salt and pepper (12 turns on pepper mill) and pulse a few more times to chop the mint and combine; transfer to a medium bowl.
- Fit the food processor with the grater attachment. Grate the sweet potato, followed by the zucchini and add to the bean mixture. Stir until well combined.
- Shape the mixture into 8 to 12 (depending on how big you like them) 1/2-inch thick mini burgers. Place them on a parchment-lined sheet pan.
- Bake until the undersides are golden brown, 18 to 20 minutes. Then flip them and bake 5 minutes more. Serve with the salad greens, lemon wedges and extra pepper.
Nutrition information (per serving)
Makes 4 servings, 1 serving = 2 mini burgers
Total fat: 1.5 g
Trans fat: 0 g
Protein: 11 g
Carbohydrate: 27 g
Fiber: 7 g
Sugar: 4 g
Cholesterol: 0 mg
Sodium: 140 mg
— Developed by Sara Quessenberry for Cleveland Clinic Wellness.