Recipe: Mini Veggie Burgers With Parmesan and Mint
Why buy frozen veggie burgers when they’re easy to make at home. Try our version with cannellini beans, sweet potato and mint!
Skip the store-bought veggie burgers and make this farm-fresh version instead. They’re super tasty and perfect for serving for lunch. Placing the mini burgers on a bed of bright salad greens keeps this dish fresh, light and delicious.
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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
¼ cup fresh mint leaves
¼ teaspoon freshly ground black pepper, plus extra for greens
1 small sweet potato (8 ounces), peeled
1 medium zucchini (8 ounces)
4 cups salad greens
1 lemon, cut into wedges
Heat oven (with oven rack in lowest position) to 425°F.
Makes 4 servings. Serving = 2 mini burgers
160 calories, 1.5 g total fat, g saturated fat, 0 g trans fat, 11 g protein, 27 g total carbohydrate, 7 g fiber, 4 g sugar, 0 mg cholesterol, 140 mg sodium
Created by Sara Quessenberry for Cleveland Clinic Wellness