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1 tbsp oil
1 shallot, chopped
2 cloves garlic
3 sprigs fresh thyme
1 tsp smoked paprika
1/2 tsp dried sage (ground)
1 tsp salt & pepper
1 can cannellini beans
1 cup cooked brown rice (cook in veggie stock for extra flavor)
1/2 cup roasted cashews (blend to a fine meal)
1/3 cup breadcrumbs if mix seems too dry
2 tbsp tomato paste
1 tbsp coconut sugar
1 tbsp tamari
1 tsp tahini
1 tsp vegan Worcestershire sauce
4 whole wheat hamburger buns
1 avocado, sliced
Greens, zucchini noodles, or toppings of choice
Heat oil in a large skillet over medium-high. Fry the shallot and garlic for 3 minutes, add the thyme, salt, pepper, sage and paprika, and sauté for 5 minutes. Transfer the mix to a bowl, add the beans and mash with a fork, leave some beans whole for texture. Add the remaining ingredients. Divide the mix into 4 patties, shape into rounds, and pan fry on each side for 10 minutes on medium heat (or until golden). Brush the patties with 'bbq sauce' (recipe below) and fry on each side for 2 minutes.
For the BBQ sauce, stir all ingredients together. Adjust flavors to your liking.
Toast hamburger buns and smear with BBQ sauce. Top with greens, patties, avoacao, and zoodles. Serve immediately.