Pinto beans, Navy Beans and Spinach in a veggie burger? So much protein. If you wonder where vegans get protein, it’s from this veggie burger!
I usually buy dried beans in large quantities, and I buy canned beans for convenience. To use dried beans, you have so soak them overnight, and canned beans just have to be cooked. So I buy huge bags of beans to save money, but they just end up being permanent residents of my pantry. At least it’s a vegan pantry, a safe space for beans to feel comfortable.
So yeah, I said enough, and decided to soak some Pinto and Navy beans. I also soaked some chickpeas, but they are still in the fridge, and I have no plans for them yet. The pressure is real! So, what to do with those delicious and nutritious beans? I decided to make some veggie burgers. Not just any burgers, protein packed burgers! But I had an added challenge. I had to use spinach from that big Costco bag I bought a few days earlier. There is only so many things you can do with spinach right? Smoothies check, salads check. Now I wanted to sneak them into burgers, for added protein! It was a win at first try! I am new at this blogging thing, but I can only imagine this won’t happen too often. After all the veggie burger recipes I have tried over the years, finally, there is one that holds together! Victory!
For the second time around, I tried them with canned beans, since it’s more convenient and not as time consuming. Taste wise, there wasn’t much difference. Of course, dried beans are cheaper and probably healthier, but just use what you have on hand or what you prefer.
- 1 cup Cooked Pinto Beans (1 can)
- 1 cup Cooked Navy beans (1can)
- 1 cup cooked Spinach (about 200 grams fresh spinach)
- 2 Flax eggs (2 Tbsp Flaxseed meal combined with 4 tbsp of water)
- ½ cup green Onions
- ⅓ cup Brown Rice Flour
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Sea Salt
- 1 tsp Smoked Paprika
- ¼ tsp cayenne pepper.
- Cook beans according to package directions.
- Heat a skillet on medium heat, add 1tsp of oil and roast 1 cup of Walnuts until golden, approximately 5 to 7 mins. Toss often.
- While the walnuts are cooking, prepare 2 flax eggs by combining 2 tbsp Flaxseed meal with 4 tbsp of Water in an extra small bowl. Set aside.
- Transfer the walnuts to a blender, and blend for 30-60 seconds. Then, transfer to a small bowl and set aside. You will still need to use the skillet, so leave it on the stove, with the heat turned off.
- Combine the spices together and ⅓ cup Brown rice flour in a small bowl and set aside.
- Slice green onions. Set aside in a medium bowl. (You will add the spinach to it later.)
- When the beans are done, drain them, then measure one cup for each(Pinto and Navy beans), and set aside in a large bowl. If you are using canned beans, 1 cup is approximately equal to one can.
- Measure 200 grams of spinach, and heat the skillet on medium heat. Add 1 tsp of oil of choice. Then, add the raw spinach to the skillet. Toss spinach often, and cook until soft, for about 10 mins.
- Mash the Pinto and Navy beans.
- When the spinach is ready, set aside in the bowl containing the green onions.
- Add in the spices, rice flour and flax egg to the bean mixture. Mix throughly.
- Add the remaining ingredients (spinach, onions) to the bean mixture, and mix until combined.
- Heat a skillet on medium with 1tsp oil.
- Form 6 patties with your hands, and set them on a plate.
- Transfer the patties to the skillet, and cook 5 to 7 minutes on each side.
- Once they done, let them cool down for 5 minutes in the skillet. They will hold together much better.
- They are ready to eat! Serve them the way your family likes to eat veggie burgers!
- Prepare the beans. Whether they were soaked, or you are using canned beans, you will need to cook them according to the package instructions.
2. While the beans are cooking, heat a skillet on medium heat, and add 1 tsp of oil of choice. (I used olive oil.) Measure 1 cup of Walnuts, and roast them in the skillet for 5 to 7 mins, or until lithely brown. Toss the nuts around frequently. Then, transfer the walnuts to a blender, and blend for 30-60 seconds. Then, transfer to a small bowl and set aside. You will still need to use the skillet, so leave it on the stove, with the heat turned off.
3. While the walnuts are cooking, prepare 2 flax eggs by combining 2 tbsp Flaxseed meal with 4 tbsp of Water in an extra small bowl. Whisk and set aside to thicken.
4. When the beans are done, drain them, then measure one cup for each(Pinto and Navy beans), and set aside in a large bowl. If you are using canned beans, 1 cup is approximately equal to one can.
5. Measure 200 grams of spinach, and heat the skillet on medium heat. Add 1 tsp of oil of choice. Then, add the raw spinach to the skillet.
6. Cook for about 10 mins, or until all the spinach has soften. Toss often with a wooden spoon.
7. While the spinach is cooking, slice the green onions (about 4 large) in small pieces (both green and white parts). You will need 1/2 cup of green onions. Set aside.
8. When spinach is ready, measure one cup (packed) to make sure you have enough cooked spinach. But 200 grams raw when cooked should make about 1 cup. Set aside.
8. Combine all the spices and 1/3 cup Brown rice flour together.
9. Mash the beans using a potato masher if you have one. If not, you can always use a fork.
10. Add the spice and rice flour mixture, and the flax eggs to the mashed beans mixture. Stir to combine. It will look a bit dry, it’s okay. The spinach will add moisture.
11. Add the remaining ingredients; the cooked spinach and green onions.
12. Mix everything well together.
13. Heat a pan on medium heat, add 1tsp of olive oil.
14. Wash your hands, remove your rings (recommended), and form 6 patties with the mixture. You can also form 4 larger ones, but I don’t recommend it, since they end up not holding as well and take longer to cook in the middle. Set them on a plate.
15. Cook the patties in the heated skillet, for about 5-7 mins on each side.
Nice golden veggie patties. mmmm
Serve on Whole wheat hamburger buns, serve them on a salad, serve them wrapped in lettuce, or eat them with rice. The possibilities are endless my friend!
Serve with what ever condiments you like. I tried them with avocados and pickles (Delicious), with banana peppers (Yum), with pickles and chopped Kalamata olives (My favourite).
Voila! Bon appétit!