Smoky white bean burgers with lemony green beans

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Smoky white bean burgers with lemony green beans

Vegan, Dairy-Free, Diabetes-Friendly, Mediterranean, Family-Friendly, Lean & Clean, Soy-Free

2 Servings, 550 Calories/Serving

25–40 Minutes

Put this dish on your #meatlessmonday radar and enjoy these veg-friendly white bean burgers with perfectly seasoned green beans, inspired by Chef Kate’s travels to Paris.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 6 ounces organic green beans
  • 1 organic lemon
  • 1½ cups cooked white beans
  • 3 organic scallions
  • Sunbasket smoky burger spice blend (granulated garlic - harissa powder - sweet smoked paprika)
  • 1 tablespoon arrowroot powder
  • 1 organic romaine heart or other lettuce
  • 2 vegan whole wheat buns
  • Sunbasket lemon-tahini dressing (lemon juice - tahini - garlic - orange juice - Marash chile flakes)

Nutrition per serving

Calories: 550, Protein: 18g (36% DV), Fiber: 17g (68% DV), Total Fat: 24g (37% DV), Monounsaturated Fat: 11g, Polyunsaturated Fat: 2.5g, Saturated Fat: 3g (15% DV), Cholesterol: 0mg (0% DV), Sodium: 460mg (19% DV), Carbohydrates: 70g (23% DV), Total Sugars: 10g, Added Sugars: 3g (6% DV).
Contains: Wheat

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep and cook the green beans

  • Trim the stem ends from the green beans if needed.
  • Zest and juice the lemon, keeping the zest and juice separate. Set aside the zest for the white bean mixture. 

Bring a medium sauce pot of generously salted water to a boil. Add the green beans and cook until crisp-tender, 4 to 5 minutes. Drain and rinse under cold water. Transfer to a medium bowl. Add 1 tablespoon [2 TBL] lemon juice and 1 teaspoon [2 tsp] oil and toss to coat. Season to taste with salt and pepper. While the water is heating and the green beans are cooking, prepare the patties.

2

Make the patties

  • Rinse the white beans; pat the beans dry with a paper towel and divide into two equal portions. 
  • Trim the root ends from the scallions; finely chop the scallions.  

In a large bowl, using a fork, masher, or the bottom of a bowl, mash half the white beans to a coarse paste. Add the scallions, smoky burger spice blend, arrowroot powder, and 1 teaspoon [2 tsp] lemon zest and mix until well combined. Add the remaining white beans, season generously with salt and pepper, and mix until combined. Using wet hands, form the mixture into two [four] 1-inch-thick patties. Wipe out the bowl. 

3

Cook the patties

In a large frying pan over medium heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the patties and cook, turning once, until a dark golden-brown crust forms, 4 to 6 minutes per side. Transfer to a plate. Wipe out the pan. While the patties are cooking, prepare the romaine heart.

4

Prep the romaine heart; toast the buns

  • Trim the root end from the romaine heart; remove 2 [4] of the largest outer leaves for the burgers and save the remaining romaine for another use. 

In the same bowl used for the white beans, add the romaine and 1 tablespoon [2 TBL] oil; season to taste with salt and pepper and toss to coat. 

In the same pan used for the patties, place the buns, cut sides down, and cook over medium-high heat until lightly toasted, 1 to 2 minutes. Alternatively, toast them in a toaster oven.

Serve

Place the bun bottoms, cut sides up, on individual plates and top each with a romaine leaf, burger patty, and as much lemon-tahini dressing as you like. Close with the bun tops. Serve the green beans and any remaining dressing on the side. 

Kids Can!
  • Juice the lemon.
  • Toss the green beans with lemon juice and oil.
  • Rinse the white beans and pat dry.
  • Mash the white beans.
  • Help assemble the burgers.