Mini Vegan Burgers Recipe | Christmas Canapés Part 1

black beans

🥗Healthier: lentils

💰Cheaper: canned chickpeas

Lentils are lower in calories and high in protein.

nutritional yeast

💰Cheaper: parmesan cheese

Parmesan adds a similar umami flavor.

burger buns

🥗Healthier: whole grain buns

💰Cheaper: store-brand buns

Whole grain buns add fiber.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Peel and roughly chop the sweet potato.

Steam the sweet potato for about 10 to 15 minutes until soft.

Finely dice the onion and garlic.

Add the diced garlic and onion to a blender.

Add the drained and rinsed chickpeas to the blender.

Break apart the coriander and add it to the blender.

Add brown rice flour to the blender.

Add a good pinch of chili flakes to the blender.

Add one teaspoon of cumin powder, salt, and pepper to the blender.

Add lemon zest and lemon juice to the blender.

Add about half of a quarter cup of water to the blender.

Once the sweet potato is soft, add it to the blender.

Blend the ingredients together until just combined, leaving it slightly chunky.

Lightly grease a baking tray.

Take about a tablespoon of the mixture, roll it into a ball, and flatten it to form mini burger shapes.

Place the formed burgers on the greased baking tray.

Bake the burgers in the oven at 180 degrees Celsius for about 15 minutes, turning them over halfway through.

To make the avocado cream, spoon one ripe avocado into a blender.

Add the juice of one lime to the blender.

Add about four tablespoons of water to the blender, adjusting as needed for blending.

Add pepper and a pinch of salt to the blender.

Blend the avocado cream until totally smooth.

Spread a dollop of avocado cream onto each mini burger.

Top each burger with micro herbs.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens