White Bean & Zucchini Burgers | By Leia Suzanne

Vegan, Plant-Based, Dairy Free, High in Fiber

White Beans

Serves 4

Ingredients:

2 Tablesppons of olive oil, plus more as needed

2 Medium leeks, washed and well diced

8 Crimini mushrooms, diced

8 Garlic cloves, minced

Zest 1 lemon

1 Cup canned cannellini beans, drained

1 Cup cooked millet, cooled

1 Cup grated zucchini

2 teaspoons kosher salt

2 Cups arugula

Optional:

Top with

Pink Kraut (recipe to follow)

Lemony Garlic Aquafaba Sauce (recipe to follow)

Directions:

In a saute pan, heat the olive oil over medium-high heat. Add leeks, mushrooms, and garlic and ook, stirring, until caramelized, and 7 minutes. Remove from heat, add lemon zest, and set aside to cool.

Meanwhile, in a medium bowl, mash together the beans, millet, zucchini, and salt. Once the vegetable mixture has cooled, add it to the bowl and stir well to combine. Form mixture into 4 patties.

In a non-stick skillet, heat a few table spoons of olive oil over medium-high heat. Add the patties and cook for 3 to 5 minutes on each side, until crispy and browned, being careful not to break thm on the flip.

Meanwhile, in a small bowl, toss the arugula with the Pink Kraut.

Serve the arugula and pink kraut alongside thr bean burgers and lemony garlic aquafaba.