Greens and Beans Burgers with Greek Yogurt Avocado Crema
Veggie burgers made with greens and white beans are topped with a smooth and creamy greek yogurt avocado crema.
Yield: 8 servings
  • 2 tbsp olive oil
  • 6 oz baby spinach
  • 2 garlic cloves, minced
  • 3 cups white or cannellini beans, drained and rinsed
  • ¼ cup flour
  • 2 large eggs
  • 2 tbsp grated parmesan cheese
  • 2 scallions, thinly sliced
  • ¼ tsp salt
  • ¼ tsp freshly ground black pepper
  • 8 burger buns, toasted
For the avocado crema
  • ⅔ cup full fat Greek yogurt
  • 1 avocado, pitted and peeled
  • salt and black pepper, to taste
  1. Heat oven to 350F.
  2. Heat the olive oil in a medium saucepan over medium heat. Add the spinach and garlic to the pan. Saute until spinach is wilted, about 5 minutes. Remove from the heat.
  3. Put the spinach mixture in bowl of a food processor. Add in the beans, flour, eggs, parmesan cheese, and scallions. Pulse until mixture starts to come together but is not completely pureed. Season to taste with salt and black pepper and then pulse again.
  4. Use your hands to form 8 bean burger patties and place on a parchment-lined baking sheet. Place in the oven and bake for 25-30 minutes, or until cooked through.
  5. Meanwhile, make the avocado crema. To do this, clean the food processor bowl and then add the greek yogurt and avocado to it. Puree until completely smooth. Season to taste with salt and black pepper.
  6. Serve the burger patties on the burger buns topped with the avocado crema.
Recipe by Joanne Eats Well With Others at