Plant-Based Protein Crumbles
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White Bean Kale Burgers
6 burgers or 12 sliders
6 minutes each
These light and fresh burgers will be perfect for impressing your friends at any barbeque.
Gluten-free Breadless Crumbs
1 can of White Beans, rinsed and drained (425g)
1/4 cup Water (2oz)
1/4 cup Tahini (56g)
1/4 cup Lemon Juice (2oz)
3/4 cup Vital Wheat Gluten (90g)
1 cup Longève Panko-Style Breadless Crumbs (60g)
1/4 cup Nutritional Yeast (20g)
1 Tbsp Cane Sugar
1 1/2 tsp Salt
1 tsp Garlic Powder
1 tsp Onion Powder
1 cup Kale, finely chopped (25g)
In a blender, add white beans, water, tahini, and lemon juice. Blend until you reach a purée consistency.
In a large bowl, mix vital wheat gluten, Longève Panko-style Breadless Crumbs, nutritional yeast, cane sugar, salt, garlic powder, onion powder, and kale. Stir until well-combined.
Add the blender mixture to the dry ingredients.
Using a spatula, mix until well-combined and you get a dough consistency.
Divide the dough into six equal portions. With your hands, roll and shape into patties and set aside.
Heat a large skillet over medium heat.
Place burgers on the hot pan and cook for 3 minutes on each side or until golden. Flip using a spatula.
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