Dreena Burton
Dreena Burton has written six cookbooks charting her journey as a plant-powered cook and at-home mother of three. Always passionate about creating nutritious recipes, she is an advocate of using the “vegan basics” (beans, nuts, seeds, whole grains, fruits, and vegetables) to create dishes that are healthy but also very satisfying and delicious! For more on her plant-powered recipes and newest cookbook, Dreena’s Kind Kitchen: 100+ Whole-Foods Vegan Recipes to Enjoy Every Day, visit dreenaburton.com



Comments (8)
Can you prep the mixture the night before and leave in the fridge? Will they still turn out?
Made these tonight and love them! I think they’ll be a go-to burger in our house!
I have made these burgers many times for my family and everyone loves them! If you have a food processor it’s a very easy recipe.
How can they be ready in 30 minutes if they need to be in the refrigerator for 1/2 hour? That leaves no time for chopping or cooking. Could you please adjust the upper data to reflect actual time from start to ready to eat?
This is my go-to burger! I make a batch and freeze them so I can have burgers at a moment’s notice. I roll out handful size balls, flatten them and cut out burgers with the mouth of a glass and cook on a skillet without oil. After a crust forms after a few minutes, they can be flipped without sticking. I serve them on Dave’s Killer Bread 21 Whole Grains and Seeds Burger Buns with sweet potato fries (baked at 450 on parchment paper) with steamed kale and/or corn on the cob.
Looking nice and easy. I need to make it.
I need help. I can’t find any receptor for buns. I living in UK and it is impossible to buy wholemeal buns without extra not natural ingredients like emulsifiers and preservatives
These are possibly the best bean burgers I’ve ever had. They actually stick together and taste amazing. I baked them and they required longer time than suggested, I did the 10 min at first and flipped them and then after about 18 minutes or so they were very crispy.
I have made this recipe for years and its so, so tasty!! I have become very sensitive to gluten however so I use a little bit of GF oatmeal and then sub with quinoa and a bit of potato starch to help keep the mix together.