Here’s what we’ll be making at Williams Sonoma this Saturday for my Plantiful and Healthier You event! Back in 2018, I hosted a cooking class featuring these burgers, and they were a huge hit—even the meat lovers couldn’t get enough.

What makes this recipe special is its versatility. You can switch up the beans and legumes to change the texture and flavor. For example, I sometimes use lentils instead of black or red beans. Adding sundried tomatoes, fresh basil, and a slice of mozzarella transforms the burger into a whole new flavor experience. Want to keep it vegan? Go for vegan cheddar, mustard, ketchup, and a good pickle for that classic American burger vibe.

Incorporating more plant-based foods into our daily meals isn’t as hard as we think. The key is to take our favorite recipes and find creative ways to add more veggies or swap the meat for plant-based alternatives. Pizza, spaghetti, lasagna, and now burgers—all of these can easily be made healthier and plant-forward.

The best part? Experimenting in the kitchen! Not only can you make delicious meals, but you’ll also be nourishing yourself and your family with foods that truly support your health. Get ready to get creative and enjoy the process!

Ingredients:

• 1 cup cooked organic triple beans (such as Kroger’s or any store-bought brand)

• 1 small red bell pepper, chopped

• 1/2 cup smoky sundried tomatoes, chopped

• 1/2 cup onions, chopped

• 1/2 tbsp garlic, finely chopped

• 1 tsp olive oil (divided)

• 1/2 cup gluten-free oats

• 1 tbsp ground flaxseed flour (for binding)

• 1 tsp chili powder

• 1 tsp smoked paprika

• 1 tsp garlic powder

• 1/8 tsp chipotle powder

• 1/8 tsp sea salt (or more to taste)

Directions:

1. Cook the Vegetables: Heat a pan and add 1 tsp of olive oil. Once warm, sauté the garlic until fragrant. Add the chopped onions, sundried tomatoes, and red bell pepper. Cook for a few minutes until softened and slightly mushy. Season with sea salt, black pepper, and red pepper flakes, then set the mixture aside to cool.

2. Prepare the Mixture: In a large mixing bowl, mash the cooked beans with your hands or the back of a spoon. Add the cooked vegetable mixture, spices, gluten-free oats, and flaxseed flour. Mix everything thoroughly. Adjust the seasoning with additional salt and pepper, if needed.

3. Shape the Patties: Scoop small portions of the mixture and form them into patties. For best results, refrigerate the patties for about 30 minutes to help them firm up and hold their shape during cooking.

4. Cook the Patties: Heat the remaining olive oil in a pan over medium-low heat. Place the patties in the pan, cooking no more than four at a time. Cook each side for 4–5 minutes until golden brown and crispy. Avoid flipping them too often; use a wide spatula for gentle handling.

5. Serve: Place the patties on toasted buns with triple berry Sriracha sauce, lettuce, and your favorite toppings. Alternatively, serve them over a bed of greens with your favorite vinaigrette.

Makes 4–5 medium-sized burgers.

Triple Berry Srirachi Sauce

This is very simple recipes

1 cup Triple Berry jam

1/4 cup blueberries

1 tsp srirachi sauce

In a small saucepan, add the triple berry sauce, the berries and the srirachi sauce under a medium heat, stir and allow the berries to cook down for about 10-15 minutes.  Remove from the heat and allow to cool down. Once the sauce is cool, add to the your bun or on top of your burger.  This sauce is amazing over some toast with a cup of cinnamon tea, or mix with apple cider vinegar, olive oil and make a nice vinaigrette.