This white bean burger bowl is all the best parts of a vegetarian burger without the bread! Made with heart healthy cannellini beans and EVOO, this has tons of healthy fats and nutrients.
Chop the green onions and the jalapeño pepper.
Place the green onions and jalapeno pepper in a food processor or blender. Add the Greek yogurt, cilantro, lime juice, olive oil, kosher salt, and honey. Blend to combine. Transfer to an airtight container; the dressing stores in the refrigerator for 1 week.
In a food processor fitted with the steel blade, puree the beans with the lemon juice. Add the green onion, the parsley, bread crumbs and the egg. Lastly, add the carrots and just pulse a few times to incorporate. Season to taste with salt and pepper.
Shape into patties, ½- to ¾-inch thick.
Set on a parchment-covered baking sheet and cover with plastic wrap. Refrigerate for 1 to 2 hours.
Heat the Colavita Olive Oil in a large skillet over medium heat. Brown the patties for 4 minutes on each side. Remove from the pan and reserve on a plate.
Start with a bed of lettuce greens.
Place the cooked bean burger patty on top of the greens. Add any arrangement of shredded beets, sliced carrots, pickled onion, red onion, diced cucumber, sliced radish, sliced avocado, and goat cheese around the burger.
Drizzle with green dressing and serve.