Peanut Carrot White Bean Burgers
User Reviews
5.0
24 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
40 mins
-
Servings
3
-
Calories
533 kcal
-
Cuisine
Vegan
Peanut Carrot White Bean Burgers
Report
White Bean Burgers with Carrots, Peanuts and thai flavors. Topped with sweet and sour Butternut squash. Asian Peanut Bean Burgers. Serve as Burgers or make a bowl with greens, and roasted butternut or sweet potato. Vegan Gluten free Option. Makes 6 to 7 patties
Share:
Ingredients
Burgers:
- 1/4 cup unroasted unsalted peanuts
- 1/4 heaping cup carrots 1 inch pieces
- 1/4 cup chopped celery or 2 tbsp onion
- 15 oz can white beans or 1.25 cups cooked
- 1 Tbsp finely minced ginger
- 2 cloves of garlic minced
- 1/2 tsp garlic powder
- 1.5 tsp soy sauce or liquid aminos tomake soy-free
- 1 tsp sesame oil
- 2 tsp agave or maple, optional
- 1 tsp sriracha or sambal oelek
- 1.5 Tbsp peanut butter or almond butter
- 1 Tbsp sesame seeds
- 2 Tbsp flaxmeal
- 2-4 Tbsp regular flour or Oat flour for glutenfree.
Other:
- Burger buns or wraps
- Crunchy veggies such as cabbage
- 1 Cup Roasted Butternut Squash or sweet potato
- Sauces for topping
Instructions
- Pulse the peanuts until coarse meal(a few broken peanuts are fine, do not over process). Add carrots and celery and pulse until riced. Add the beans and pulse until half of the beans are mashed.
- Remove from the processor to a bowl. Add the ginger, garlic, vinegar, soy sauce, sesame oil, agave, sriracha, peanut butter, sesame seeds, flaxmeal. Mix until well combined. Taste and adjust spice, sweet ans salt. You might need salt if the beans were unsalted. Add 2 Tbsp flour and mix well. the dough should not be too sticky or too dry (slightly sticky, moist but not wet dough works best). Add more flour if needed.
- Preheat the oven to 400 degrees F / 200ºc. Shape into patties using a cookie cutter. Press 1/3 cup of the mixture into a 3 inch cookie cutter. Press to pack well then push through onto parchment to make 3 inch by 3/4 inch patties. Brush oil on top and bake for 20 mins at 400 F/ 200ºc. Flip and bake for 5 more minutes if needed.Or pan fry until golden brown on both sides
- Roasted sweet potato or butternut squash: roast or pan fry the veggies. Then toss with bbq sauce or sweet and sour sauce. For the picture I paired these with roasted butternut tossed in sauce + sriracha and crunchy cabbage. (Bring the sweet and sour ingredients with the cornstarch slurry to a boil, add sriracha to taste). Other combinations could be roasted butternut or sweet potato cubes tossed in bbq sauce, mango cubes tossed in sweet bbq sauce. both of these enhance the flavors of the patty. To tone down the flavors of the patties, pair them with cole slaw, sriracha mayo or ranch dressing. Make it into a bowl with smaller patties, roasted veggies, lettuce or other crunchy greens, and sauces from above.
Notes
- Nutritional values based on one serving
Nutrition Information
Show Details
Calories
533kcal
(27%)
Carbohydrates
78g
(26%)
Protein
22g
(44%)
Fat
17g
(26%)
Saturated Fat
2g
(10%)
Sodium
547mg
(23%)
Potassium
1386mg
(40%)
Fiber
15g
(60%)
Sugar
16g
(32%)
Vitamin A
10435IU
(209%)
Vitamin C
44.8mg
(50%)
Calcium
263mg
(26%)
Iron
7.8mg
(43%)
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 533 kcal
% Daily Value*
| Calories | 533kcal | 27% |
| Carbohydrates | 78g | 26% |
| Protein | 22g | 44% |
| Fat | 17g | 26% |
| Saturated Fat | 2g | 10% |
| Sodium | 547mg | 23% |
| Potassium | 1386mg | 29% |
| Fiber | 15g | 60% |
| Sugar | 16g | 32% |
| Vitamin A | 10435IU | 209% |
| Vitamin C | 44.8mg | 50% |
| Calcium | 263mg | 26% |
| Iron | 7.8mg | 43% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
Other Recipes
You'll Also Love
