5 from 24 votes
Peanut Carrot White Bean Burgers
These Peanut Carrot White Bean Burgers blend mashed white beans with crushed peanuts, riced carrots and celery, and a mix of Asian-inspired seasonings including ginger, garlic, soy sauce, and sesame oil. Flaxseed meal and flour bind the mixture into moist yet firm patties that bake or pan-fry to golden perfection. They provide a flavorful vegetarian burger option with a balanced texture and a hint of spice.
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
3
Calories:
533 kcal
Cuisine:
Vegan
Ingredients
Burgers:
- 1/4 cup peanuts unroasted, unsalted
- 1/4 carrot 1 inch pieces, heaping cup
- 1/4 cup celery or 2 tbsp onion, chopped
- 15 oz White beans 1.25 cups cooked, canned
- 1 Tbsp ginger finely minced
- 2 cloves 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 syrup or maple syrup, optional
- 1 tsp sriracha or sambal oelek
- 1.5 Tbsp peanut butter or almond butter
- 1 Tbsp sesame seeds
- 2 Tbsp flaxseed meal
- 2-4 Tbsp all-purpose flour or Oat flour for glutenfree
Other:
- burger buns
- wraps
- cabbage crunchy veggies such as
- 1 Cup butternut squash or sweet potato, roasted
- 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.
Cup of Yum
Notes
- Adjust flour amount as needed to achieve a moist but not wet dough that holds shape well.
- Use a cookie cutter for uniformly sized patties to ensure even baking or frying.
- Burgers can be baked until golden or pan-fried to develop a crisp exterior.
- Nutritional estimates are based on one serving of the finished burger.
Nutrition Information
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%)
Nutrition Facts
Serving: 3 Serving
Amount Per Serving
Calories 533
% 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.