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5.0 from 24 votes

Peanut Carrot White Bean Burgers

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

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 3
Calories: 533 kcal
Cuisine: Vegan

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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
  4. 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

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

% 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.