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5 from 5 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 Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Burger
Cuisine: Vegan
Servings: 3
Calories: 533kcal
Author: Vegan Richa

Ingredients

Burgers:

  • 1/4 cup unroasted unsalted peanuts
  • 1/2 heaping cup carrots 1 inch pieces
  • 1/4 cup chopped celery
  • 15 oz can white beans 1.25 cups cooked
  • 1 Tbsp finely minced ginger
  • 2 cloves of garlic minced
  • 1/2 tsp garlic powder
  • 2 tsp rice vinegar
  • 1.5 tsp soy sauce or liquid aminos tomake soy-free
  • 1 tsp sesame oil
  • 2 tsp agave or maple
  • 1 tsp sriracha or to taste
  • 1 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
  • 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.
  • For the picture I paired these with roasted butternut tossed in sweet and sour 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

Calories: 533kcal | Carbohydrates: 78g | Protein: 22g | Fat: 17g | Saturated Fat: 2g | Sodium: 547mg | Potassium: 1386mg | Fiber: 15g | Sugar: 16g | Vitamin A: 10435IU | Vitamin C: 44.8mg | Calcium: 263mg | Iron: 7.8mg