Peanut Carrot White Bean Burgers

Peanut white bean burger topped with roasted sweet potato, cabbage and burger buns

5 from 10 votes

Peanut Carrot White Bean Burgers

These White Bean Burgers with Carrots, Peanuts have amazing flavor! They are topped roasted Butternut squash or sweet potato tossed in sweet and sour sauce!. Fantastic Asian fusion Peanut Bean patties. Serve as Burgers or make a bowl with greens Vegan. Gluten free Option. Makes 6 to 7 patties

Prep Time10

Cook Time30

Total Time40

Course: Burger

Cuisine: Vegan

Servings:

Author: Vegan Richa

Ingredients

Burgers:

1/4 cup unroasted unsalted peanuts
1/4 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 teaspoon finely minced ginger
2 cloves of garlic minced (or use 1 tbsp ginger garlic paste)
1/2 tsp Rice vinegar optional
1.5 tsp soy sauce or liquid aminos for soy-free
1 tsp sesame oil
2 tsp agave or maple, optional
1 tsp sriracha or sambal oelek or hot sauce
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 lettuce or shredded cabbage
1 Cup Roasted butternut squash or sweet potato
Sweet sour sauce or bbq sauce or other Sauces for topping

US Customary - Metric

Instructions

Add the peanuts to a food processor and Pulse the peanuts until coarse meal(a few broken peanuts are fine, do not over process). Add carrots and celery (and ginger and garlic if using fresh)and pulse until finely chopped . Add the beans and pulse until half of the beans are mashed.
Remove from the processor to a bowl. Add the vinegar, soy sauce, sesame oil, agave, sriracha, peanut butter, sesame seeds, flaxmeal(and ginger garlic paste if using paste form). Mix until well combined. Taste and adjust spice, sweet and 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. Brush with bbq sauce or hot sauces
Or pan fry over medium heat with a bit of oil, until golden brown on both sides (2-3 mins per side)
Roasted sweet potato or butternut squash: pan fry the sweet potato or butternut for 3 mins over medium heat. Cover with a lid and continue to cook for another 4-5 minutes until cooked. Then toss with bbq sauce or sweet and sour sauce. For the picture I paired these with roasted butternut tossed in My sweet and sour sauce + sriracha and crunchy cabbage. See recipe note for sauce recipe. 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.
Store: The patties can be refrigerated for upto 4 days. Reheat on a skillet or air fryer.

Notes

Nutritional values based on one serving and do not include the burger bun or dressing

Higher protein and fiber: whole grain bread or bun will add 4 to 7 grams more protein and 3 to 6 grams more fiber per burger.

Sweet sour sauce: Add the following to a small saucepan and bring to a boil, then take off heat and use.
3 tablespoons sugar, 1 tablespoon rice vinegar , 2 teaspoons ketchup, 1/2 garlic powder, 2 teaspoons soy sauce, 1 teaspoon cornstarch, 1/2 cup water .

Add 2 tsp sriracha or 1/2 tsp pepper flakes for spicier sweet sour dressing .

Nutrition