These Peanut, Carrot and White Bean Burgers are packed with flavor and texture. Creamy white beans combine with crunchy peanuts, carrots and celery, plus bold Asian-inspired seasonings and peanut butter for rich, savory patties. Top them with roasted butternut squash or sweet potato tossed in a sweet-and-sour sauce (with a hit of sriracha) for an addictive fusion bite. Serve them as burgers on buns, in lettuce wraps, or as a bowl over greens. Vegan, with a gluten-free option when using oat flour. Original recipe published March 31, 2017.
These patties are a refreshing change from the usual black bean or lentil burgers. They’re moist, hearty and layered with nutty, savory and slightly sweet flavors. The roasted squash or sweet potato tossed in a tangy sweet-and-sour sauce brightens each bite, while sriracha adds a touch of heat. Use the patties in sandwiches, wraps, or bowls—any of those presentations bring out different textures and contrasts.
The patties build texture from peanuts, carrots and celery; if you need a nut-free version, substitute toasted sunflower seeds or pepitas. A final drizzle of sweet-and-sour, bbq sauce, or a spicy mayo will elevate these even further.
Make a batch, store extras in the fridge, and serve however you like—I’d love to hear how you plated them.
More burger ideas
- Lentil Quinoa “Meatloaf” Burger
- BBQ Veggie Burger with Mango Carrot Cabbage Slaw
- Lentil Walnut Burgers
- Grill-able Artichoke Cauliflower Spinach Bean Burger
- 35 Veggie Burger recipes roundup
Peanut Carrot White Bean Burgers
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 tsp finely minced ginger
- 2 cloves garlic, minced (or 1 tbsp ginger-garlic paste)
- 1/2 tsp rice vinegar (optional)
- 1.5 tsp soy sauce (or liquid aminos)
- 1 tsp sesame oil
- 2 tsp agave or maple (optional)
- 1 tsp sriracha (or sambal oelek / hot sauce)
- 1.5 tbsp peanut butter (or almond butter)
- 1 tbsp sesame seeds
- 2 tbsp flaxmeal
- 2–4 tbsp all-purpose flour (or oat flour for gluten-free)
Other:
- Burger buns or wraps
- Crunchy veggies such as lettuce or shredded cabbage
- 1 cup roasted butternut squash or sweet potato
- Sweet-and-sour sauce, bbq sauce, or other topping sauces
Instructions
- Add the peanuts to a food processor and pulse until a coarse meal forms—small broken pieces are fine but don’t over-process. Add the carrots and celery (and fresh ginger and garlic if using) and pulse until finely chopped. Add the white beans and pulse until about half the beans are mashed.
- Transfer the mixture to a bowl. Stir in the rice vinegar (if using), soy sauce, sesame oil, agave or maple (optional), sriracha, peanut butter, sesame seeds, flaxmeal, and ginger-garlic paste if you used that. Mix well and taste; adjust salt, sweetness and heat as needed. Add 2 tablespoons flour and mix—mixture should be slightly sticky and moist but not wet; add more flour if necessary.
- Preheat the oven to 400°F (200°C) if baking. Shape into patties—use a 3-inch cookie cutter and press about 1/3 cup of mixture into it, then transfer onto parchment to form 3-inch by 3/4-inch patties. Brush a little oil on top and bake for 20 minutes, flipping and baking an additional 5 minutes if needed. Brush with bbq or hot sauce if desired.
- Or pan-fry over medium heat with a bit of oil until golden on both sides, about 2–3 minutes per side (or 3–5 minutes per side for thicker patties).
- For the roasted sweet potato or butternut: pan-fry cubes for about 3 minutes over medium heat, cover and cook another 4–5 minutes until tender. Toss with bbq or sweet-and-sour sauce. In the photos these are tossed with a sweet-and-sour sauce plus sriracha and served with crunchy cabbage.
- To mellow the patties, serve with coleslaw, sriracha mayo or ranch-style dressing. For a bowl, make smaller patties and combine with roasted veggies, greens and sauce.
- Storage: Store patties refrigerated up to 4 days. Reheat in a skillet or air fryer. (Freezing not tested by the author.)
Notes
Nutritional values below reflect one serving and do not include bun or dressing.
Higher protein and fiber: using whole-grain bread or a whole-grain bun will add about 4–7 g more protein and 3–6 g more fiber per burger.
Sweet-and-sour sauce: Combine the following in a small saucepan and bring to a boil, then remove from heat: 3 tbsp sugar, 1 tbsp rice vinegar, 2 tsp ketchup, 1/2 tsp garlic powder, 2 tsp soy sauce, 1 tsp cornstarch, 1/2 cup water. Add 2 tsp sriracha or 1/2 tsp red pepper flakes for more heat.
Nutrition
Carbohydrates: 53 g,
Protein: 22 g,
Fat: 16 g,
Fiber: 14 g
Nutrition information is automatically calculated and should be used as an approximation.
How to make this Peanut White Bean Burger
Start by pulsing the peanuts to a coarse meal, then add carrots, celery and fresh ginger/garlic (if using) and pulse until chopped. Add the beans and pulse until about half are mashed. Transfer to a bowl and mix in the remaining ingredients and enough flour so the mixture holds together without being too moist.
Shape the mixture and either pan-fry or bake the patties. Pan-fry 3–5 minutes per side over medium heat, or bake about 25 minutes, flipping around 18–20 minutes.
While the patties cook, roast or pan-fry sweet potato or butternut and toss with your chosen sauce. Assemble on buns or in wraps with crunchy veggies and extra sauce, or serve as a bowl over greens.
SERVE: Place the patty on a bun or lettuce leaf, add roasted squash or sweet potato tossed in sweet-and-sour or bbq sauce, top with shredded cabbage or lettuce, and finish with an extra drizzle of sauce.
SLICE AND ENJOY. The patties refrigerate well for up to 4 days—reheat on a skillet or in an air fryer.
