I’ve been wanting to make homemade veggie burgers for awhile. I came across this recipe from Big Girls Small Kitchen a couple of weeks ago, which piqued my interest anew. I was in the mood for bright Asian flavors so opted to make the burgers along the same lines as the garlic peanut noodles.
In the food processor, I combined 3/4 can white beans, 1 shallot, 2 small scallions, 2 cloves of garlic, 1 inch ginger, 3 handfuls carrots, 3 large radishes, 6 stems asparagus, 1 egg, 3/4 cup panko, 1 heaping tablespoon peanut butter, 1 tablespoon soy sauce, 1 teaspoon apple vinegar (or rice wine vinegar if you have it), and 1 teaspoon sesame oil. I creamed it all together, although in hindsight I should have pulsed until combined but still somewhat chunky. I then manually mixed in the remaining beans (after slightly mashing them with the back of a spoon).
The burgers were then seared in canola oil in the skillet over medium-high heat. Once browned on both sides I transferred them to the oven on a baking sheet for 20 minutes at 375F.
These white bean burgers are terrific. Crisp on the outside, tender on the inside, with a satisfying crunch from the raw veggies and a delightful pop of ginger. My batch made nine burgers, of which I cooked six and froze three. The larger batch justifies the multiple steps (read: dishes) required, as you can cook or freeze as needed over several weeks.
Make these puppies. You won’t regret it.
Recipe instructions adapted from BGSK.
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