These White Bean Burgers with carrots and peanuts are bursting with flavor. They’re topped with roasted butternut squash or sweet potato tossed in a sweet-and-sour sauce and a touch of sriracha — a delicious Asian-fusion twist on the classic veggie patty. Serve them as burgers on buns, in wraps, or in bowls over greens. Vegan with a gluten-free option. Originally published March 31, 2017.
Summer means burgers, outdoor meals, and bright, bold flavors. Instead of the usual black bean or herb-seasoned patties, these peanut-and-white-bean burgers combine crunchy peanuts, shredded carrots and celery, and Asian-inspired seasonings for a moist, flavorful patty. Topped with roasted squash or sweet potato tossed in sweet-and-sour sauce with sriracha, they offer layered flavors and satisfying texture.
The patties are versatile — turn them into wraps or serve over greens with extra sweet-and-sour-sriracha dressing. Peanuts give the burgers a crunchy, nutty bite; substitute other nuts, toasted sunflower seeds, or pepitas to make them nut-free. A drizzle of sweet-and-sour or BBQ sauce brightens the profile and complements the roasted vegetables.
Make the patties, try different sauces and toppings, and share how you served them on Instagram. Below are the baked patties shown in photos.
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 collection round-up
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 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 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 sauces for topping
Instructions
- Add the peanuts to a food processor and pulse until a coarse meal forms (a few larger pieces are fine). Add the carrots and celery and pulse until finely chopped. If using fresh ginger and garlic, add them now and pulse to combine.
- Add the white beans and pulse until about half the beans are mashed and the mixture is cohesive but still slightly chunky. Transfer the mixture to a bowl.
- Add rice vinegar (if using), soy sauce, sesame oil, agave or maple (if using), sriracha, peanut butter, sesame seeds, flaxmeal, and ginger-garlic paste if applicable. Mix well and taste; adjust salt, sweet, or heat as needed.
- Add 2 tablespoons of flour and mix. The mixture should be moist and slightly sticky but not wet. Add more flour, 1 tablespoon at a time, until the mixture holds together well.
- Preheat the oven to 400°F (200°C) if baking. Shape the mixture into patties using a cookie cutter or by hand (about 3-inch diameter and 3/4-inch thick). Place patties on parchment, brush the tops with oil, and bake for 20 minutes at 400°F (200°C), then flip and bake 5 more minutes if needed. Brush with BBQ sauce or hot sauce if desired.
- Alternatively, pan-fry the patties in a little oil over medium heat until golden brown, about 2–3 minutes per side.
- For roasted sweet potato or butternut: pan-fry cubes for 3 minutes over medium heat, cover and cook 4–5 more minutes until tender. Toss with BBQ sauce or sweet-and-sour sauce (see notes). These roasted cubes make a great burger topping.
- To mellow the patties’ bold flavors, serve with coleslaw, sriracha mayo, or ranch-style dressing. Or make a bowl with smaller patties, roasted veggies, greens, and sauce.
- Storage: Refrigerate patties for up to 4 days. Reheat in a skillet or air fryer. (Freezing not tested.)
Notes
Nutritional values are based on one serving and do not include the burger bun or dressing.
Higher protein and fiber: using whole-grain bread or buns adds roughly 4–7 g more protein and 3–6 g more fiber per burger.
Sweet-and-sour sauce: Combine 3 tablespoons sugar, 1 tablespoon rice vinegar, 2 teaspoons ketchup, 1/2 tsp garlic powder, 2 tsp soy sauce, 1 tsp cornstarch, and 1/2 cup water in a small saucepan. Bring to a boil, then remove from heat. For extra heat, add 2 tsp sriracha or 1/2 tsp red pepper flakes.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
How to make this Peanut White Bean Burger
Pulse the peanuts in a food processor until coarse. Add the carrots, celery, and fresh ginger and garlic if using; pulse again until finely chopped.
Add the beans and process until the mixture binds but remains slightly textured.
Transfer to a bowl, add the remaining ingredients and flour, and mix until the mixture holds together without being too wet. Add more flour if needed.
Shape and cook the patties. Pan-fry over medium heat for 3–5 minutes per side until golden, or bake for about 25 minutes, flipping around 18–20 minutes.
Bake or pan-fry the sweet potato or butternut cubes and toss them in BBQ sauce or sweet-and-sour sauce for topping.
Assemble burgers or lettuce wraps with crunchy veggies, roasted sweet potato or butternut, and an extra drizzle of sauce.
Slice and enjoy.
The patties keep in the refrigerator for up to 4 days and reheat well in a skillet or air fryer. (Freezing not tested.)
Served here with 100% whole-grain burger buns.
