These burgers are packed with flavor and plant-based goodness. They proudly showcase easily accessible and wholesome ingredients— beans, rice, and veggies— in all their glory. They’re paired with a creamy sauce that goes perfectly with the spiciness of the burger. You can serve them however you like, really, with classic burger buns, on a salad, or even in lettuce wraps.

Ingredients

Makes about 2-4 burgers depending on size

For Burgers:

1 can (15.5 oz) navy beans*

1/2 cup diced sweet potato (about 1/2 of a large sweet potato)

1 teaspoon olive oil for veggies

1/4 cup finely diced carrot

1/4 cup finely diced celery

1/2 cup cooked brown rice

1/2 cup panko breadcrumbs, plus more if desired

2 tablespoons cayenne-based hot sauce, or your favorite variety, to taste

1/2 teaspoon celery salt or garlic powder

2 tablespoons aquafaba (liquid from bean can), optional

Salt and pepper to taste

1 tablespoon olive oil for cooking burgers

For Sauce:

1/2 cup cashews, raw or roasted, soaked for 1-2 hours in warm water

1/4 cup water

3 teaspoons lemon juice

1 tablespoon dijon mustard, optional

1 tablespoon fresh dill

2 tablespoons fresh flat leaf parsley

1/2 teaspoon celery salt or garlic powder

Salt and pepper to taste

For Serving:

Burger buns and toppings such as lettuce, tomatoes, pickles, avocado, etc

Method

Preheat oven to 400F. Drain and rinse the white beans. Reserve the liquid from the can for a later step. Dry the beans with a clean kitchen towel then spread them onto a parchment lined baking tray in an even layer. Bake for 10-15 minutes or until the beans begin to crack open and dry out slightly. Remove from oven and set aside for a few minutes to cool.
While the beans are baking, place the diced sweet potato in a saucepan and cover completely with water. Bring to a boil, reduce heat to simmer, and cook until the sweet potatoes are soft and fork-tender (i.e. a fork is easily inserted into them). Drain the sweet potato, mash until smooth then set aside.
Heat a pan to medium heat, add one teaspoon oil then cook the carrots and celery for about 5-8 minutes or until slightly tender. Set aside.
Add the baked white beans to a food processor and pulse until they form a coarse ground. Alternatively, you can attempt to mash them with a fork. In a large bowl, combine the ground white beans with the mashed sweet potato, cooked brown rice, cooked celery/carrots, breadcrumbs, hot sauce, and spices. Mix well with a spoon or your hands then set a side. You may need to add more breadcrumbs if the mixture seems too wet. Form into patties (about 2-4 depending on size).
Optional: brush a small amount of aquafaba (reserved liquid from bean can) onto each burger then press into a dish filled with more panko breadcrumbs to form a crust around the burgers.
Cook the patties by heating 1 tablespoon oil to medium heat in a large skillet. Heat the patties for 4-5 minutes on each side or until lightly browned. Brush additional hot sauce onto each side of the burger if desired.
For the sauce, combine the cashews (drained), water, lemon juice, mustard, herbs, and spices in a blender and blend until very smooth.
Serve the burgers warm with the sauce and your other favorite toppings and enjoy immediately.

Ingredient notes

Pretty much any white bean variety would work for this recipe including cannellini, great northern, navy, white kidney beans, etc. Reserve some liquid from the can.

Buffalo White Bean Burgers