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We all know you got buns, hun. But do you know what you should slide in between them? A vegan White Bean Burger!
Naturally gluten free and packed with fiber and protein, these hearty plant based burgers are the perfect staple for anyone wanting to add more plants into their diet. Don’t let their color fool you though, these burgers are not skimping on flavor. Their color comes from a base of cannellini beans and white sweet potato which pair perfectly with the spices loaded into each bite.
Making these burgers also could not be easier. Toss your ingredients in a food processor, mold them into patties, bake, and eat! They also keep well in the fridge, making them a great meal prep staple. I like to make a big batch so I can enjoy them all week long. No worries about getting bored though! I switch up my burger toppings everyday or make a burger bowl salad with any veggies I have leftover in the fridge. I like to add a dollop of hummus on top, but you can’t go wrong with the classic ketchup and mustard. Feel free to make it your own and go wild with the flavor combinations.
If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters . I would love to see your recreation!
Makes 5-6 burgers
1 medium to large (about 400g) - White Sweet Potato - Sub orange sweet potato
½ small (about 55 g) - Yellow Onion - Diced
1 x 15.5 oz can - Cannellini Beans - Rinsed and drained
96 g - Quinoa Flakes - Sub instant oats
32 g - Tahini
½ tsp - Garlic Powder
¼ tsp - Smoked Paprika
¼ tsp - Dried Basil
¼ tsp - Dried Oregano
¼ tsp - Dried Parsley
1 tsp - Black Pepper - Plus more to taste
1 tsp - Kosher Salt - Plus more to taste
Preheat oven to 425F. Pierce sweet potato with a fork. Place on a parchment lined baking sheet and bake for 45 minutes to 1 hour or until able to pierce the center easily with a knife.
Lower oven temperature to 375F.
When potato is cool enough to handle, remove the skin.
Place potato in a food processor with remaining ingredients. Blend until nearly smooth.
Using wet hands, mold mixture into 5-6 burgers.*
Place burgers on a parchment lined baking sheet and bake for 25-27 minutes or until edges begin to crisp. Flip and bake for another 5 minutes.
Remove from the oven, sprinkle with sea salt if desired, and allow to cool on a wire rack.
Top with favorite burger toppings and enjoy!
Store in the fridge for up to 4 days.
To freeze, after molding into burgers. Place on a tray and freeze for at least 4 hours. Place in a freezer safe container.
When ready to use, preheat the oven to 400F. Bake burger for 30 minutes or until edges are crispy.