Bloody White Bean Burgers
These Bloody White Bean Burgers will fool all the omnivores at your dinner table with it’s smokey, flavourful, hearty bite.
- olive oil
- 1 cup cooked brown rice
- 1 cup pecans
- 1 small onion, finely chopped
- 1 Tbsp cayenne pepper
- 1 Tbsp cumin powder
- 1 Tbsp smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon coconut sugar (optional)
- 3/4 cups cooked/canned chickpeas, rinsed and drained
- 3/4 cups cooked/canned navy beans, rinsed and drained
- 1/3 cup panko bread crumbs
- 1/4 cup vegan BBQ sauce
- 1 tablespoon beetroot juice
- Toast the pecans in a pan until fragrant and slightly browned. Add to a food processor along with the cayenne, cumin, paprika, garlic powder, salt, pepper, sugar, and blend to a rough meal.
- Meanwhile, sauté the onion in a pan with a little olive oil until translucent. Add onion, chickpeas, navy beans, panko breadcrumbs, BBQ sauce, and beetroot juice to the pecan spice mixture and pulse until combined, but not smooth – you want to retain a bit of texture.
- Form six patties and pan-fry until nicely browned on both sides.
- These burgers can be eaten alone alongside a salad, roasted potatoes, rice, or the like or cozily sandwiched between a toasted burger bun. Add your usual burger toppings and sauce of choice and you’ll be delighted!
- The chickpeas and navy beans can be used interchangeably. You can substitute the beans used in this recipe with any other beans or lentils on hand.
- The beetroot juice doesn’t have an impact on the texture and is a purely aesthetic addition to the burger
- If freezing (which they do exceptionally well) store in an airtight container, separated with parchment paper. Freeze for up to 2 months. No need to thaw the burgers before cooking.