These Bloody White Bean Burgers will fool all the omnivores at your dinner table with it’s smokey, flavourful, hearty bite.
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.