I’m always searching for good meatless meals to throw in our dinner rotation, and bean burgers are always a hit in our family. They are easy to make, filling, and the kids love them! I had planned to make black bean burgers, but opened my pantry and found I only had navy beans, so the White Bean Burger was born.
These burgers are tasty, and my kids scarfed them down. You can eat them plain, or top them with cheese, guacamole, or a homemade sauce. Serve them however you like, they are delicious!
I love that these bad boys are brimming with fiber and nutrients. You can’t go wrong with these!
- 2 (14.5oz) cans navy beans, drained
- 1 1/2 cups old fashioned oats
- 1/4 cup grated onion (white or yellow)
- 1/2 cup grated carrot
- 1 egg
- 2 tsp chili powder
- 1 tsp cumin
- 1/2 tsp pepper
- 1/2 tsp salt
- Optional toppings:
- Whole wheat hamburger buns
- Sliced cheese
- Lettuce, tomato
- Mayo or other sauce
- Drain navy beans and mash them. Don’t rinse them! Pulse oats in food processor until they are a powder. Add oats to the mashed beans and mix in onion, carrots, egg, chili powder, cumin, pepper and salt. Let the mixture sit for about 10 minutes to thicken up a bit. In the meantime, heat a non stick skillet on medium low heat. Add a small amount of oil so the burgers don’t stick to the skillet. Form the bean mixture into patties roughly the size of a hamburger bun. The mixture should be about the consistency of guacamole, not runny at all, and not too dry. The patties should be about 3/4″ thick so they can easily cook all the way through. Place the formed patties in the skillet and cook 6-8 minutes on each side. Adjust the heat if needed so the patties have time to cook all the way through without burning. They should be golden brown on each side. Enjoy!