This White Bean Buffalo Ranch Burger is a really simple, yet flavorful. As vegetarians/vegans, we all have our favorite white bean burger. What I love about this one is that by pureeing half of the beans with the rest of the ingredients and just coarsely mashing the rest, it has great texture. We first pan fried them and then finished them in the oven to firm them up. The panko bread crumb coating gives the exterior a slight crisp to it.
We quickly brushed ours with Buffalo sauce and topped with Walden Farms no-calorie dressing OR our own homemade ranch dressing and very thinly sliced celery. We used an onion roll for additional flavor, but you can use any toasted roll of your choosing. Or, you can skip the extra carbs and enjoy it on its own! Serve with additional celery sticks and ranch.
Before you go, why not check out some of our recent videos and be sure to subscribe to the YouTube Channel! 🙂
White Bean Buffalo Ranch Burger {Vegan}
Ingredients
- FOR THE BURGER:
- 1/8-1/4 tsp Garlic minced
- 1 oz. 2 Tbl vegan Parmesan
- 1 15 oz. Can of Navy Beans you can use any small white bean - if using dried beans, soak overnight and rinse well before using
- 1/2 C Plain Panko Bread Crumbs divided in half
- 1 Tbl Onions grated (or Onion Powder)
- 1 Tbl ground Flax Seed plus 3 Tbl of Water refrigerated for at least 15 minutes
- 1/8 tsp Salt
- Pepper to taste
- FOR THE SAUCE:
- We used Frank's RedHot Hot Sauce here but you could also use Tabasco and vegan margarine melted over low heat
- ACCOMPANIMENTS:
- Celery very thinly sliced
- Our own Vegan Ranch Dressing
- Roll of your choice if desired (the nutrition is for the burger alone)
Instructions
- To make a flax "egg", combine the ground flax and water. Refrigerate for at least 15 minutes. Preferably 30. This will act as our binder.
- In a food processor, add the garlic, vegan parmesan, 1/2 of the beans, 1/4 C of Panko, the flax "egg", grated onion (or onion powder) and salt. Process until smooth.
- In a large bowl, coarsely mash the remaining beans with a fork.
- Combine the two mixtures and refrigerate for at least 30 minutes.
- Pour the remaining panko on a plate and with wet hands divide and form the mixture into 4 equal burgers, about 3/4" thick.
- Coat each burger with panko and transfer to a plate. Refrigerate for 10 minutes.
- Heat a skillet on medium to high heat. Add 1 tsp of vegetable oil and cook burgers, flipping once, until browned. About 5-8 minutes in total. Finish in a 350 degree oven for 10 minutes. Let stand for a few minutes prior to serving.
- Serve with hot sauce (we quickly brushed with it), our homemade ranch dressing and thinly sliced celery. Bun optional for those counting calories. Serve immediately
- ***The nutrtion reflects the burger, hot sauce, Walden Farms no-calorie dressing and celery***
tracie c. says
this is a GOOD recipe! i made this for my lunch today. my only variations: 4 cloves roasted garlic and i used 1 real egg.
my beans were from dry beans and were tooth tender, not really mashable with a fork. i threw them in the processor at the end and pulsed them until it all came together.
my batch seems huge but i weighed out 15oz cooked beans no water. way more than 4 patties. more like 6-8? packed 1/2 cup. but i am all good with that! means more to enjoy. i toasted my bun in the pan and made up a sriracha and mayo spread. YUM!
put it in my recipe reviews on pinterest.
http://www.pinterest.com/tracielynnc/beans-beans-the-musical-fruit/
thanks for the recipe!
aimee says
I’m so glad you liked it! 🙂
Elisa says
Is the nutritional info per burger?
aimee says
Hi Elisa, yes that is per burger.