Everyone’s got a version of a black bean burger. I mean, don’t get me wrong, black beans are fine. I’m not mad at them, you shouldn’t be either. Those little buggers are packed with tons of nutrients. But, don’t lie. Aren’t you a little sick of them? Don’t you want to step up your bean burger game? I know I sure did!
To be honest, white beans are on my Mount Rushmore of plant-based proteins. They are soft and don’t have a thick skin to get in the way of things. They take on other flavors extremely well, which is super important in creating a bean burger. So I figured, why not give it a shot? Why not try to develop a white bean burger? Well, folks, here it is!
1 can white kidney beans, drained + rinsed
1/4 onion, chopped
1/2 cup rolled oats
1.5 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
1 teaspoon Trader Joe’s seasoning salute
1) Pulse oats in a food processor until a coarse flour. Set aside. Pulse beans in the food processor until chunky.
2) Put all ingredients into the food processor. Pulse until combined. Be careful not to over process into a mush!
3) Form into 5 balls. Place on baking sheet and press to form flat patties. Refrigerate for 30 minutes. Pan fry over oil, cooking 5 minutes each side until crispy. Store in the fridge for up to 4 days.