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White Bean Burger With Sesame Ginger Slaw and Gochujang Yogurt [Vegan]

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These burgers have all the trappings you could ask for. The hearty white bean patties are topped with a delicious homemade slaw and finished with a gochujang spread that adds the perfect amount of spice to this epic burger.

White Bean Burger With Sesame Ginger Slaw and Gochujang Yogurt [Vegan]

This Recipe is :

Dairy Free Vegan

Ingredients

For the Burgers:

  • 1 15-ounce can of cannellini beans, rinsed and drained
  • 3/4 cup panko bread crumbs
  • 1/2 cup thinly sliced scallions
  • 1/4 cup roasted peanuts
  • 2 cloves of garlic minced
  • 2 teaspoons freshly grated ginger
  • 2 tablespoons hoisin sauce
  • 2 tablespoons tamari
  • 1 tablespoon olive oil
  • 4 fresh burger buns
  • Sprouts, for garnish

For the Slaw:

  • 2 cups of shredded or julienned cabbage
  • 1 cup carrot, shredded or spiralized
  • 1/4 cup pickled red ginger, sliced into thin strips (or use fresh ginger)
  • 1/2 lime, juiced
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon vinegar
  • 1 tablespoon toasted sesame seeds

For the Spread:

Preparation

To Make the Burgers:

  1. In a blender or food processor, add the cannellini beans, 1/4 of the panko bread crumbs, scallions, peanuts, garlic, ginger, hoisin sauce, and soy sauce.
  2. Pulse the ingredients until everything is broken down and will hold together.
  3. Shape the bean mixture into four 1/2-inch thick patties.
  4. Put the remaining 1/2 cup panko bread crumbs in a shallow dish.
    Lightly brush both sides of each patty with oil, and dip the patties into the breadcrumbs, turning them to coat.
  5. Preheat a large skillet over moderate heat.
  6. Carefully add the patties to skillet and cook them for 10-12 minutes, or until they’re  heated through, flipping the patties once halfway through.

To Make the Slaw:

  1. Place all of the ingredients in a large bowl and toss them until everything is evenly coated.
  2. Set it aside.

To Make the Spread:

  1. In a small bowl, mix together the yogurt, gochujang, and tamari.  Add more gochujang if you want a bit more heat.

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AUTHOR & RECIPE DETAILS


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Plant-based recipes for those with a taste for culinary adventure. I’m Dana; a coffee-reliant freelance food writer and blogger with a healthy appetite, a taste for culinary adventure, a thirst for good beers and an endless hunger for food photography. I’m exuberant, unswerving, funny and loving with a sparkling dash of misanthropy.


 

 



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