Vegan White Bean Herb Burgers with Lemon-Tahini Sauce

Name: Vegan White Bean Herb Burgers with Lemon-Tahini Sauce
Prep time: 30 min
Cook time: 34 min
Total time: 1 h 4 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 tbsp (14 g) ground flaxseed; 5 tbsp (75 ml) water, cold; ¾ cup (85 g) raw walnut halves, toasted and cooled; 3 tbsp (45 ml) extra-virgin olive oil, divided: 1 tbsp (15 ml) for the skillet, 2 tbsp (30 ml) for the pan and patties; 1 small (120 g) yellow onion, finely diced (about ¾ cup); 3 cloves (10 g) garlic cloves, minced; 3 cups (500 g) cannellini beans, canned (two 15-oz / 425 g cans), drained, rinsed and patted dry; 1 tbsp (3 g) fresh rosemary leaves, finely chopped; ¼ cup (12 g) fresh flat-leaf parsley, leaves and tender stems, roughly chopped; 2 large (260 g) lemons, zest 1 lemon finely (about 1 tbsp), then juice both lemons (about ¼ cup / 60 ml total; 2 tbsp goes in the patties, 2 tbsp in the sauce); 1 tbsp (15 g) Dijon mustard; 1 tsp (2½ g) smoked paprika; 1 tsp (6 g) fine sea salt, plus a pinch for the sauce; ½ tsp (1 g) black pepper, freshly ground; ¾ cup (70 g) old-fashioned rolled oats; ½ cup (30 g) panko breadcrumbs; ¼ cup (60 g) tahini, well stirred; 3 tbsp (45 ml) cold water, plus more to thin; 1 small clove (3 g) small garlic clove, grated or very finely minced; 6 buns (420 g) burger buns, split; check that they are vegan (about 70 g each); 2 cups (40 g) baby arugula; 1 large (170 g) large ripe tomato, cut into 6 slices; ½ small (50 g) red onion, very thinly sliced (optional)

From the MyKitchenBank Kitchen

Creamy cannellini beans, toasted walnuts, fresh rosemary and bright lemon make a sturdy, fully plant-based burger that bakes up golden outside and tender inside. A quick lemon-tahini sauce ties it together. (This is a vegan recipe, so it contains no chicken.)

Prep: 30 min
Cook: 34 min
Wait: 25 min
Total: 1 hr 29 min
Makes: 6 burgers

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Ingredients

6 servings

For the burgers
2 tbsp (14 g) ground flaxseed
5 tbsp (75 ml) water, cold
¾ cup (85 g) raw walnut halves, toasted and cooled
3 tbsp (45 ml) extra-virgin olive oil, divided: 1 tbsp (15 ml) for the skillet, 2 tbsp (30 ml) for the pan and patties
1 small (120 g) yellow onion, finely diced (about ¾ cup)
3 cloves (10 g) garlic cloves, minced
3 cups (500 g) cannellini beans, canned (two 15-oz / 425 g cans), drained, rinsed and patted dry
1 tbsp (3 g) fresh rosemary leaves, finely chopped
¼ cup (12 g) fresh flat-leaf parsley, leaves and tender stems, roughly chopped
2 large (260 g) lemons, zest 1 lemon finely (about 1 tbsp), then juice both lemons (about ¼ cup / 60 ml total; 2 tbsp goes in the patties, 2 tbsp in the sauce)
1 tbsp (15 g) Dijon mustard
1 tsp (2.5 g) smoked paprika
1 tsp (6 g) fine sea salt, plus a pinch for the sauce
½ tsp (1 g) black pepper, freshly ground
¾ cup (70 g) old-fashioned rolled oats
½ cup (30 g) panko breadcrumbs
For the lemon-tahini sauce
¼ cup (60 g) tahini, well stirred
3 tbsp (45 ml) cold water, plus more to thin
1 small clove (3 g) small garlic clove, grated or very finely minced
To serve
6 buns (420 g) burger buns, split; check that they are vegan (about 70 g each)
2 cups (40 g) baby arugula
1 large (170 g) large ripe tomato, cut into 6 slices
½ small (50 g) red onion, very thinly sliced (optional)

Equipment (8)

Food processor
Large rimmed baking sheet, about 13×18 inches (33×46 cm)
Parchment paper
Medium skillet (10 inches / 25 cm)
Small bowl and whisk
Large mixing bowl
Thin metal spatula
Pastry brush

Steps

Before you start

Drain and rinse the beans, then pat them dry on a clean towel. Wet beans make soft patties that fall apart.
Preheat the oven to 400°F (200°C) with a rack in the middle before you begin shaping.
Plan on a 20-minute chill after mixing; the patties hold together much better when the oats have time to absorb moisture.
Use fresh rosemary if you can. Dried is much harsher and needs far less (see substitutions).

1
Prep oven and flaxOven 400°F / 205°C
- Position a rack in the middle of the oven and preheat to 400°F (200°C).
- Line a large rimmed baking sheet with parchment.
- In a small bowl, stir the ground flaxseed with 5 tbsp (75 ml) cold water and set aside to thicken while you work.
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Ready when: The flax mixture becomes thick and gel-like, like beaten egg white, in about 10 minutes.
Tip: Use ground flax, not whole seeds; whole seeds will not gel.
2
Toast the walnuts
- Add the walnuts to a dry 10-inch (25 cm) skillet over medium heat.
- Toast, stirring often, for 4 to 5 minutes.
- Tip onto a plate and let cool for 5 minutes.
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Ready when: Walnuts smell nutty and darken a shade, with light golden spots on the cut sides.
Tip: Walnuts go from toasted to bitter fast. Remove them as soon as they smell fragrant.
3
Soften onion and garlic
- Return the skillet to medium heat and add 1 tbsp (15 ml) of the olive oil.
- Add the diced onion and a pinch of the salt and cook, stirring, for 5 minutes.
- Add the garlic and cook 1 minute more.
- Scrape into a bowl and cool for a few minutes.
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Ready when: Onion is soft and translucent with no raw bite; garlic is fragrant but not browned.
Tip: Let the mixture cool slightly so it doesn't warm the bean mixture and make it gummy.
4
Process the burger base
- In a food processor, pulse the cooled walnuts 5 or 6 times until coarsely chopped (pea-sized pieces).
- Add the dried beans, onion-garlic mixture, rosemary, parsley, lemon zest, 2 tbsp (30 ml) lemon juice, Dijon, smoked paprika, the remaining salt (1 tsp total, minus the pinch used) and the pepper.
- Add the flax gel.
- Pulse 8 to 10 times, scraping down once, until the mixture is a chunky paste with some visible bean pieces.
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Ready when: Mixture sticks together when pinched but still looks chunky, not like smooth hummus.
Tip: Don't over-process; a smooth puree makes dense, pasty burgers.
5
Fold in oats and chill
- Scrape the mixture into a large bowl.
- Fold in the rolled oats and panko with a spatula until evenly combined.
- Cover and refrigerate for 20 minutes so the oats absorb moisture and the mix firms up.
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Ready when: Mixture is thick and holds a ball shape when pressed in your hand. If it is sticky and wet, add 1 tbsp more panko.
Tip: Make the sauce while the mixture chills (step 8) to save time.
6
Shape the patties
- Brush the lined baking sheet with 1 tbsp (15 ml) olive oil.
- With damp hands, divide the mixture into 6 equal portions (about 130 g each).
- Press each into a patty about 3½ inches (9 cm) wide and ¾ inch (2 cm) thick, smoothing the edges.
- Place on the sheet 1 inch (2.5 cm) apart and brush the tops with the remaining 1 tbsp (15 ml) olive oil.
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Ready when: Patties have smooth edges without cracks.
Tip: Keep patties no thicker than ¾ inch so the centers heat through and the outsides crisp.
7
Bake and flipOven 400°F / 205°C
- Bake at 400°F (200°C) for 12 minutes.
- Carefully flip each patty with a thin metal spatula and bake another 10 to 12 minutes.
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Ready when: Both sides are deep golden brown, edges are crisp, and the patties feel firm when pressed.
Tip: Don't flip early; if a patty sticks, give it 2 more minutes to release.
8
Whisk the sauce
- While the patties bake, whisk the tahini, 2 tbsp (30 ml) lemon juice, 3 tbsp (45 ml) cold water, grated garlic and a pinch of salt in a small bowl.
- It will seize at first, then smooth out.
- Whisk in more water, 1 tsp at a time, until it is pourable like thick cream.
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Ready when: Sauce is smooth, pale and falls from the whisk in a ribbon.
Tip: If the sauce tastes bitter, add a little more lemon juice and a pinch of salt.
9
Rest and toast buns
- Remove the patties from the oven and let them rest on the pan for 5 minutes.
- Meanwhile, toast the split buns cut-side down in a dry skillet over medium heat for 1 to 2 minutes, or until golden.
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Ready when: Buns are golden and lightly crisp on the cut sides.
10
Assemble and serve
- Spread a spoonful of lemon-tahini sauce on both bun halves.
- Layer the bottom bun with arugula, a patty, a tomato slice and red onion if using.
- Drizzle with more sauce, cap with the top bun and serve right away.
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Tip: Put the arugula under the patty so the bun stays dry.

Good to know

Tips

Pat the beans dry after rinsing. Excess moisture is the most common reason bean burgers fall apart.
Keep some texture when processing; chunky bean pieces help the patties hold together and taste more satisfying.
Wet your hands slightly when shaping to stop the sticky mixture clinging to your fingers.
Taste the raw mixture before shaping (it's safe) and add a pinch more salt or lemon juice if needed.

Make ahead

Shape the patties up to 1 day ahead, place on a parchment-lined tray, cover and refrigerate; add 2 minutes to the first bake time. The sauce can be made 3 days ahead and kept in the fridge (whisk in water to loosen). Cooked patties can also be frozen.

Storage & reheating

Room temperature: up to 2 hours. Fridge: store cooked patties and sauce separately in airtight containers for up to 4 days. Freezer: freeze cooked patties, separated by parchment, for up to 3 months. Reheat refrigerated patties on a baking sheet at 375°F (190°C) for 8 to 10 minutes, or from frozen for 15 to 18 minutes, until hot throughout and crisp.

Substitutions

cannellini beans, canned (two 15-oz / 425 g cans) → Great Northern beans or chickpeas. Same quantity of drained, dried beans; chickpeas give a slightly firmer, nuttier burger.
raw walnut halves → Toasted pecans or sunflower seeds. Use the same weight. Sunflower seeds make the burgers nut-free.
fresh rosemary leaves → Dried rosemary. Use 1 tsp, crushed between your fingers; it is stronger than fresh.
panko breadcrumbs → Gluten-free breadcrumbs. Also use certified gluten-free oats and buns for a gluten-free burger.