White Bean Ponzu Burgers with Quick Ponzu Pickles
We’ve all heard of black bean burgers, and they’re delicious! But how about white bean burgers? If you haven’t tried white bean burgers before, allow me to introduce you to a delicious recipe for White Bean Ponzu Burgers with Quick Ponzu Pickles.
This delicious Asian-inspired burger uses Marukan rice vinegar and Yuzu Ponzu in the quick pickles and Yuzu Ponzu in the sauce and in the burgers. It’s zesty, tangy, savory, and might I just say, one of the very best vegetarian burgers I’ve made!
Don’t be intimidated by making bean burgers – they take about as long as regular burgers to throw together, just with the addition of pulsing nuts and beans together to create the patties. Whether you’re vegetarian, cooking for those who are, or just want to add some fiber-rich, plant-based meals into your diet (Meatless Mondays, perhaps?) this burger is a great choice!
White Bean Ponzu Burgers with Quick Ponzu Pickles
Ingredients
For the Quick Ponzu Pickles:
- 1 large carrot
- 1 seedless cucumber
- ¼ cup Marukan Rice Vinegar
- 2 tablespoons Marukan Yuzu Ponzu
- 1 teaspoon sugar
- 1 teaspoon kosher or fine sea salt
- ½ teaspoon pepper
For the Sauce:
- 1/3 cup mayonnaise
- 1 tablespoon Marukan Yuzu Ponzu
- 1 teaspoon sriracha sauce
For the Burgers:
- ½ cup almonds (or other nuts)
- 1 (15-ounce) can white beans (cannellini, Great Northern) – drained, liquid reserved
- ½ cup gluten free breadcrumbs
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon kosher or fine sea salt
- ½ teaspoon black pepper
- 3 tablespoon Marukan Yuzu Ponzu sauce , divided
- 1 tablespoon vegetable or olive oil
- 4 gluten free hamburger buns , toasted
Instructions
Make the pickles:
- Using a vegetable peeler peel the carrot and cucumber into long ribbons. Combine the rest of pickles ingredients, add the vegetables, and let sit at room temperature while preparing the burgers and sauce.
Make the burgers:
- Pulse the nuts in a food processor until finely ground. Transfer to a mixing bowl. Pulse the beans until coarsely chopped. Add to the almonds along with the breadcrumbs, onion and garlic powders, salt, pepper, 2 tablespoons ponzu sauce, and 3 tablespoons of the reserved bean liquid. Mix well. Shape into 4 equal sized patties and refrigerate for at least 30 minutes.
- Heat a skillet over medium-high heat. Add the oil and let it get hot. Brush the remaining tablespoon of ponzu sauce on one side of the burgers. Place sauce side down in the skillet. Cook for 2-3 minutes per side.
- Serve on buns with sauce and quick pickles.
Make the sauce:
- Combine all sauce ingredients mixing well. Cover and refrigerate until serving time.
Nutrition
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