I’ve always been able to appreciate a classic burger stacked with the usual fixin’s — lettuce, tomato, a slice of melty cheese, etc. But there’s something about a burger that screams do crazy things to me! once in a while.

However, this burger wasn’t my Plan A; in fact, I can’t even say that it was my Plan B. This bad boy was a Plan C after two other failed attempts.

Plan A was to create a sweet potato burger — but not just any sweet potato burger, y’all. This was going to be an ube (purple sweet potato) burger with a glorious violet hue that would entice even the most carnivorous of people. Unfortunately there was some sort of tomfoolery at the supermarket that day, because what I grabbed from the “Purple Sweet Potato” bin was white when I cut into it (albeit very purple on the outside, I swear). DISAPPOINT. I’m pretty sure I yelled an obscenity or two, and I’m pretty sure some neighbors heard me (it’s been nice out, and I keep forgetting that I have the windows open).

Onto Plan B. I had white cannellini beans in my pantry, so I figured I could use those for a hearty plant-based burger. Not as pretty as a purple burger, but hopefully delicious all the same. I adapted a recipe from BHG, and it was plain AF. Flavorless. So then what?

Onto Plan C. Back in my meat-eating days, I had made up a stellar burger that I named the Bangkok Burger. The patty was made up of a beefy mix of soy sauce, ginger, garlic and hoisin sauce. I remember it being ridiculously flavorful and all kinds of swoon-worthy, so I brought that and smashed it into this white bean burger concept because, I *will* say, that cannellini beans make for one hell of a sturdy veg burger. There is no falling apart here; the only thing that will crumble is you, in a state of elation.

White Bean Burger With Sesame Ginger Slaw + Gochujang Yogurt Spread


White Bean Burger With Sesame Ginger Slaw + Gochujang Yogurt Spread

When you blend the ingredients of this patty together, you’ll be confident about it’s stability immediately. The patties are easy to form and they’re gluey (don’t worry, that goes away once you cook them through). I do suggest refrigerating them for at least 30 minutes, much like any veg-based patty or cheatball.

White Bean Burger With Sesame Ginger Slaw + Gochujang Yogurt Spread

White Bean Burger With Sesame Ginger Slaw + Gochujang Yogurt Spread

As for the yogurt spread, you can get super creative with this. You can replace the Gochujang with wasabi, Sriracha, sambal oelek or just plain soy sauce. And, because it’s Greek yogurt-based, you don’t have to feel bad about slathering on some extra.

White Bean Burger With Sesame Ginger Slaw + Gochujang Yogurt Spread

Get the Recipe:

White Bean Burger With Sesame Ginger Slaw + Gochujang Yogurt Spread

This White Bean Burger With Sesame Ginger Slaw + Gochujang Yogurt Spread offers up a ton of flavor and, best of all, it doesn't fall apart when you bite into it.


  • Burger Patties:
  • 15 ounce can of cannellini beans, white kidney 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 tsp freshly grated ginger
  • 2 TBSP hoisin sauce
  • 2 TBSP Kikkoman Low Sodium Soy Sauce
  • 1 TBSP olive oil
  • 4 fresh burger buns
  • Sprouts for garnish
  • Sesame Ginger Slaw:
  • 2 cups of shredded or julienned cabbage
  • 1 cup shredded or spiralized carrot
  • 1/4 cup pickled red ginger, Kizami Beni Shoga, pickled in plum vinegar, sliced into thin strips; OR 1 tsp freshly grated ginger
  • Juice of half a lime
  • 1 TBSP toasted sesame oil
  • 1 TBSP vinegar
  • 1 TBSP toasted sesame seeds, optional
  • Gochujang Yogurt Spread:
  • 1 cup plain Greek yogurt
  • 1 TBSP gochujang hot sauce * See notes, gradually add more if you want more heat
  • 2 tsp Kikkoman soy sauce


  • Burger Patties:
  • 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. Pulse until everything is broken down and will hold together. (It's okay if a few scallions and peanuts are still in full form).
  • Shape the bean mixture into four 1/2-inch-thick patties.
  • 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 bread crumbs, turning to coat.
  • Preheat a large skillet over moderate heat.
  • Carefully add the patties to skillet and cook for 10 to 12 minutes, or until heated through, flipping the patties once halfway through. (If the patties brown too quickly, reduce heat to medium-low.)
  • Sesame Ginger Slaw:
  • Place all of the ingredients in a large bowl and toss until everything is evenly coated. Set aside.
  • Gochujang Yogurt Spread:
  • In a small bowl, mix together the yogurt, hot sauce and soy sauce. Mix well, and taste. Add more hot sauce to meet your preference.
  • Assembly:
  • Place the burgers onto their buns and top with slaw and sprouts.
  • Take the top half of the bun and slather on the yogurt sauce.
  • Close your burger and enjoy.


For the Gochujang Yogurt Spread, you could replace the gochujang hot sauce with wasabi (start with 1 tsp if so), Sriracha, sambal oelek or soy sauce. Always start with less than you think you need and gradually add more to taste.