Dijon & Herb White Bean Burgers with Maple Mustard Glaze & Fennel Slaw

Serving: 4
Cooking time: 40 minutes
Picture of Laura Wright

Laura Wright

The First Mess

Dijon & herb white bean burgers with maple mustard glaze & fennel slaw

Ingredients

Burgers

  • 19 oz (561 ml) can navy beans, drained and rinsed (about 1 ¾ cups beans)
  • 2 medium shallots, peeled and chopped
  • 2 cloves garlic, peeled and sliced
  • 2 teaspoons (10 ml) olive oil, plus extra
  • 1 teaspoon (1 g) fresh rosemary, chopped 
  • 1 teaspoon (1 g) fresh thyme, chopped 
  • ¼ teaspoon (0.5 g) piment d’espelette (or to taste)
  • 1 tablespoon (7 g) ground flaxseed
  • ¼ cup (30 g) oat flour
  • ⅓ cup (80 g) cooked mashed potato
  • Sea salt and ground black pepper, to taste
  • 1 tablespoon (15 ml) Maille Dijon Original Mustard
  • 2 tablespoons (30 ml) Maille Old Style Mustard, divided
  • 3 teaspoons (15 ml) vegetarian Worcestershire sauce, divided
  • 1 tablespoon (15 ml) maple syrup

Fennel slaw

  • 1 small fennel bulb, thinly shaved
  • 2 tablespoons (30 ml) olive oil
  • 1 tablespoon (15 ml) Maille White Wine Vinegar
  • 1 teaspoon (5 ml) Maille Old Style mustard
  • Sea salt and ground black pepper to taste
  • Burger buns
  • Extra Dijon mustard

Preparation

  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  2. Place the drained navy beans on ⅔ of the baking sheet, spreading them out into a single layer. Place the chopped shallots and sliced garlic on the other ⅓ of the baking sheet. Sprinkle the rosemary, thyme, and piment d’espelette over the shallots and garlic, and drizzle with the olive oil. Toss shallots and garlic until evenly coated and spread out into a single layer.
  3. Pop the baking sheet into the oven and bake for 20-25 minutes, or until the beans have dried/cracked open significantly and shallots are slightly browned and soft. Allow to cool.
  4. While the navy beans and shallots are roasting, place the following items in a food processor: ground flaxseed, oat flour, 1 tablespoon Dijon mustard, 1 tablespoon wholegrain mustard, 2 teaspoons Worcestershire sauce, cooked mashed potato, and some salt and pepper.
  5. Once the navy beans and shallots have cooled, transfer them to the food processor. Pulse until the mixture becomes thick and slightly unified. Avoid over processing! There should be chunks of navy beans in the mix still, which should hold together when pinched. Taste the mixture. It should be flavourful and well-seasoned!
  6. Portion the burger mixture into 4 patties that are about ¾ of an inch thick. Place the burgers on a plate or baking sheet and pop in the freezer for 20 minutes.
  7. In a small bowl, whisk together the remaining grainy mustard, remaining Worcestershire sauce, and maple syrup.
  8. Preheat the grill to medium for 10 minutes and oil the grates. Retrieve the burgers from the freezer and place them on the hot grill. Brush the top facing sides with oil. Let the burgers cook on one side for 6-7 minutes, or until browned and releasing from the grates. Flip them over and repeat the 6-7 minute cooking process on the other side.
  9. Brush the browned, top facing side with the grainy mustard/maple mixture and flip over to get some caramelization for about 1 minute. Repeat this process with the other side.
  10. To make the fennel slaw, combine the shaved fennel, olive oil, white wine vinegar, wholegrain mustard, salt, and pepper in a bowl. Toss to combine. 
  11. Serve the Dijon and herb white bean burgers hot with buns, fennel slaw on top, and extra Dijon mustard if desired.

Notes: These burgers can also be baked in at 400°F oven for about 15 minutes. Brush a bit of oil on each side and flip them over halfway through. Apply the maple mustard glaze towards the end of the baking time.

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