these Vegan White Bean Veggie Burgers are quick and easy veggie burgers are packed with protein and flavor – make ahead for fast lunches or dinners!
recipe originally published June 22, 2016
White Bean Veggie Burgers
SUMMER!
Although we had our first official summer gathering last weekend, we haven’t opened the grill yet. We served these White Bean Veggie Burgers, and I pan fried them. This is a recipe I have been making since January, so I haven’t had a chance to test drive their grillability yet.
I do know this is a fantastic vegan burger with a pan fried crisp on them, though. That is my preferred method for these, served piping hot with melty cheese and a bunch of crisp pickles and greens:
Look at the broccoli! I love seeing the simple, real whole food ingredients in the burger I am eating, don’t you?
These vegan burgers are also gluten and soy free – this is a HUGE benefit for those with allergies – a meat free burger that is also gluten and soy free is a rare find.
With enough flavor on their own, these burgers are not overpowering that you can’t dress them up however you’d like. Traditional – a melty cheddar slice, mustard, ketchup and pickles, or simple – pickle and Tangy Cheese Sauce:
You might have these six ingredients on hand?
Happy Summer!
White Bean Veggie Burgers
White Bean Veggie Burgers – these quick and easy veggie burgers are packed with protein and flavor – make ahead for fast lunches or dinners!
Ingredients
- 1 yellow onion, peeled and minced
- 3 cloves garlic, peeled and minced
- 1/2 cup finely diced broccoli florets
- 3 tablespoons tahini or cashew butter
- 2 (15 ounce) cans cannellini beans, drained well
- 1 1/2 cups uncooked gluten free oats
- 1 teaspoon kala namak (black salt - or use sea salt)
Instructions
- Preheat oven to 350 °F. Line a baking sheet with parchment.
- In a large skillet over medium heat, combine onion, garlic, and broccoli. Sauté in a bit of water until veggies are soft and onions are translucent. Remove from heat, stir in tahini / cashew butter.
- Add beans to a large mixing bowl, mash using a fork or potato masher. Add skillet mixture, oats and kala namak, stirring to combine completely.
- Using hands, form mixture into patties - mine were about 4 inches across, 3/4 inch thick?
- Place patties on prepared baking sheet, bake at 350 °F for 25 minutes.
- Once cooled, these can be frozen - wrap individually in foil, then store in plastic baggie.
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 67Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 203mgCarbohydrates: 9gFiber: 3gSugar: 1gProtein: 6g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
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about Kristina:
Kristina is spabettie! She discovered a love of cooking at an early age, and founded spabettie in 2010 to share vegan recipes. As the sole recipe developer and photographer, Kristina turned her culinary training into sharing flavorful and vibrant vegan food! She loves dachshunds, karaoke, drums, and travel.
spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
AJ says
Just made these, and while they’re tasty, 1 and 1/2 cups of oats was WAY too many. The mixture was very dry and crumbly, and the patties were oat cakes, and fall apart if you look at them funny. I did not use gluten free oats, since, well, I don’t have a gluten allergy or intolerance, but otherwise used run of the mill quick oats.
Maybe i’d have better luck running the beans through the food processor, and using half the oats, and will do that if I make them again.
Kristina Sloggett says
hmm, I really don’t understand how these can turn out dry, with two cans of beans (my patties are sometimes still on the wet side). the gluten free vs regular oats should not make a difference either. maybe I mash my beans to a consistency as if they were in a food processor, I don’t know.
I am puzzled – this is our standard go to burger, and I have not had this problem. I am sorry you had a different result – I am going to make these again soon, to see if I can figure out how yours turned out so different. I apologize, I am happy you like the taste!
AJ says
I had a hunch as I was mixing them that it was going to be too dry. Not your fault, should have gone with my gut. I think processing the beans and cutting back on the oats would have been perfect! I think finely mashing the beans to a near paste will help them hold together better!