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: 67 Total Fat: 1g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 0mg Sodium: 203mg Carbohydrates: 9g Fiber: 3g Sugar: 1g Protein: 6g
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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!
Marie says
I made these last night- so yummy. My picky 13 y.o. son ate 2, which was such a pleasant surprise. My mother-in-law is visiting and she even liked it. (or at least she ate it w/o giving most of it to the dog) The were easy to make. I plan on making a large batch on the weekend and freezing for quick meals during the week or if the kids want one after school (or in lunches maybe). Thanks for a great new recipe for my binder.
Kristina Sloggett says
you are SO WELCOME, Marie! picky son eating two – THAT is a great review! 🙂 glad your MIL enjoyed too – and maybe the dog? 😉 this is one of our favorites – so happy it will be yours too! cheers, Kristina
suzi says
I made these this week. made 6 hearty burgers which I baked in the oven then crisped up as I needed them,in a hot oiled pan. the best way I served them was tucked into a warm flour tortilla with a slice of Daiya provolone all warmed together in the pan, then I added some vegan mayo and sliced pickles. very very good!!!
suzi says
actually I think it made 7!!
Kristina Sloggett says
ah, so happy you like them, Suzi! your tortilla wrap sounds SO GOOD too… 🙂
Silvia Rahim says
Hi! How do Wendy sautée the veggies with water? The pan won’t burn? How much water? Please let me know I would love to make this! Thanks!
Kristina Sloggett says
hi Silvia! no, it doesn’t burn (I am usually around medium – low to medium heat – all cooktops are different, so I’d just watch it closely.) I usually just have a measuring cup of water nearby, and begin with a tablespoon or so. sometimes an onion needs just that, sometimes they are drier and need more – it is never a set amount, but I really don’t think I use more than a few tablespoons total, one at a time.
hope that helps – enjoy the burgers!
Silvia Rahim says
Thank you so much for your reply!! I am going to make them tonight! 🙂
Kristina Sloggett says
hi Kate, I am trying to think of why yours don’t look at least similar to the photo… I use regular size oats (in the photo just above the recipe, the one with the cheese sauce that looks different from the others, I think there is an oat showing just a bit right of center) and have made this recipe many times, they always look similar to this. with 2 cans of beans, I cannot imagine why the oats sound like they take over in yours? can you tell me more, I want to help. thank you! Kristina
Katherine says
Did you cook the oats before you added them in?
Kristina Sloggett says
hi Katherine – I did not cook them, they were dry. (updated the ingredients list to reflect dry oats.) thanks!
Cadry says
I love the whole food ingredients in these! I don’t shy away from Field Roast or Gardein burgers, but sometimes it’s nice to have burgers that are packed with broccoli and beans. 🙂
Laura @ Sprint 2 the Table says
These are the meatiest bean burgers I’ve never seen… if that makes sense… LOL! Pinned them to try. 🙂
Elle says
Ah, they CAN be frozen. That’s for me. These look really good and I am going to try them. No bun for me, but lots of greens! Thanks for sharing.
Kristina Sloggett says
I break up the warm burger over a crisp cool salad (I love that!) – no bun needed! 🙂
Kristen says
I am so making these to keep in freezer for quick lunches~~
Kristina Sloggett says
yes – that is exactly what I do! a quick pan fry takes no time at all – so good!
Jojo W says
Will these freeze? I’m the only one in my house that would eat them and they sound great but 8 in a row is a stretch for me!
Kristina Sloggett says
hi Jojo – yep! in the last line in the recipe instructions I share that these freeze well – I have done it with several batches – enjoy!
Jojo W says
Sorry, I can totally see that now, it was early in the morning for me, apparently I don’t read well then, oops! Thank you
susan / the wimpy vegetarian says
I make black bean burgers a lot, but never thought to make white bean burgers! What a stellar idea!
Kristina Sloggett says
thanks Susan! I love the white beans…
Shirley @ gluten free easily (gfe) says
I love bean burgers and these look fantastic, Kristina! I’m intrigued by the addition of the broccoli. Must try that next time!
xo,
Shirley
Kristina Sloggett says
thanks Shirley! I love the broccoli 🙂