this vegan White Bean Veggie Burgers recipe is quick and easy, and packed with protein and flavor. add to your meal prep for fast lunches or dinners!
recipe originally published June 22, 2015
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Foolproof veggie burger recipe
Look at the broccoli! I love seeing the whole food ingredients in the burger I am eating, don’t you?
We love all types of veggie burgers – from homemade to restaurant style to store bought – and this white bean veggie burger recipe is our go to. This is the burger that we make most often.
These white bean veggie burgers check all the boxes:
- easy to make
- packed with protein AND veggies
- don’t fall apart
- great on the grill, baked, AND pan fried
How do you make white bean veggie burgers?
The method is quick and easy! Sauté the onion, garlic and broccoli. Add the nut butter to the sautéed veggies. Mash the beans, add the sauté and oats, form into patties and bake!
I bake these and we enjoy them all week: as burgers, over salads, in wraps. We usually pan fry when reheating, unless the grill or smoker is up and running. Vegan qhite bean veggie burgers are very good on the smoker!
Are veggie burgers gluten free?
These burgers are gluten free. We sandwich our burgers between gluten free buns or roll up in a gluten free tortilla wrap.
Also, these burgers are soy free. This is good news for those with allergies, where so many vegan alternatives contain gluten and or soy.
What should I top these burgers with?
These burgers are mild enough in flavor that any topping is good! We often go traditional with the classic burger fixings like a slice of melty cheese, lettuce, tomato, pickle, mustard and ketchup.
Add some tangy flavor with Thousand Island Dressing.
I love to pile on the lettuce, avocado, and Green Goddess for a simple green stack.
If you’re craving a spicy burger, add some Mango Habanero Guacamole!
For some over the top comfort food, I will add a generous pour of Tangy Cheese Sauce.
What should I serve with vegan white bean veggie burgers?
As with the toppings, these burgers love traditional classics like potato or macaroni salad. Depending on the flavors you stack your burger with, we’ve added some options for sides that break tradition a bit.
These veggie burgers pair well with sides like:
- Hawaiian Mac Salad
- Lemon Piccata Potato Salad
- Vegan Jello Salad
- Ginger Lime Brussels Sprouts
- Buffalo Cauliflower
- Mango Edamame Quinoa Salad
- Sesame Broccoli Salad
How can I store leftovers?
White bean veggie burgers will last a week in the fridge. Once they are completely cooled, tightly wrap the pancakes or store in a container with a sealing lid.
If you won’t use them within the week, these burgers can also be frozen if you are meal prepping for long term. Separate each burger with parchment, tightly wrap and store in a sealing freezer bag. Use the frozen burgers within 2 months.
More bean recipes
If you loved these white bean veggie burgers, you might want to try a few other bean recipes:
- Easy Bean and Cauliflower Rice Enchiladas
- Classic Seven Layer Dip
- Smoky White Chili With Hatch Avocado Cream
- Roasted Garlic White Bean Dip
- Crunchwrap Supreme
More vegan burger recipes
You can never have too many burger recipes. And, I’m sharing a few of my favorites with you below in case you’d like to try more.
Did You Make These Veggie Burgers?
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White Bean Veggie Burgers
these quick and easy veggie burgers are packed with whole food ingredients, protein and flavor – add to your meal prep for quick 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.
Notes
dairy, egg, soy and gluten free, vegan recipe
yield: 8 burger patties
How can I store leftovers?
White bean veggie burgers will last a week in the fridge. Once they are completely cooled, tightly wrap the pancakes or store in a container with a sealing lid.
If you won't use them within the week, these burgers can also be frozen if you are meal prepping for long term. Separate each burger with parchment, tightly wrap and store in a sealing freezer bag. Use the frozen burgers within 2 months.
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 147Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 122mgCarbohydrates: 19gNet Carbohydrates: 11gFiber: 8gSugar: 1gProtein: 1g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
about Kristina:
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more…
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.
Mary mark says
They aren’t gluten a asks soy free with tahini!! Good thing I don’t need the gf trend because I love these burgers anyway.
Kristina Sloggett says
hello Mary mark, every brand of tahini I have used (Artisana, SOOM, Joyva) is made of ground sesame seeds only, and is gluten free and soy free. if you are not allergic to sesame, you should be fine.
thank you for the message, I am happy you like these burgers!
Bo says
This is my son’s fave burger! I make them twice a mo at last, we fry the in a pan with sesame oil or butter yum! Thank you!!
Kristina Sloggett says
thank you, Bo! you just made my day. I LOVE that this is your son’s favorite, he’s in good company. CHEERS.
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!