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
- ½ cup finely diced broccoli florets
- 3 tablespoons tahini or cashew butter
- 2 (15 ounce) cans cannellini beans, drained well
- 1 ½ 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, ¾ 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.
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 🙂