If you’re looking for a veggie burger that’s packed with plant-based protein and loads of flavor, this white bean burger recipe is a must-try! These patties have a great balance of texture from the mashed beans, sun-dried tomatoes, and crunchy bread crumbs. Unlike many veggie burgers, you won't need a food processor—just a potato masher and a bit of muscle! Whether you're making them for a quick weeknight meal or prepping ahead for future meals, these burgers are satisfying and easy to whip up with pantry staples like canned white beans.
Ingredient Notes
- White beans: I use two cans of white beans like cannellini or great northern beans for convenience. Be sure to rinse and drain them well before mashing.
- Red onion: One finely minced red onion adds a sharp bite and sweetness that pairs beautifully with the sun-dried tomatoes.
- Garlic: Three cloves of minced garlic bring a ton of flavor to the mix.
- Parsley: A quarter cup of chopped parsley adds a fresh, herby flavor.
- Sun-dried tomatoes: Use one-third cup of oil-packed sun-dried tomatoes, finely chopped. Don’t forget to reserve three tablespoons of their flavorful oil.
- Bread crumbs: You’ll need half a cup of bread crumbs to help bind the burger mixture together and give the patties structure.
- Seasonings: This recipe calls for one tablespoon of dried oregano, one teaspoon of salt, and a quarter teaspoon of black pepper to round out the flavor. You could also toss in a pinch of onion powder or garlic powder for extra depth.
Instructions
Start by mashing the two cans of drained white beans with a potato masher in a large bowl until they’re mostly smooth but with a few chunks for texture.
Add the minced red onion (1), three minced garlic cloves, ¼ cup of chopped parsley, ⅓ cup of chopped sun-dried tomatoes, and three tablespoons of sun-dried tomato oil to the mashed beans. Stir everything together with a wooden spoon until well combined. Next, add ½ cup of bread crumbs, 1 tablespoon of dried oregano, 1 egg, 1 teaspoon of salt, and ¼ teaspoon of black pepper to the bean mixture. Continue mixing until all the ingredients are fully incorporated. If the mixture feels too wet, add a little more bread crumbs or oat flour to help firm it up.
Once the white bean burger mixture is ready, form the mixture into patties. This recipe makes about 4-6 patties, depending on how thick you like them. Place the patties on a parchment-lined baking sheet and let them chill in the fridge for about 15 minutes to firm up. This step makes them easier to cook without falling apart.
To cook, heat a large skillet over medium heat with a thin layer of olive oil. Cook the patties on each side for about 4-5 minutes, or until they turn golden brown. You can also bake them in a toaster oven at 375°F for about 20 minutes, flipping halfway through for even browning.
How to Serve
- Serve on your favorite bun with vegan mayo, lettuce, and sliced tomato.
- Pair with sweet potato fries or a Caesar salad for a complete meal.
- Top with your favorite burger toppings like avocado, fresno peppers, pickled onions, or hot sauce.
- Try topping with pesto or (my favorite) whipped feta for an extra flavor boost!
Tips, Tricks, and Alterations
- Can’t find cannellini beans? Navy beans or great northern beans work just as well in this recipe.
- Gluten-free option: Swap the bread crumbs for oat flour or chickpea flour to make this recipe gluten-free.
- Add some crunch: Toss in sunflower seeds or your favorite herbs for extra texture and flavor.
- Make ahead: These burgers freeze well! Store them in an airtight container or zip-top bag in the freezer for up to 3 months.
- Customize: For a fun twist, swap out the sun-dried tomatoes with roasted red peppers or add some parmesan cheese to the mix.
- Other burger ideas: If you love these, try my black bean burgers next time!
If you’ve tried this White Bean Burger Recipe or any other recipe on BalancingBowls, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, and Pinterest to see more tasty meals and anything else I’m up to.
Recipe
White Bean Burger
Ingredients
- 2 cans white beans rinsed and drained
- 1 red onion finely minced
- 3 cloves garlic minced
- ¼ cup parsley chopped
- 1 cup bread crumbs
- ⅓ cup sun-dried tomatoes chopped
- 3 tablespoon sun-dried tomato oil
- 1 egg
- 1 tablespoon dried oregano
- 1 teaspoon salt
- ¼ teaspoon black pepper
Instructions
- In a large bowl, mash 2 cans of white beans with a potato masher until mostly smooth but still slightly chunky. Stir in 1 finely minced red onion, 3 minced garlic cloves, ¼ cup chopped parsley, ⅓ cup chopped sun-dried tomatoes, and 3 tablespoon of sun-dried tomato oil. Add ½ cup of bread crumbs, 1 egg, 1 tablespoon of dried oregano, 1 teaspoon salt, and ¼ teaspoon black pepper, and mix until fully combined.
- Form the mixture into 4-6 patties. Let the patties chill in the fridge for 15 minutes.
- Heat a large skillet over medium heat with olive oil and cook the patties for 4-5 minutes on each side, or until golden brown.
Did you make this recipe? Let me know!