Homemade White Bean Burgers

Name: Homemade White Bean Burgers
Prep time: 25 min
Cook time: 20 min
Total time: 1 h 15 min
Yield: 8 servings
Ingredients: 1 can chickpeas; 1 can cannellini beans; 1 cup finely diced red bell pepper; 1.5-2 cups finely diced onion; 1 cup finely diced celery; 2 cloves garlic, minced; 3 TBSP olive oil; 1 cup cooked quinoa; 1 + ½ cups rolled oats or ground/quick oats; 2 large eggs; 1 tsp Italian seasoning blend; 1 tsp chili powder; 1 tsp paprika; 1 tsp cumin; ½ tsp kosher salt; 1/8-1/4 tsp freshly ground black pepper; crushed red pepper flakes

User Reviews

5.0

87 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Additional Time
30 mins
Total Time
1 hr 15 mins
Servings
8 servings
Calories
211 kcal
Course
Main Course
Cuisine
American

Homemade White Bean Burgers

Reese Morris

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Let's get our veggie burger on with these Homemade White Bean Burgers!

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Ingredients

Servings

1 can chickpeas (15 oz)
1 can cannellini beans (15 oz)
1 cup finely diced red bell pepper
1.5-2 cups finely diced onion
1 cup finely diced celery
2 cloves garlic, minced
3 TBSP olive oil (plus extra for pan frying burgers)
1 cup cooked quinoa
1 + ½ cups rolled oats or ground/quick oats (not instant)
2 large eggs or flax eggs if vegan
1 tsp Italian seasoning blend (I use salt-free Mrs. Dash)
1 tsp chili powder
1 tsp paprika
1 tsp cumin
½ tsp kosher salt
1/8-1/4 tsp freshly ground black pepper
crushed red pepper flakes for a spicer patty; add to taste

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Instructions

Drain and rinse beans, then set aside.
Dice and mince your veggies and garlic. Sauté celery, onion, and red pepper in 3 TBSP of oil. Season with a pinch of salt and pepper, to taste.
Once the veggies are tender, add garlic sauté until fragrant, approx. 30 seconds.
Transfer to a large bowl and add the beans, quinoa, spices, and half the oats. To help hold the burgers together, partially mash beans into veggies with a large fork, mashing about 1/2 of the mixture and leaving the rest mostly whole. Partially whisk eggs and mix into the veggie mixture. Lastly keep adding remaining oats until desired texture is reached. The mixture will be a bit sticky, which is what we're going for!
To make the patties, your veggie mixture into 8 tightly packed balls.
Cup each in the palm of your hands and squeeze tightly, rotating as you gently but firmly press it into a disc using your thumb. Tightly packing each patty will help them hold together, as will chilling. I like mine on the thiner side so middles cook all the way through, but not so thin that they won't hold their shape.
Form into 8 patties, place on two parchment paper lined plates (or a baking sheet if you have room) and refrigerate 30 minutes or longer.
Feel free to prep these overnight, leaving them covered int the fridge to chill. I typically make one burger right away and then leave the remainder in the fridge overnight. The following day I cook up the rest of the burgers and split the batch between the fridge and freezer.
Ready to eat? Pour a tablespoon or two of oil in a skillet, heat to medium-high, so the burgers sizzle when you add them to the pan. Cook for a few minutes on each side until you're left with a golden crust. and a warm center. Repeat for each burger, or cook two at once if you have a big enough pan! I'd skip crowding all four together just because they're a pain to flip when all up in eachother's business.
Once they've had a chance to partially freeze you can pile them in baggies or your favorite airtight container. To re-heat frozen veggie burgers, simply pop on a lined baking sheet in the oven or toaster oven for approx. 20 minutes at 400°F. Bake until the outside is crispy and the center is hot.

Notes

This recipe yields 8 delicious veggie burgers; some to scarf now and a few to freeze for later
For a vegan veggie burger, use two flax eggs in place of the eggs.
flax eggs
Nutrition Facts are an estimate gathered using an online recipe nutrition calculator. Values calculated for the veggie burger patties, adjust as needed with choice of toppings and extras.

Nutrition Information

Show Details

Calories 211kcal (11%) Carbohydrates 29g (10%) Protein 8g (16%) Fat 8g (12%) Saturated Fat 1g (5%) Cholesterol 41mg (14%) Sodium 300mg (13%) Potassium 243mg (7%) Fiber 6g (24%) Sugar 3g (6%) Vitamin A 940IU (19%) Vitamin C 26.6mg (30%) Calcium 71mg (7%) Iron 2.9mg (16%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 211 kcal

% Daily Value*

Calories	211kcal	11%
Carbohydrates	29g	10%
Protein	8g	16%
Fat	8g	12%
Saturated Fat	1g	5%
Cholesterol	41mg	14%
Sodium	300mg	13%
Potassium	243mg	5%
Fiber	6g	24%
Sugar	3g	6%
Vitamin A	940IU	19%
Vitamin C	26.6mg	30%
Calcium	71mg	7%
Iron	2.9mg	16%