Homemade White Bean Burgers
User Reviews
5
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Prep Time
25 mins
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Cook Time
20 mins
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Additional Time
30 mins
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Total Time
1 hr 15 mins
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Servings
8 servings
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Calories
211 kcal
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Course
Main Course
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Cuisine
American
Homemade White Bean Burgers
Description
Homemade White Bean Burgers feature a mix of chickpeas and cannellini beans as their base, complemented by finely diced sautéed vegetables—red bell pepper, onion, and celery—that add moisture and mild sweetness. The inclusion of cooked quinoa and rolled oats adds body and helps absorb the moisture, while eggs act as a binder to keep the patties intact. A seasoning blend of Italian herbs, chili powder, paprika, and cumin introduces a balanced savory and slightly smoky flavor profile, with optional red pepper flakes for extra spice.
The preparation involves partial mashing of the beans with the sautéed vegetables to achieve a mixture that is about half mashed and half chunky, giving the burgers a substantial texture. The mixture is formed into eight tightly compressed patties, which helps them hold together during pan frying. The final result is a flavorful, satisfying patty with a texture that balances softness and a slight chew, supported by the use of oats and quinoa.
These burgers can be served as a vegetarian main dish, complemented by traditional burger accompaniments like buns, lettuce, tomato, and condiments. They also freeze well, making them convenient to prepare in advance for quick meals.
The recipe notes emphasize using either eggs or flax eggs for a vegan option and suggest chilling the patties to improve firmness before cooking. The quantity makes enough for immediate serving and freezing for later meals.
Ingredients
- 1 can chickpeas (15 oz)
- 1 can cannellini beans (15 oz)
- 1 cup red bell pepper finely diced
- 1.5-2 cups onion finely diced
- 1 cup celery finely diced
- 2 cloves garlic minced
- 3 TBSP olive oil (plus extra for pan frying burgers)
- 1 cup quinoa cooked
- 1 + ½ cups rolled oats not instant, or ground / quick oats
- 2 egg or flax eggs if vegan, large
- 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 black pepper freshly ground
- red pepper flakes for a spicer patty; add to taste, crushed
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 makes eight burgers, suitable for immediate use or freezing for future meals.
- For a vegan version, replace eggs with flax eggs as indicated.
- Chilling the formed patties before pan frying helps them hold together better.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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