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Homemade White Bean Burgers
5 from 87 votes

Homemade White Bean Burgers

Homemade White Bean Burgers combine chickpeas and cannellini beans with sautéed red bell pepper, onion, celery, and garlic, bound together by cooked quinoa, oats, and eggs. The patties are seasoned with a blend of Italian herbs, chili powder, paprika, cumin, and optional red pepper flakes for heat. This recipe yields eight tightly packed burgers with a slightly sticky texture, providing a hearty and textured vegetarian option that holds together well for pan frying.

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

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

    Cup of Yum
  1. Drain and rinse beans, then set aside.
  2. 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.
  3. Once the veggies are tender, add garlic sauté until fragrant, approx. 30 seconds.
  4. 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!
  5. To make the patties, your veggie mixture into 8 tightly packed balls.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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

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%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 211

% 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.