White Bean Veggie Burgers

I am all about alternative burgers lately! I have a big stack of recipes waiting in the wings, some to be posted and others itching to be made. By alternative burgers I mean fish, vegetables and beans. No beef allowed.

Not that I have anything against beef, I love a traditional burger just as much as a veggie bean burger. I’m just looking for variety. I get bored eating the same things over and over. I need  options. We all  do. To spice up our lives.

The burgers are made of cannellini beans, sauteed onions, roasted red peppers, garlic, finely chopped baby spinach and thyme, with egg and seasoned bread crumbs to bind them together. They are pan-fried in olive oil to give them a crusty, golden brown crust and served on homemade sweet potato rolls. A perfect pairing.

The bean burgers are every bit as tasty and satisfying as their beef counterparts. My Dad, who’s famous for asking is there meat in this? ate the leftovers for breakfast. For breakfast.  Then said he wouldn’t mind if I made more. My meat-loving Dad, bless his heart.

Take that, beef!

White Bean Veggie Burgers

Rating: 51

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 6 burgers

White Bean Veggie Burgers

Pan-fried veggie burgers with cannellini beans, sauteed onions, roasted red peppers and baby spinach.


2-3 tablespoons olive oil
1 small onion, finely chopped
4 large garlic cloves, minced
1 roasted red pepper, diced
1 teaspoon Italian seasoning
sea or kosher salt and fresh black pepper
2 cans white beans, drained and rinsed
1 cup baby spinach, finely chopped
2 tablespoons fresh lemon juice
½ cup seasoned bread crumbs
1 egg, beaten
olive oil or vegetable oil, for pan-frying
soft buns, for serving*


  1. Heat olive oil in a large skillet over medium low heat and saute onion until translucent, add garlic, saute until fragrant, add red pepper and Italian seasoning, season well with salt and pepper and saute 4-5 minutes, remove from heat.
  2. In a large mixing bowl mash the beans with a potato masher leaving them a little chunky. Add spinach, lemon juice, bread crumbs, egg and sauteed vegetable mixture. Season well with salt and pepper. Use a fork to mix well. Refrigerate 1/2 - 1 hour.
  3. In a large skillet heat enough oil to generously cover bottom of pan over medium heat. Shape into 6 equal-sized patties. Fry 3 patties at time, about 5 minutes on each side or until browned.
  4. Serve immediately on buns with the condiments of your choice.


*They are perfect on these Sweet Potato Rolls



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