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




  1. Maggie Berray says

    I’m going to make these for my boyfriend and me this weekend. I’m going to leave out the roasted red pepper, though, and add extra onion since my bf doesn’t care for roasted red peppers in things. 

    I’ve been trying to find a great healthy veggie burger recipe that wouldn’t break the bank, have weird ingredients (I’ve seen some with peanuts before) or yield a strange flavor or texture (like storebought veggie burgers sometimes have). Your recipe looks really darn good so I had to try it!

    I’ll be serving them on pretzel hamburger buns with extra spinach and a thick slice of beefsteak tomato as a topper. Thanks for the recipe!

  2. Ivy says

    These sound wonderful Reeni.  I skipped your Macadamia cheesecake on purpose as I am on a diet and spotted the healthier burger.  I love burgers made with dried legumes and I am sure they would be equally delicious if grilled and served with a salad.

  3. Reeni says

    Thanks for making them Kristin! Sorry you had such problems with them falling apart. They are pretty fragile – I use my spatula to pat them together if needed as they cook.

    • Kotuku33 says

      I’m going to make these tomorrow night. Do you think adding an extra egg would firm them up a bit more?

      • Reeni says

        I’m not sure if that would make them smooshier or firmer. Just be sure to pack them together tightly as you form them and handle them gently. If you see them falling apart in the pan use your spatula to pat them back together. You should use a soft bun too. My friend made them and didn’t have any trouble with them falling apart – she served hers on top a salad. Let me know how it goes!

      • Reeni says

        Yay! I’m glad you like them! Thanks a lot for making them and I’m glad the extra egg worked out well. Have a great night!

  4. Kotuku33 says

    I'm going to make these tomorrow night. Do you think adding an extra egg would firm them up a bit more?

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