White bean veggie burgers might not be the first thing you think of when we’re talking about veggie burgers, but these have a ton of advantages. I’m a meat and veggie burger fiend and probably eat a burger about once a week. Learning how to make really good veggie burgers at home definitely took my cooking skills up a notch! I’ve never been into frozen veggie patties (but they’re good in a pinch) and prefer these since they’re more customizable. Plus, I love the texture.
Why white beans?
Why not? They’re so versatile and they adapt to the flavors of whatever you cook with them, which makes them a meal prep winner. And they’re also really filling because they’re high in fiber and protein.
Theses beauties come together in about 30-40 minutes, including the time it takes to freeze them. That gives you just enough time to steam some veggies like broccoli or green beans, and make some sweet potato French fries.
Why freeze veggie burgers before cooking
So, these are vegan, which means there’s no binding agent. I don’t like dealing with flax eggs, typically, so I just left the patties to fend for themselves without anything to hold them together. It worked out a-ok if I followed one simple step beforehand. Freeze them. You have to freeze them for about 15 minutes before cooking. That way, they stay together in the pan!
This is actually a really good tip for all veggie burger construction: Freeze for about 15 minutes before you cook them. It really does help.
Of course, if you want to actually bind them, you can make a flax egg by combining a tablespoon of flaxseed with a couple of tablespoons of water and then add that to the bean mix. But it’s not 100 percent necessary. Whew!
How to substitute other beans in this white bean veggie burger
I think these would work well with chickpeas or pinto beans.
Just note that this recipe calls for a 15 oz (425 g) can of beans, so whatever you use, make sure it’s the same amount.
You are also encouraged to substitute the corn, red pepper or red onion with other ingredients. If you want to simply omit them, make sure to add an extra 1/2 cup of a veggie you DO like to add more flavors and textures.
Same goes with the flour. You can use any flour you want in this recipe, but I wouldn’t skip it because then the pattie “dough” will be too watery to form into nice veggie burgers.
Baking vs pan-frying these white bean veggie burgers
Either of these will work. But you can expect the texture to be a little different!
These burgers can be paired with anything you want. Throw ’em in a lettuce wrap or traditional bun with your favorite burger fixings. Pair them with sweet potatoes and green veggies like I did in the video below. I think they’d also go well with a greek salad, or maybe for breakfast with an egg!
How to Store and Serve White Bean Veggie Burgers
As mentioned, this is great with steamed veggies and some oven-baked fries of any kind. It’s be awesome with a big Caesar salad, too.
In terms of prepping and keeping, this dish will last in the fridge for up to four days and in the freezer for around three months. Reheat in a skillet or low oven from the fridge. Defrost most of the way in the fridge if cooking from frozen, and then pop it into a hot skillet with a smidge of oil.
If you make this, I recommend storing half of it in the freezer in individual portions so you have the ability to thaw only what you need. Store and eat the other half for your weekly meal prep.
Other Awesome Burger Recipes!
- Meal Prep Burger Bowl with Shake Shack Sauce
- Meal Prep Turkey Burger with Crispy Fries
- Spinach Feta Burgers with Lemon Dill Rice
Easy Freezer-Friendly White Bean Veggie Burgers
- 1 sweet potato or any potato you like
- 15 oz can of cannellini beans (any white bean would work)
- 1/3 cup quinoa
- 1/4 cup flour of your choice, I used whole wheat
- 1/2 cup red onion finely chopped
- 1 red bell pepper finely chopped (you only need 1/2 cup total)
- 1/2 cup corn I used canned corn
- 1 clove garlic minced
- 1/2 lemon for juice
- 1 tsp thyme
- 1 tsp garlic powder
- 1/2 tsp chipotle powder add more you like heat!
- 1/2 tsp cayenne optional, if you like heat
- salt and pepper to taste
- 2 TBSP olive oil
- Cook the quinoa according to the package. (Optional: rinse it first, as it helps to remove the bitterness.)
- Preheat your oven to 400 F.
- Toss the potato wedges in a bowl with the olive oil and salt and pepper to taste. Add cayenne or crushed red pepper, to taste, if you like! Transfer to a baking sheet prepped with foil or cooking spray (up to you) and bake for 30 mins, flipping halfway. They should be golden brown when ready.
- In the meantime, drain and rinse the beans. Mash them up with a fork or potato masher in a medium bowl.
- Add all the remaining ingredients except the oil to the bowl and mash it all together with the fork. It will look crumbly, and that's ok!
- Use your clean hands to shape the mixture into 6 patties. Transfer to a rimmed sheet or plate and freeze for 15-20 mins.
- Heat a skillet over a medium heat for 2-3 minutes, then add the oil and let it heat up for 1-2 mins. Add as many patties that can fit but don't overcrowd it. Cook on each side until brown, about 5 mins.
- Assemble: place the patties on the lettuce, stack the red onion and tomato next to them, then add the potato wedges. Let cool for 30 mins before placing in the fridge. Eat within 4 days and top with your garnishes and sauce before eating!