Homemade veggie burgers can be intimidating, but these white bean veggie burgers are one of those recipes that quickly builds confidence in the kitchen.
They’re hearty, freezer-friendly, packed with vegetables, and surprisingly easy to make. Whether you’re vegetarian, trying to eat more plant-based meals, or simply looking for a budget-friendly dinner, these burgers deserve a place in your meal prep rotation.
One thing we’ve learned over years of meal prepping is that having homemade freezer meals on hand can make busy weeks so much less stressful. These burgers are exactly the kind of recipe future you will appreciate.
Why You’ll Love These Veggie Burgers
- Easy to customize with different vegetables and beans
- Freezer-friendly for up to 3 months
- Naturally vegan
- High in fiber and plant-based protein
- Budget-friendly ingredients
- Great for meal prep
Why White Beans?
White beans don’t get nearly enough credit.
They’re creamy without being mushy, mild enough to take on whatever seasonings you add, and sturdy enough to hold their shape in a veggie burger.
They’re also a pantry staple I reach for often because they’re affordable, filling, and incredibly versatile.
The combination of fiber and protein helps these burgers feel satisfying, even without meat.
The Secret to Veggie Burgers That Stay Together
One of the biggest frustrations people have with homemade veggie burgers is that they fall apart.
After making lots of different versions over the years, I’ve found one incredibly simple trick that makes a huge difference:
Freeze the patties for about 15 minutes before cooking.
That’s it.
Because these burgers don’t rely on eggs or other traditional binders, giving them a quick chill helps them firm up enough to flip easily in the skillet.
It’s become one of my favorite veggie burger tips, and I use it for plenty of other bean-based burgers too.
Do You Need a Flax Egg?
Not necessarily.
A flax egg (1 tablespoon ground flaxseed mixed with 2 tablespoons water) can provide a little extra binding if you’d like.
But I intentionally developed this recipe without requiring one because I wanted it to be simple and pantry-friendly.
If the mixture feels slightly soft before freezing, don’t worry—that’s completely normal.
Easy Ingredient Swaps
One of my favorite things about veggie burgers is how adaptable they are.
Try different beans
Swap the white beans for:
- Chickpeas
- Pinto beans
- Cannellini beans
- Great Northern beans
Just use one 15-ounce (425 g) can, no matter which variety you choose.
Mix up the vegetables
Feel free to substitute or add:
- Corn
- Bell peppers
- Shredded carrots
- Spinach
- Zucchini (squeezed dry)
- Green onions
- Mushrooms (cooked first)
If you leave one vegetable out, replace it with another so the burgers keep the same texture and volume.
Don’t Skip the Flour
You can use almost any flour you have on hand, including:
- All-purpose flour
- Whole wheat flour
- Gluten-free flour blend
- Oat flour
The flour absorbs excess moisture, making the patties much easier to shape.
Without it, the mixture will likely be too wet to hold together well.
Pan-Frying vs. Baking
Both methods work well, so choose whichever fits your schedule.
Pan-frying
- Crispier exterior
- Softer center
- Faster cooking
Baking
- Hands-off cooking
- Great for making a full batch at once
- Slightly firmer texture
If you’re meal prepping several servings, baking can save you a little active cooking time.
My Favorite Ways to Serve Them
These burgers are incredibly versatile.
Try them:
- On a toasted burger bun
- Wrapped in lettuce
- Over a salad
- With roasted sweet potato fries
- Alongside steamed broccoli or green beans
- Crumbled into a grain bowl
- With a fried egg for breakfast
One thing we often remind our members is that recipes don’t have to be used exactly one way. Turning leftovers into something that feels different is one of the easiest ways to avoid meal prep boredom.
Meal Prep & Storage Tips
These burgers keep beautifully, making them perfect for prepping ahead.
Store cooked burgers:
- In the refrigerator for up to 4 days
- In the freezer for up to 3 months
For the best texture, I recommend freezing at least half the batch in individual portions. That way, you can pull out exactly what you need instead of thawing everything at once.
It’s one of those small meal prep habits that saves both time and food waste.
Reheating Instructions
From the refrigerator:
- Reheat in a skillet over medium heat with a small amount of oil.
- Or warm in a 325°F oven until heated through.
From frozen:
Transfer the burgers to the refrigerator to thaw most of the way, then finish reheating in a skillet for the crispiest exterior.
While you can microwave them, the outside won’t stay as crisp.
Frequently Asked Questions
Can I freeze the burgers before cooking?
Yes! In fact, they’re perfect for it.
Freeze the uncooked patties on a baking sheet until solid, then transfer them to a freezer-safe container or bag. Cook directly from frozen or thaw overnight in the refrigerator.
Can I make these gluten-free?
Yes. Simply use a gluten-free flour blend or oat flour.
Can I make these without onions?
Absolutely. Leave them out or replace them with another finely chopped vegetable for a similar amount of texture.
Are these burgers kid-friendly?
Their mild flavor makes them easy to customize with your family’s favorite seasonings and toppings.
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
- Sheet Pan Salmon Burgers
- Sweet Potato and Black Bean Veggie Burger
Easy Freezer-Friendly White Bean Veggie Burgers
Ingredients
- 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
Instructions
- 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!
Video
Notes
The Bottom Line
These white bean veggie burgers are proof that homemade veggie burgers don’t have to be complicated.
They’re flexible, freezer-friendly, and built for real life…not perfection. Whether you prep an entire batch for the freezer or simply make enough for a few lunches, having them ready to go makes weekday meals feel much easier.
If you need more of that in your life, consider signing up for the WWL Meal Planning Program. You can get a Free Trial HERE.
Future you will be glad they’re waiting in the freezer.
Happy prepping!
Nessa says
What can I substitute for the quinoa?
workweeklunch says
You can substitute quinoa with oats!
William_Shush says
I made the black bean ones: huge approval from my husband (a recovering vegetarian who now has trouble eating a non-meat burger). They were absolutely delicious! I didn t have any pepper (used celery haha) and used local apple barbecue sauce instead of hot sauce. This week I m shooting for the lentil ones! You are my go-to person for food 3
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