I love a good veggie burger, but sometimes I need to be very simple. As in, no chopping or long prep times. So, I whip up a few of my cannellini bean burgers from time to time.
Load the burgers up with your favorite bun, toppings, and sauces, and you’ve got something delicious.
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Why You’ll Love This
- This vegan cannellini bean burger is packed with plant-based protein and fiber!
- Need something quick? You’ll have veggie burgers ready in MINUTES with this recipe.
- It’s a kid-friendly recipe and it’s perfect for a weeknight dinner.
For more burger recipes, check out our black bean tofu burger and black bean rice burger.
Ingredients & Substitutions
- Chia Seeds – For a veggie-friendly egg replacement, chia seeds are a great alternative! Mixing chia seeds and water creates a gel-like substance, which helps bind the cannellini bean burger together.
- Cannellini Beans – This is the main star of the recipe. We’re using canned cannellini beans, but any white bean variety will work, too.
- Oats – We’ll be especially using oat flour, which can be made in seconds. Take rolled oats and blend until flour-like. The oat flour will soak up some of the moisture and also act as a binder.
- Garlic Powder – Garlic powder will bring some flavor to the burgers. If you’re not into garlic powder, switch to onion powder, instead. Or, go for any blend of dry seasonings or spices you enjoy.
- Smoked Paprika – Add as much as little as you like. Smoked paprika will give some color and smoky flavor to the burger.
- Salt
- Oil – Use any kind of oil you like or have on hand. I love using olive oil to cook these burgers!
What To Eat With Cannellini Burgers
My favorite way to serve veggie burgers is by loading them up with a variety of toppings. Sliced red onions, avocado, and sprouts are my favorite burger toppings. Other toppings may include tomatoes, pickles, sauces, peppers, vegan bacon, and lettuce.
As for sides, a classic pile of french fries or potato wedges is always a great choice.
Other sides to include with your cannellini burger can be sweet potato fries, onion rings, chips, zucchini fries, salad, slaw, corn on the cob, pasta salsa, and macaroni & cheese.
For a summer-appropriate side, I recommend homemade potato salad!
Recipe FAQs
How Do You Keep Bean Burgers from Falling Apart
Because we’re going full veggie – we won’t be using eggs in this recipe.
This means we’ll need to replace the eggs with a binder that is plant-based-friendly and works just as well as eggs.
That’s where chia seeds come in.
When chia seeds and water are mixed together and left to sit for about five minutes, they become gel-like, similar to eggs. They are the perfect ingredients to bind the veggie burger
How To Store
You can make the uncooked veggie burger patties ahead and use them when you’re ready.
If stacking them in the freezer, place a piece of parchment paper between each burger. Cook them right from the freezer.
The burgers can also be kept in the refrigerator in a tupperware or reusable silicone bag for up
to a few days.
Recipe Tips
- You can mash cannellini beans with a potato masher or with the back of a fork.
- Feel free to get creative with the spices – there isn’t a hard rule. Add more or less, or switch them up.
- Veggie burgers hold better after being placed in a container and firmed up in the refrigerator or freezer for a little while – about 20-30 minutes. However, if you want to go straight to cooking – that’s fine too.
- For large burger patties, separate the mix into two instead of four.
Want more burger ideas? Check out our list of plant-based burgers with gluten-free, oil-free, soy-free, high-protein, low calories options!
Tried out this Cannellini Bean Burger recipe?
Please leave a comment below, share it, rate it, or tag a picture @plantbasedandbroke on Instagram and hashtag it #plantbasedandbroke. Show off that creation with us.
Cannellini Bean Burgers (with Pantry-Friendly Ingredients)
Ingredients
Chia Egg
- 1 tablespoon chia seeds
- 3 tablespoons water
Cannellini Veggie Burgers
- 1 can cannellini beans (15.5 ounces) drained and rinsed
- 5 tablespoons oat flour (see note #3)
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1 tablespoon oil
Instructions
Chia Egg
- In a small bowl, mix together chia seeds and water. Set aside and have it sit for at least 5 minutes. Then, give it a stir.
Cannellini Veggie Burgers
- Make a ball with the burger mixture and cut it into 4 pieces. With your hands, form balls and then flatten and shape the mixture into patties. Place patties onto a plate and freeze to firm up for 20 minutes.
- Add oil to a pan or skillet over medium heat. Cook on each side for 5 minutes, carefully flipping. Serve and add your favorite toppings.
Notes
- Feel free to get creative with the spices – there isn’t a hard rule. Add more or less, or switch them up.
- Veggie burgers hold better after being placed in a container and firmed up in the refrigerator or freezer for a little while – about 20-30 minutes. However, if you want to go straight to cooking – that’s fine too.
- To make oat flour, you simply need to blend old-fashioned oats in a blender until flour-like.
- For large burger patties, separate the mix into two instead of four.
- Nutrition facts is an estimate for a 1 cannellini bean burger. Buns, topping, and sauces not included.
Nutrition
Did you try out this Cannellini Bean Veggie Burgers recipe?
Please leave a comment below, share it, rate it, or tag a picture @plantbasedandbroke on Instagram and hashtag it #plantbasedandbroke. Show off that creation with us.
Protein-Packed Vegetarian Chili without Beans
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Gina
This was delicious! I have a hard time finding plant based dishes that my 10 yr old will eat but she loved this too!
Aly Michell
Ahh, that’s amazing! Glad your little one loved the veggie burgers!
Dawn
Is there a gluten free recipe please ? Because it is definitely not gluten free 🙁
Aly Michell
The burger is gluten-free. The recipe uses oat flour as a binder, which is made entirely from oats. As for the bun, go bunless or use a gluten-free bun.
Tricia
I’m a newer vegetarian and I thought I’d try this recipe as an alternative to store bought burgers, especially because I don’t like the patties that try to mimic meat flavor. Here’s my review:
Pros: super cheap and easy, flavor is actually pretty good.
Con: texture. This outweighed any of the pros, as it’s very mushy on the inside. Despite the crispy outside, the inside made it feel like I was eating a refried bean sandwich. I toasted my bread, made an amazing sauce, and did all I could to save it, but it was just a texture miss to me.
Aly Michell
Thank you for trying out the recipe! Glad to hear you loved the price point + flavor, but sorry to hear you didn’t enjoy the texture. If you’re looking for a crunch, adding a crushed walnuts might help.
Jesi
Hi there! I make these regularly and have experimented with different spice mixes and think they’re great! I’m making them for 12 people next week for a vegan party and wanted to know if you thought frying them THEN freezing them to then bake them from frozen on the day would work..? Thanks so much!
Aly Michell
I haven’t tried making these burgers with this method of cooking. I’d say try it out with a small batch before the party to test how they hold up.