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Home » Recipes » Sandwiches & Burgers

Cannellini Bean Burgers (with Pantry-Friendly Ingredients)

Need a QUICK and EASY burger? These Cannellini Bean Burgers are made with pantry-friendly ingredients! No need to chop or shred! These burgers are also 100% vegan, gluten-free, eggless, and dairy-free.

Cannellini bean burger with sirarcha mayo sauce, spinach, and sliced onions.
by Aly Michell Dated: January 16, 2022 Last Modified: August 28, 2023 12 Comments
5234 shares
(This post may have affiliate links. Please see my disclosure.)
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Jump to:
  • Why You’ll Love This 
  • Ingredients & Substitutions 
  • What To Eat With Cannellini Burgers 
  • Recipe FAQs
  • How To Store 
  • Recipe Tips 
  • Cannellini Bean Burgers (with Pantry-Friendly Ingredients)

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. 

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 

Canellini beans chia seeds, oat flour, and spices.
  • 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

Four, uncooked vegan burger patties.

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 

Smashed cannellini beans.
  1. You can mash cannellini beans with a potato masher or with the back of a fork.
  2. Feel free to get creative with the spices - there isn’t a hard rule. Add more or less, or switch them up. 
  3. 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.   
  4. 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.

Cooked cannellini vegan buger with sauce and a butter sesame sauce.
Cannellini bean burger with sirarcha mayo sauce, spinach, and sliced onions.

Cannellini Bean Burgers (with Pantry-Friendly Ingredients)

Aly Michell
Need a QUICK and EASY burger? These Cannellini Bean Burgers are made with pantry-friendly ingredients! No need to chop or shred! These burgers are also 100% vegan, gluten-free, eggless, and dairy-free.
3.50 from 2 votes
Print Recipe Pin Recipe
Cook Time 10 minutes mins
Total Time 10 minutes mins
Course Main Course
Cuisine American
Servings 4 burgers
Calories 166 kcal

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
  • ¼ 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

  • In a large mixing bowl, pour in the beans. Smash beans with a potato masher or with a fork. Then, add in the oat flour, garlic powder, smoked paprika, salt, and chia egg. Mix thoroughly with a spoon.
  • 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

  1. Feel free to get creative with the spices - there isn’t a hard rule. Add more or less, or switch them up. 
  2. 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.   
  3. To make oat flour, you simply need to blend old-fashioned oats in a blender until flour-like. 
  4. For large burger patties, separate the mix into two instead of four.
  5. Nutrition facts is an estimate for a 1 cannellini bean burger. Buns, topping, and sauces not included. 
Want more burger ideas? Check out our black bean tofu burger!

Nutrition

Serving: 1-ServingCalories: 166kcalCarbohydrates: 25gProtein: 8gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gSodium: 385mgPotassium: 67mgFiber: 7gSugar: 1gVitamin A: 248IUVitamin C: 1mgCalcium: 92mgIron: 3mg
Tried this recipe?Tag @plantbasedandbroke on Instagram and show it off to us!

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.

5234 shares
Category: All, Dinner, Entrees, Lunch, Sandwiches & Burgers, Summer

About Aly Michell

Over 10+ years of plant-based eating and cooking on a budget!

Previous Post:Bowl of meatless vegetarianchili topped with chopped cilantro and toasted corn.Protein-Packed Vegetarian Chili without Beans
Next Post:49 Vegetarian Cannellini Beans Recipes (from Canned)Cannellini bean burger with sirarcha mayo sauce, spinach, and sliced onions.

Reader Interactions

Comments

  1. Sissy Rosebrock

    May 16, 2023 at 9:41 am

    Can aquafaba be used as a binder instead of chia seeds? I am considering this recipe for lower income families and they might not want to purchase chia seeds.

    Reply
    • Aly Michell

      May 16, 2023 at 11:21 am

      Yes, that shoud work just fine!

      Reply
  2. Jesi

    December 14, 2022 at 6:53 am

    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!

    Reply
    • Aly Michell

      December 14, 2022 at 11:57 am

      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.

      Reply
  3. Tricia

    June 16, 2022 at 10:19 am

    2 stars
    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.

    Reply
    • Aly Michell

      June 16, 2022 at 12:30 pm

      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.

      Reply
  4. Dawn

    March 19, 2022 at 4:58 pm

    5 stars
    Is there a gluten free recipe please ? Because it is definitely not gluten free 🙁

    Reply
    • Aly Michell

      March 21, 2022 at 8:07 am

      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.

      Reply
  5. Gina

    September 01, 2021 at 5:36 pm

    This was delicious! I have a hard time finding plant based dishes that my 10 yr old will eat but she loved this too!

    Reply
    • Aly Michell

      September 01, 2021 at 8:18 pm

      Ahh, that's amazing! Glad your little one loved the veggie burgers!

      Reply
    • Brian

      April 23, 2023 at 7:04 am

      Thank you Ali, just stumbled onto your blog when looking for this recipe. You'd think that in the eighteen years I've been living/eating a vegan lifestyle I would've made bean burgers by now.. Nope. Your recipe was the perfect template I was looking for. It came out perfect. My wife had a batch of cooked navy beans in the fridge, so I used those. I added a couple of tbsp of nutritional yeast, celery salt, chipotle, & about a 1/4 of frozen corn. I air fried them with a spritz of avo oil spray & voila, a bean burger made in heaven. Thanks again & I'll be following you on gram for more delicious recipes.

      Reply
      • Aly Michell

        April 25, 2023 at 8:35 am

        That sounds amazing! The corn sounds like a nice touch for texture. Thank you for trying out my cannellini bean burger recipe. 🙂

        Reply
3.50 from 2 votes

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Hi, My name is Aly Michell! I create plant-based recipes that are easy, accessible, using everyday cookware.

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