White Bean Burgers

White Bean Burgers! These delicious, spiced bean patties are packed with both nourishing ingredients and flavor! Serve them over a salad or in a bun as a meatless alternative to a burger patty.

Nourishing, flavorful, and unfussy, these White Bean Burgers are hearty without being heavy, made with pantry staples, and flexible enough to work in a dozen different meals!

Creamy white beans form the base, while cauliflower keeps things light and balanced. (I personally love white beans in any form from White Bean Dip to Spicy Broccoli Rabe & White Bean Soup. ) A mix of warm spices, lemon, and tahini adds depth and brightness, and baking them in the oven keeps things simple and hands-off.

Whether you serve them as a meatless main or a protein boost to salads and bowls, they’re the kind of recipe you’ll find yourself making on repeat.

Ingredients

• White beans (cannellini or Great Northern). Creamy and mild, they create a sturdy, satisfying base.
• Cauliflower. Adds volume and lightness without overpowering the flavor.
• Tahini. Brings richness and helps bind the patties.
• Lemon juice. Brightens and balances the earthy flavors.
• Garlic. Adds savory depth.
• Fresh cilantro. Lends freshness and color.
• Smoked paprika. Adds subtle smokiness.
• Cumin. Warm and grounding.
• Chili powder. Provides gentle heat.
• Turmeric. Adds color and earthiness.
• Coconut flour. Helps the patties hold together. This can be left out, but the texture may be different.
• Salt and pepper. Flavor!

Instructions

1. Preheat the oven and line a baking sheet.
2. Mash the beans until mostly smooth.
3. Stir in the remaining ingredients until combined.
4. Form the mixture into patties.
5. Bake until golden, flipping once, until set and lightly crisp.

Recipe FAQ’s

Do these hold together well?
Yes. The coconut flour and tahini help bind the mixture so the patties bake up sturdy. You can skip the coconut flour or use an alternative (like breadcrumbs), but the texture will be different.

Can I pan-fry instead of bake?
You can, but baking keeps them lighter and less messy.

Make Ahead

The mixture can be made a day ahead and stored covered in the refrigerator. Patties can also be fully baked and reheated as needed.

Storage

Store cooked white bean burgers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or a skillet to maintain texture.

Serve It in Style

Serve tucked into a bun with a simple yogurt or tahini sauce, layered over a salad (like this Farro & Mixed Greens Salad) for protein, or alongside roasted vegetables like Rosemary Parsnip Fries for an easy, well-rounded meal.

White Bean Patties

Beans, cauliflower and turmeric are among the ingredients that get tossed in to these patties, though you could easily add a variety of other healthy things, too. I serve these with a little dollop of Greek yogurt, and Cole gobbles them up happily. Success!

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Course Appetizer, Lunch, Main Course

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings 8 small patties

Author Dianna Muscari

Ingredients  

• 1 can Great Northern Beans rinsed and drained
• ½ a large white onion roughly chopped
• 1 clove garlic
• 1 tablespoon tahini
• Squeeze of lemon juice
• Handful of cilantro roughly chopped
• ½ teaspoon chili powder
• ½ teaspoon smoked paprika
• ¼ teaspoon turmeric
• ¼ teaspoon cumin
• 1 ½ cups riced cauliflower cooked
• 3 to 4 tablespoons coconut flour
• Salt & Pepper to taste
• Olive oil

Instructions 

• Preheat the oven to 400 degrees. Prepare a baking sheet by lining with foil and spraying or rubbing with a little olive oil. Set aside.
• Place first 10 ingredients in food processor and pulse until the mixture is uniform and combined — it doesn’t have to be completely smooth.
• Add bean mixture to cooked cauliflower in a medium bowl and stir to combine.
• Add coconut flour a tablespoon at a time until the mixture is firm enough to form into patties. {You don’t want them too dry, just dry enough to not be gooey.}
• Scoop a piece of the mixture out that is a bit larger than a golf ball, and form into a ball, then squish into a patty.
• Place on prepared baking sheet and repeat with the remainder of the mixture. Spray or rub the tops with a little extra olive oil.
• Bake for about 15-20 minutes until the tops look dry and begin to brown slightly. Let patties sit and cool for about 10 minutes so they set up a bit before serving.

Dianna’s Tips

– Serve with a dollop of yogurt or with a side salad.
– These patties are soft right out of the oven, but will set up a bit as they cool.

This recipe was adapted from The Best Grain-Free Family Meals on the Planet by Laura Fuentes.