Homemade Vegan Burgers for the Healthy Dinner win! Crave worthy white bean veggie burgers with arugula aioli are easy to make, super tasty and enormously satisfying.
This recipe has been updated from the original, which was published on June 6, 2017
When a burger and fries are calling….here’s how to answer: Yes, please! Make it a white bean veggie burger with a side of crispy sweet potato fries.
I’ll show you how to turn simple plant based ingredients into super tasty burgers that are enormously satisfying. Slather on the arugula aioli for an extra burst of flavor!
Homemade veggie burgers are easy to make with this delicious white bean burger recipe…and they’re healthy too…..because life is too short to skip burgers and fries.
Ingredients and Substitutions
- White beans: Use cannellini beans, great northern beans or navy beans.
- Mushrooms: Can’t beat mushrooms for delicious umami flavor. If you don’t care for mushrooms, add 2 teaspoons white miso paste to your mixture.
- Carrots: shredded veggies like carrots or beets add texture and nutrition to these vegan burgers.
- Onions and Garlic: taste and more taste. Use garlic powder or onion powder if you don’t have fresh.
- Seeds: Flax plus chia for plant based protein, fiber and omega 3s.
Canned Beans vs. Dried Beans
Both canned and dried beans are staples in my healthy pantry. Beans are loaded with plant-based protein and fiber which slows the absorption of the carbohydrates found in legumes. This means that beans are low on the glycemic index and won’t spike blood sugar levels.
Canned beans are quick and easy to use. A life saver when you need to pull off dinner quickly! Look for varieties in glass jars or cans without BPA and read the ingredients on the label. Buy brands that have just water and beans…and salt, if you’re OK with that.
Dried beans are less expensive than canned beans and take up less space in the pantry. You can control the ingredients and add flavor boosters like bay leaves, garlic cloves or other spices like I do in this Instant Pot Mexican Pinto Beans Recipe.
I’ve been ordering dried beans from Thrive Market and have had no problem finding the beans I need to make my favorite plant based meals. You can find organic canned beans or boxed cooked beans at most grocery stores.
Why you will love Homemade Veggie Burgers
- Simple plant-based, healthy ingredients
- One bowl + a fork is all you need to mix up the burger patties.
- Naturally vegan and gluten-free.
- Plenty of protein, fiber and healthy fats.
- Oven baked and OIL FREE.
- Meal prep friendly. Make batter in advance and keep in the fridge or freezer until you’re ready to make burgers.
- Light…but also satisfying.
How to make Veggie Burger Patties
This recipe for white bean burgers is so easy to make, you’ll be a pro in no time!
Step 1: Prep veggies: dice onions, mushrooms and shred carrots. Saute in olive oil or veggie broth until tender. Sprinkle on spices and add garlic, cooking just until fragrant.
Step 2: Mash beans with lemon juice using a fork in a medium sized bowl. Add in flax and chia seeds and mix well.
Step 3: Add sauteed veggies to the bowl with the mashed beans. Mix until dry ingredients are well incorporated with the bean mixture. Then add fresh parsley and mix until uniformly distributed.
Step 4: Divide batter into 6 equal portions and scoop onto parchment lined baking tray. Use a cookie scoop to make this easier. Use wet hands to shape into burgers and flatten. Bake in preheated 450 degree oven for 15 minutes. Flip and bake 15 more.
Step 5: Enjoy with your favorite bun and condiments like lettuce, tomato and vegan mayo! Or, skip ahead and make the most delicious arugula aioli in just a couple of minutes.
How to make Arugula Aioli
Super delicious dipping sauce…perfect for your burgers and fries! This arugula aioli is so easy to make. Just 6 ingredients that mix up quickly in your food processor. Or you could make it with an immersion blender. A ray of sunshine for your taste buds, literally.
Arugula….like all greens….is like sunshine on your plate! The chlorophyll that the arugula absorbed from the sun is actually transferred internally and brightens your mood. So, slather some on your burgers for a boost—of flavor, health and mood! Fantastic.
Mini Appetizer Veggie Sliders
When I make these for dinner, I make a good sized patty that would fit into a bun, and they are very satisfying. I also love to make these as mini burgers because they are an awesome appetizer to take to a party, or to serve as a first course if you’re having dinner guests. Trust me, if you make these mini burgers to take to a party, they’ll be gobbled up!
Meal Prep and Storage
- This recipe for veggie burgers makes 6 full sized patties or 18 veggie sliders.
- To freeze: either make into appropriate sized veggie burger patties and place on a flat surface in the freezer for at least an hour before transferring to freezer safe container. Or, take batter and roll in parchment paper to make a “log” that you can later slice and bake. Full sized burger log will be 4″ wide. Mini appetizer veggie burger log will be about 2 ½″ in diameter.
- Uncooked veggie burger batter will stay good in an airtight container in the fridge for 4 days or the freezer for 3 months.
- Cooked veggie burgers will stay good in the fridge for 5 days or freezer for 3 months.
- Defrost frozen veggie burgers at room temperature for an hour or add a couple minutes to the cooking time below.
- Reheat veggie burgers in 350 degree preheated oven until heated through, about 15 minutes. Or, heat them 2 minutes per side in a preheated cast iron skillet or BBQ grill.
Debra’s Pro Tips
- Veggie burgers are great for a Meatless Monday main dish.….I serve them on a bed of spinach or arugula with some sweet potato fries and a spicy slaw. Yum.
- The perfect party or pot-luck appetizer can be ready in no time when the patties are already in the freezer!
- It’s easier to form the batter into patties with wet hands.
Absolutely! I prefer the oven method because it’s a hands off approach. You’ll have to babysit the burgers on the stove…but they’ll be done more quickly. Pan fry (in olive oil)over medium heat for 5 minutes, flip and then continue to cook for another 3 minutes.
Veggie burgers can be vegan (no eggs) and still hold together. This recipe uses a combination of mashed beansu002du002dthat work like pasteu002du002d-and ground flax to hold the patties together.
Not all veggie burgers are gluten-free. This vegan burger recipe is both gluten and grain-free. Ground flax and chia seeds are used as binders instead of grains.
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White Bean Burgers with Arugula Aioli
- 1 medium onion diced (¾ cup)
- ¾ cup small dice portobello mushrooms
- 1 large carrot grated ½ cup
- 1 teaspoon dried thyme
- ½ teaspoon sea salt
- ¼ teaspoon crushed red pepper
- 3 cloves minced garlic
- 3 cups cannellini beans 2 15-oz cans drained and rinsed well
- 2 Tablespoons lemon juice
- ¼ cup ground flax seeds
- 1 Tablespoon chia seeds
- ¼ cup finely chopped fresh parsley
- ½ cup arugula leaves
- 1 clove garlic pressed
- ½ teaspoon sea salt
- ¼ cup olive oil
- ¼ teaspoon crushed red pepper
- 2 Tablespoons pine nuts
- Preheat oven to 450 and line baking tray with unbleached parchment paper.
- Heat skillet over medium heat. Saute onions, mushrooms and carrots in 1 tablespoon water or olive oil until beginning to soften, about 3 minutes. Sprinkle in thyme, salt and pepper. Add in garlic and continue to cook for 2 minutes, stirring constantly, until garlic is fragrant. Set aside.
- Put beans and lemon juice in a large bowl and mash with a fork (or potato masher), making a paste. Leave some chunks too, for texture. Stir in the flax and chia seeds and mix well. Next add the cooked veggie mixture and mix. Then add the parsley and mix until everything is well incorporated.
- Divide batter evenly into 6 portions and place on prepared baking tray. I use an ice cream scoop to make this easier. You could also use two large soup spoons and "drop" the batter onto the baking tray. Wet your hands and shape each mound into a flattened burger.
- Bake for 15 minutes, flip and bake for additional 15 minutes.
- MAKE THE AIOLI: use a food processor or immersion blender to puree all ingredients into a sauce.
- Serve burgers on buns, or a bed of greens, and drizzle with aioli.