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 recipe…and they’re healthy too…..because life is too short to skip burgers and fries
Simple Ingredients for a Healthy Burger
Why do I love these 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.
Easy to make Veggie Burger Patties
Healthy burgers are made with a combination of sauteed veggies and mashed beans for the perfect burger texture. One bowl plus a fork is all you need to get the right consistency. You can also use a potato masher, but cannellini beans are soft enough for a fork to do the trick. Add ingredients one at a time and mix well.
I know it’s been a struggle for some to keep their pantry’s well stocked. I’ve been ordering from Thrive Market and have had no problem finding the beans and lentils I need to make my favorite plant based meals. Also, dried beans are less expensive than canned, take up less space in my pantry and are so quick and easy to make in the Instant Pot.
I use an ice cream scoop to drop them on a baking tray and then wet hands to form them into patties.
I have been making these burgers for years….they’re always a hit. What more could you ask for in a veggie burger? Oh….in addition to protein, fiber and healthy fats you want a super delicious sauce? No problem, I’ve got you!
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.
Full Size Veggie Burgers or 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. It’s a great idea for meatless Monday….I serve them on a bed of spinach or arugula with some sweet potato fries and a spicy slaw. Yum. 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: Double and Freeze
This recipe for veggie burgers makes 6 full sized patties or 18 mini veggie sliders. I usually double the recipe when I make them and freeze half before I cook them. The best way to do this is to roll the “dough” in a parchment paper log that is the diameter of the size burgers you want. For sliders, the log should be about 2 1/2″ wide. Full sized burgers maybe closer to 4″.
The perfect party or pot-luck appetizer can be ready in no time when the patties are already in the freezer! Simply defrost in the fridge for several hours and then you can “slice and bake” the burgers when needed.
I make veggie burgers often, because they are my husband’s favorite dinner. Black Bean Burgers are my “go to” when I’m craving Mexican flavors and have a perfectly ripe avocado to put on top. I make sweet potato burgers any time I have leftover baked sweets and grains and want to throw something together quickly. However, if there was an award for the most versatile and well liked veggie burger…this one would definitely win!
Ah….so many delicious veggie burgers to choose from! The kind of dilemma that always works out well! Let me know in the comments what you like most about veggie burgers…and if you prefer full sized or sliders!
- 1 medium onion, diced (3/4 cup)
- 3/4 cup small dice portobello mushrooms
- 1 large carrot grated (1/2 cup)
- 1 teaspoon dried thyme
- 1/2 teaspoon sea salt
- 1/4 teaspoon crushed red pepper
- 3 cloves minced garlic
- 3 cups cannellini beans (2 15-oz cans) drained and rinsed well
- 2 Tablespoons lemon juice
- 1/4 cup ground flax seeds
- 1 Tablespoon chia seeds
- 1/4 cup finely chopped fresh parsley
- 1/2 cup arugula leaves
- 1 clove garlic, pressed
- 1/2 teaspoon sea salt
- 1/4 cup olive oil
- 1/4 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.
MEAL PREP: Uncooked burger batter will stay good in the fridge for 5 days, or the freezer for up to 3 months. Defrost and follow baking directions starting on step 4. Cooked burgers will stay good in the fridge for up to a week. Gently reheat in a 400 degree oven for 10 minutes, or until heated through. OR pan fry in a skillet until heated through.
Amount Per Serving Calories 276Total Fat 14gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 11gCholesterol 0mgSodium 370mgCarbohydrates 29gFiber 9gSugar 2gProtein 11g
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.
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 beans–that work like paste—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.