Homemade White Bean Veggie Burgers for the easy Healthy Dinner win! Crave worthy vegan burgers with arugula aioli are easy to make, super tasty and enormously satisfying. Stop buying packaged veggie burgers that taste like cardboard and are made with fake, processed food and make these easy veggie burgers instead!
This recipe has been updated from the original, which was published on June 6, 2017
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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 Substi
- 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 for added flavor.
- 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. Plus vegan burgers need a binder, this is how to keep your veggie burgers from falling apart.
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!
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.
Mash beans with lemon juice using a fork in a medium sized bowl.
Add in flax and chia seeds and mix well.
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.
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.
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!
Debra’s Pro Tips
- It will be easier to form the batter into patties if you wet your hands first.
- 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 simple slaw. Yum.
- Make them into super small patties for vegan sliders and take them to a party for a fun and festive delicious appetizer. I don’t bother with buns and put a dish of the aioli in the center of the plate as a dipping sauce. Always a big hit.
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📖 Recipe
White Bean Burgers with Arugula Aioli
Ingredients
- 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
Instructions
- 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.
- Serve burgers on buns, or a bed of greens, and drizzle with aioli.
Notes
Arugula Aioli
Use an immersion blender, food processor or small blender to combine all ingredients together until emulsified into a smooth sauce.Arugula Aioli
- ½ cup arugula leves
- 1 clove garlic, pressed
- ½ teaspoon sea salt
- ¼ cup olive oil
- ¼ teaspoon crushed red pepper
- 2 tablespoon pine nuts
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: you can, but it’s not necessary. Put frozen burgers on a parchment lined baking tray and add 5 minutes to the cooking time.
- 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.
Nutrition
Note
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.
rachel
That’s gorgeous! Aioli gave me pause, but I’m so glad it’s not mayo 😉
Debra Klein
Ah…..yeah, I don’t do Mayo….this arugula aioli is big on flavor and short on faults….really not a true aioli, but I liked the sound of it!!!
Nicole
This sounds and looks amazing! I am definitely going to have to try this!
Debra Klein
Try it Nicole! Totally delicious and super easy.
Susan H
I made the burgers tonight and enjoyed the flavor and texture. The recipe made about 7 burgers. I followed the directions for the aioli, which produced less than half a cup, which seemed disproportionate to the quantity of burgers. Did I do something incorrectly?
Debra Klein
The aioli is meant to be a condiment, but I often make a double batch of the aioli because Hubby LOVES it. Knowing your taste and your crowd is key for all recipes! Glad you liked the burgers, they are a favorite in our house.
Susan H
The rest of my family was excited for steak tonight, but I was equally excited about making these burgers… and they did not disappoint. Even my steak-loving daughter switched over to the bean burger half-way through the meal!
Debra Klein
YAY! Score one for team veggie burger!
Sue
I LOVE veggie burgers, and really must try this white bean version. I know you said you use avocado on your black bean burgers, but I like avocado on EVERY veggie burger LOL.
Debra Klein
I hear that…we put avocado on everything…burgers or not!
Kasy
Mouthwatering images and great recipe for vegetarian night!
Debra Klein
Thanks….it’s a great recipe for any night!
Emily Flint
These sound so good and I love your idea of making them into mini burgers!
Heather
Thanks for the great recipe! Always fun to find a new veggie burger to try!
FOODHEAL
Wow, I am leariing here how to make a perfect burger. I have to try this out! Thanks
Debra Klein
You’re welcome…it’s really easy, go for it!
Amy
I love a good veggie burger but have never done it with cannellini beans! And love the arugula aioli! Yum!
Sherry Ronning
Thank you for sharing! I love veggie burgers and will be making this soon.
Debra Klein
You’re welcome…this is one delicious veggie burger!
Capri
I love the parsley with the white beans in these burgers! So good!
Swathi
Love thar white bean burgers with arugula aioli
Oriana
Hi! Thank you for this amazing recipe! Do the nutritional numbers include the aoili or just the burger? Appreciate it!
Debra Klein
Yes, the nutritional information includes both the burgers and the arugula aioli, calculated based on 6 servings.
Sue R
Can you post the nutrition content of the burger alone – without the aioli please?
Debra Klein
The nutritional information is calculated with a plug-in that just takes all the ingredients listed. I’ve updated the recipe card to include just the burgers. The aioli ingredients and directions are now in the “notes” section.
Sue R
Thank you! I don’t see it but maybe the problem is on my end. I’ll work on it!
Debra Klein
Try to refresh…I just updated again and you should be able to see the adjustments.
Sue R
I can! Thanks so much! I love your recipes! Your Lemony Green Beans is going to be my contribution at a potluck this evening 🙂
Debra Klein
Awesome…I hope you love the white bean burgers…and that’s a pro-move taking the lemony green beans tonight…they’re addictively good!