Italian White Bean Burgers

White Bean Patty

Bean patties are such an underrated food. They are versatile enough to be used as a burger, a salad topper, the filling for a wrap, or even the base for a Benedict. There are tons and tons of bean burger patty recipes but you really only need one, this one!

You can use this base recipe to make countless variations just by switching up the beans and the seasonings. If you are feeling like Mexican instead of Italian switch the white beans for black beans and the Italian seasoning for taco seasoning and voila! The secret to this recipe is baking the burger. This extra step allows some of the moisture to release and ensures you don’t have a mushy patty.

Italian white bean burger

White Bean Patty
White Bean Patty

Makes 4-6 large burgers

Ingredients

  • 1/2 cup quinoa
  • 1/2 onion, chopped
  • 1/2 bell pepper, chopped  
  • 1 cup chopped mushrooms (about 5 button mushrooms) 
  • 1/2 tbsp + 1 tbsp oil 
  • 1/4 tsp salt + 1/2 tsp salt 
  • 1/4 tsp pepper + 1/2 tsp pepper 
  • 2 cloves garlic, chopped 
  • 1 tbsp italian seasoning 
  • 1 can great northern beans drained and rinsed. 
  • 2 tbsp sun dried tomatoes, chopped 
  • 2 tbsp pesto 
  • 1 egg 
  • 1/4 cup whole wheat flour

Makes 4-6 large burgers

Ingredients

  • 1/2 cup quinoa
  • 1/2 onion, chopped
  • 1/2 bell pepper, chopped  
  • 1 cup chopped mushrooms (about 5 button mushrooms) 
  • 1/2 tbsp + 1 tbsp oil 
  • 1/4 tsp salt + 1/2 tsp salt 
  • 1/4 tsp pepper + 1/2 tsp pepper 
  • 2 cloves garlic, chopped 
  • 1 tbsp italian seasoning 
  • 1 can great northern beans drained and rinsed. 
  • 2 tbsp sun dried tomatoes, chopped 
  • 2 tbsp pesto 
  • 1 egg 
  • 1/4 cup whole wheat flour
White Bean Patty Ingredients
White Bean Patty

Instructions

  1. Start by making the quinoa. Add 1/2 cup quinoa and 1 cup water to a small pot and bring to a boil. Once boiling, cover and reduce to simmer. Let cook for 15 minutes. 
  2. While the quinoa is cooking heat a medium skillet to med/high heat with 1/2 tbsp of oil then add the chopped onion, bell pepper, mushrooms and 1/4 tsp salt. 
  3. Cook the vegetables for 6-7 minutes and add garlic and italian seasoning and let cook for 2 more minutes until cooked through.
  4. Mash beans well in a large bowl, then add the quinoa, vegetable mixture, sun dried tomatoes, pesto, egg, 1/2 tsp salt, 1/4 tsp pepper, and whole wheat flour. 
  5. Mix very well to combine and “smush” 
  6. Pre- heat the oven to 425 degrees 
  7. Line two cookie sheets with parchment paper and spray with pam. Form the mixture into 4-6 patties and place on parchment paper. Bake 20 minutes.
  8. Right before serving pan sear in olive oil 2-3 minutes on each side or until golden brown.

Tips:

* Swap out any beans or seasonings you have on hand to make this patty! 

* Try making 10 smaller patties and reducing the cooking time to 15 minutes

* To store, place in an air tight container with parchment paper in between each patty. Wait to pan sear until you are ready to heat up and use.

* Mash the beans very well before adding the rest of the ingredients. It is very hard to mash them once the other ingredients have been added.

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