These Vegan White Bean Burgers Are a Meal Prep Win
Prep time: 40 minutes (including chilling)
Cook time: 10 minutes
Total time: 50 minutes
We’re all about meals that fill you up with nourishing plant-based protein, whole grains, and vegetables. And when one simple recipe happens to check all of those boxes in addition to tasting great? Sign us up!
This recipe for white bean burgers happens to be plant-based, gluten-free, and full of flavor. Not to mention, it’s easy to whip up in a food processor on a busy night.
- 1 (15-ounce) can white beans, drained and rinsed
- 1 cup cooked brown rice
- ½ cup gluten-free quick oats
- ½ white onion, diced
- 1 teaspoon ground cumin
- ½ teaspoon red pepper flakes, to taste
- ½ teaspoon kosher salt, to taste
- ½ large bell pepper, roughly chopped
- ¼ cup cilantro, roughly chopped, plus more for serving
- ½ cup gluten-free breadcrumbs (optional, for coating)
- 1-2 tablespoons olive oil, divided
- Gluten-free hamburger buns or large lettuce leaves, for serving
- Toppings, optional: lettuce, tomatoes, pickles, vegan mayo
How to Make White Bean Burgers
As long as you have a food processor (or even a good blender), you may already have everything you need to make these pantry-friendly burgers for dinner tonight.
The patties come together in minutes. Then, they need to chill to firm up and develop their savory (and slightly spicy) flavor. Finally, you can coat the burgers in an extra-crisp layer of bread crumbs just before searing if you like.
If you’re a meal planner, this is also a great and healthy option for make-ahead dinners. The burgers can be made, shaped, and stored in the fridge (cooked or raw) for up to three days. Or, for longer storage, freeze them. Place the burgers on a baking sheet in the freezer for about an hour, until mostly frozen. Then, transfer them to an airtight container and freeze for up to three months.
When you’re ready to serve, simply thaw the burgers in the fridge for a few hours and cook or reheat on the stovetop.
Serve your vegan white bean burgers on gluten-free buns or add them to a fresh green salad or vegan meal bowl for some plant-based protein. No matter the time of year, this is a great family-friendly meal to keep in your back pocket.
In a food processor, pulse together the beans, rice, oats, onion, cumin, red pepper flakes, and salt a few times, being careful not to over-process.
Mix with a rubber spatula as necessary to ensure everything is well-combined. Add the bell pepper and cilantro and pulse until just combined.
Check the dough: if it’s too wet, add more oats, one tablespoon at a time, until it’s firm enough to be shaped into patties. If the mixture is too dry, add water, 1 teaspoon at a time, until you reach the desired consistency.
Form the mixture into 4 patties, arrange them on a baking sheet or large, flat plate, cover and chill in the fridge for at least 30 minutes.
After chilling, if you’d like to make a crisp coating for your burgers, place the breadcrumbs on a large plate and dredge each side of the burgers in the breadcrumbs, gently pressing to coat.
Preheat a large skillet with 1 tablespoon olive oil over medium heat. When the oil is hot, gently place the burgers in the skillet (as many as will fit) and cook, undisturbed, until golden, 4 minutes per side. Add more oil as necessary so the pan is not dry.
Serve the burgers with toppings of your choice.