White bean burgers are meat-free patties made with creamy white beans, herbs, breadcrumbs, and a little ground flaxseed to help them hold together. They’re pan-seared until golden, then served on buns or over greens; the mild beans make a flexible base for plenty of savory flavors.
Ingredients
- 2 cans (15 oz/425 g each) cannellini or great northern beans, drained and rinsed; about 3 cups (510 g) beans after draining
- 1 tablespoon (7 g) ground flaxseed
- 3 tablespoons (45 ml) water
- ½ cup (55 g) plain breadcrumbs, plus up to 2 tablespoons (14 g) more if needed
- ¼ cup (20 g) old-fashioned rolled oats
- ¼ cup (25 g) finely sliced scallions, white and green parts
- 2 garlic cloves (about 6 g), finely grated or minced
- 1 tablespoon (15 ml) lemon juice
- 1 teaspoon (5 ml) Dijon mustard
- 1 teaspoon (2 g) smoked paprika
- ½ teaspoon (1 g) dried oregano
- ¾ teaspoon (4 g) fine salt
- ¼ teaspoon (0.5 g) black pepper
- 2 tablespoons (30 ml) neutral oil, such as canola or avocado oil, for frying
- 4 burger buns (about 8 oz/225 g total), for serving
- Optional toppings: 4 lettuce leaves, 1 medium tomato (about 150 g), sliced, and ¼ small red onion (about 30 g), thinly sliced
Instructions
- Make the flax binder. Stir the ground flaxseed and water together in a small bowl. Leave it for about 5 minutes, until thickened. This gel helps the patties hold together without egg. Meanwhile, drain and rinse the beans well, then blot them dry with a clean towel or paper towels. Removing surface water makes it easier to form firm patties.
- Mash the beans. Put the beans in a large bowl and mash with a potato masher or fork. Stop when most are broken down but some small pieces remain; a completely smooth puree can make the burgers pasty. If you prefer a more uniform texture, pulse the beans briefly in a food processor rather than processing them into a puree.
- Mix the patty mixture. Add the flax mixture, breadcrumbs, oats, scallions, garlic, lemon juice, Dijon, smoked paprika, oregano, salt, and pepper. Stir until evenly combined. Squeeze a small amount in your hand: it should hold its shape without feeling wet or sticky. If it crumbles, mix in 1 tablespoon of water. If it seems loose or damp, add breadcrumbs 1 tablespoon at a time, up to the extra 2 tablespoons.
- Shape and chill. Divide the mixture into 4 equal portions, about ½ cup (140 g) each. Shape into patties roughly ¾ inch (2 cm) thick, pressing the edges together so they do not crack. Set them on a plate, cover, and refrigerate for 20 minutes. This resting time lets the oats and crumbs absorb moisture and makes the patties less delicate when they go into the pan.
- Pan-fry the burgers. Heat a large nonstick or well-seasoned skillet over medium heat. Add about 1 tablespoon (15 ml) of the oil and swirl to coat. When the oil shimmers, place 2 patties in the pan with space around them. Cook for 4 to 5 minutes without moving them, until a browned crust forms on the underside. Carefully flip with a thin spatula and cook for another 4 to 5 minutes. Transfer to a plate and repeat with the remaining oil and patties. If the pan gets dry, add a little more oil; if the outside browns before the patties feel hot through the center, lower the heat slightly.
- Serve. Toast the buns if desired. Add a patty to each bun and finish with lettuce, tomato, red onion, or your preferred toppings. Serve while the edges are crisp and the centers are warm.
Tips
- Dry the beans thoroughly. Canned beans retain water even after draining. Blotting them dry reduces excess moisture, which is one of the main reasons bean patties become soft or fall apart. If you cook beans from scratch, drain them well and let them cool before measuring.
- Keep some texture. Mash by hand until the beans are mostly broken down, not liquefied. A few intact bits make the cooked burgers more substantial. If using a food processor, pulse in short bursts and scrape down the bowl rather than letting the motor run continuously.
- Adjust the mixture gradually. Bean size and moisture vary, so the mixture may need a small amount of extra breadcrumb. Add it a tablespoon at a time; too much makes the burgers dry and bready. The 20-minute chill is useful, not optional if your mixture feels soft, because it gives the dry ingredients time to take up moisture.
- Flip once and use a thin spatula. Let the first side form a crust before turning the patty. Repeated flipping or pressing can break it apart and squeeze out moisture. A flexible, thin spatula can get underneath the browned surface cleanly.
Serving Suggestions
For a classic burger, use toasted buns with crisp lettuce, tomato, and thin red onion. A smear of mayonnaise, mustard, or a lemony yogurt sauce adds creaminess; use a plant-based mayonnaise or dairy-free yogurt if you want the whole meal to be vegan. Pickles or a spoonful of relish bring a sharp, tangy contrast to the mild beans.
These patties also work without a bun. Serve one over a green salad with crunchy vegetables and a vinaigrette, or alongside roasted potatoes, corn, coleslaw, or a grain salad. For a lighter plate, put the burger in a lettuce wrap and add sliced avocado or quick-pickled onions. If serving a group, set out toppings separately so everyone can build a burger to suit their taste.
Variations
Make them spicy: Add ¼ teaspoon (0.5 g) cayenne or ½ teaspoon (2 g) crushed red pepper flakes to the mixture. For smoky heat, use chipotle powder instead of smoked paprika, starting with ½ teaspoon (1 g). Taste the seasoning mixture before shaping and adjust the spice carefully, since it becomes harder to balance once the patties are formed.
Use different beans: Great northern and cannellini beans are both mild and creamy. Navy beans also work, though their smaller size can make a slightly denser patty. Chickpeas can replace the white beans by weight, but they make a firmer, nuttier burger; mash them well and check the mixture for dryness before shaping.
Change the herbs and seasoning: Replace the dried oregano with 1 tablespoon (4 g) chopped fresh parsley or 1 teaspoon (1 g) dried thyme. For a Mediterranean-style patty, add 2 tablespoons (15 g) chopped sun-dried tomatoes and a pinch of ground cumin. Keep additions finely chopped and modest so they do not interfere with shaping.
Make the recipe gluten-free: Substitute certified gluten-free rolled oats and plain gluten-free breadcrumbs in equal amounts. Check the bun and mustard labels as well if gluten avoidance is important. The texture can vary between breadcrumb brands, so add the final extra crumbs only if the mixture needs them.
Make the patties vegan: The flax-and-water mixture already replaces egg, so the patties themselves are vegan when the breadcrumbs are made without dairy. Choose vegan buns and toppings, too. For a softer, richer flavor, you can replace the neutral frying oil with olive oil, though it may lend the burgers a more noticeable olive taste.
Storage and Reheating
Let cooked patties cool briefly, then refrigerate them in a covered container within 2 hours of cooking. They keep for 3 to 4 days in the refrigerator. Store buns and fresh toppings separately so they do not become damp. To reheat, warm patties in a lightly oiled skillet over medium-low heat for a few minutes per side, or use a 350°F (175°C) oven until hot throughout. USDA FSIS guidance is to reheat leftovers to 165°F (74°C); check the center with a food thermometer. A microwave also works, though it softens the browned exterior.
For longer storage, freeze the cooked patties in a single layer until firm, then transfer them to a freezer-safe container with parchment between layers. Use within 2 to 3 months for best quality. Reheat from frozen in a covered skillet over low heat, turning once and adding a splash of water if the pan seems dry, or thaw overnight in the refrigerator before reheating. You can also freeze uncooked shaped patties; separate them with parchment and thaw in the refrigerator before pan-frying. Do not leave the patties at room temperature for extended storage.
Frequently Asked Questions
Why are my white bean burgers falling apart? The mixture is often too wet, the beans were not drained well, or the patties were flipped before a crust formed. Blot the beans dry, add extra breadcrumbs a tablespoon at a time if the mixture feels loose, and chill the shaped patties for the full 20 minutes. In the pan, wait until the underside is browned before turning with a thin spatula.
Can I bake these instead of frying them? Yes. Arrange the chilled patties on a parchment-lined baking sheet, brush or lightly spray both sides with oil, and bake at 400°F (200°C) for about 10 minutes per side, turning carefully once. They will be less deeply browned than pan-fried burgers, so check that they are hot through and give them a little extra time if needed. Avoid crowding the baking sheet.
Can I prepare the mixture ahead? You can mix and shape the patties up to 24 hours ahead, cover them, and keep them refrigerated until cooking. The mixture may firm as it rests. If the surfaces look dry, leave them covered; if they feel damp, dust them lightly with breadcrumbs just before frying. For longer make-ahead storage, freeze the shaped patties rather than keeping the uncooked mixture in the refrigerator for several days.
What is the best substitute for flaxseed? Chia seeds can act as a similar binder: mix 1 tablespoon (12 g) ground chia with 3 tablespoons (45 ml) water and let it thicken for 5 to 10 minutes. The patties may have a slightly more noticeable seed texture. If you do not have either seed, the recipe will be more fragile; add a little extra breadcrumb and handle the patties gently rather than assuming they will bind as firmly.
Can I grill the patties? They are delicate compared with meat burgers, so grilling them directly over open grates is more likely to cause breakage. If you want grilled flavor, cook them in a grill-safe skillet or on a well-oiled grill pan set over the grates. Chill them thoroughly first, turn only once, and avoid moving them until a browned underside has formed.
Can I make smaller patties? Yes. Divide the mixture into 6 portions for smaller burgers, shaping each to the same ¾-inch (2 cm) thickness. They will cook faster, so begin checking after about 3 minutes on the first side and 2 to 3 minutes after flipping. Smaller patties are convenient for sliders, but keep them chilled and turn them carefully because they have less surface area to hold together.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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