Tired of crumbly, tasteless veggie burgers? Say hello to your new weeknight hero! These Cannellini Bean and Walnut Burgers are a game-changer. They’re incredibly hearty, packed with savory flavor from fresh basil and garlic, and hold together perfectly on the grill or in a pan. Ready in about 35 minutes, this is a recipe you’ll come back to again and again for a satisfying, plant-powered meal.
Ingredients
• PREP: 25 minutes | COOK: 10 minutes | MAKES 4 burgers
• 1 15-ounce or 425-gram can cannellini beans, rinsed and drained
• 3/4 cup or 75 grams soft whole wheat bread crumbs, divided
• 1/2 cup or 75 grams chopped onion
• 1/4 cup or 30 grams walnut pieces, toasted if desired
• 2 tablespoons or 8 grams snipped fresh basil
• 2 cloves garlic, quartered
• 1 tablespoon or 15 ml olive oil
• 4 whole grain hamburger buns, split and toasted
• 2 tablespoons or 30 ml light ranch salad dressing
• 2 cups or 60 grams fresh spinach leaves
• 1/2 medium tomato, sliced
Instructions
1. In a food processor, combine the drained cannellini beans, 1/4 cup of the bread crumbs, onion, walnuts, basil, and garlic. Cover and pulse until the mixture is coarsely chopped and holds together when pressed.
2. Shape the bean mixture into four 1/2-inch-thick patties. Place the remaining 1/2 cup of bread crumbs in a shallow dish. Carefully brush both sides of each patty with olive oil, then dip the patties into the bread crumbs, turning to coat them completely.
3. Preheat a grill pan or large skillet over medium heat. Add the patties and cook for 10 to 12 minutes, turning once halfway through, until golden brown and heated through. Reduce the heat to medium-low if the patties begin to brown too quickly.
4. Assemble the burgers. Spread the cut sides of the bun bottoms with ranch dressing. Top with the cooked patties, fresh spinach, tomato slices, and the bun tops.
Nutritional Information
• Per Burger
• Calories: 299
• Total Fat: 11 g
• Saturated Fat: 1 g
• Cholesterol: 2 mg
• Sodium: 497 mg
• Carbohydrates: 44 g
• Fiber: 9 g
• Protein: 13 g
Pro Tips
• Don’t over-process the patty mixture. Pulse just until it comes together to maintain some texture from the beans and walnuts, which prevents a mushy burger.
• For a different flavor profile, swap the walnuts for toasted pecans or sunflower seeds. For a nut-free option, use toasted pepitas.
• These patties can be made ahead. Form the uncooked patties and store them in an airtight container, separated by parchment paper, in the refrigerator for up to 2 days.
FAQ
Q: Can I make these veggie burgers nut-free
A: Absolutely. For a delicious nut-free version, simply replace the walnuts with an equal amount of toasted pepitas (pumpkin seeds) or sunflower seeds. This will maintain a great texture and savory flavor.
Q: How do I make this veggie burger recipe gluten-free
A: To make these burgers gluten-free, substitute the whole wheat bread crumbs with certified gluten-free bread crumbs or an equal amount of gluten-free rolled oats. Be sure to serve them on your favorite gluten-free hamburger buns.
Q: Can I prepare these cannellini bean burgers in advance
A: Yes, these patties are perfect for meal prep. You can form the uncooked patties and store them in an airtight container in the refrigerator for up to 2 days. Just separate the patties with parchment paper to prevent them from sticking together.
Q: Are these bean burgers a good source of protein
A: Yes, each burger provides 13 grams of plant-based protein from the combination of cannellini beans and walnuts, making it a satisfying and hearty meal.
Q: What other beans can I use instead of cannellini beans
A: While cannellini beans provide a wonderful creamy texture, you can easily substitute them with other white beans like Great Northern or navy beans. For a slightly firmer, nuttier patty, you could also try using chickpeas.
