Quick and easy homemade white bean burgers. They're made with simple ingredients but with an Italian twist. These vegan burgers are a great source of plant-based protein and fibre, making them a satisfying, delicious and nutritious meal choice. Perfect for weekend lunches or weeknight dinners.
Drain the beans and rinse in a sieve or colander if they come from a tin**. Don't rinse jarred or homecooked ones***.
250 g cooked white beans
You can combine the beans with the other ingredients in one of two ways.
Place half the beans in a mini food processor along with the oats, sun dried tomatoes, Italian seasoning and salt, if using. Pulse until they're roughly combined, but not smooth. Mash the remaining beans in a bowl with a fork so they're broken slightly but still chunky. Then stir the two mixtures together.
50 g rolled oats (porridge oats), 4 sun dried tomatoes in oil, 2 cloves garlic, 1 tsp dried Italian herbs (Italian seasoning), ¼ tsp sea salt
Just place everything in a bowl and mash together with a fork or potato masher.
Place a nonstick frying pan over a medium heat. Add the oil and as soon as it's hot dollop large spoonfuls of the burger mixture into the pan. Use an ice cream scoop, if you have one, for a more even size and shape. Otherwise shape the burgers into flat rounds with a spatula once they're in the pan. You should get six to eight patties in total.
1 tbsp olive oil
Fry for five minutes on one side, then flip them over and fry for a further five minutes on the other side. They should be golden and crisp on the outside and thoroughly cooked through.
Repeat the process with any remaining mixture. If you have a large pan you should be able to do them all in one go. I get four in my 25 cm (10") cast iron pan. If eating straight away, keep the first batch warm in a low oven whilst you finish the rest.
Notes
*Whether you use salt or not will depend on how well seasoned your other ingredients are and if you've used salted beans.**If you've used tinned beans and you're mixture isn't sticking together, use a 'chia egg'. Mix 1 tbsp chia seeds with 3 tbsp water and leave it for five minutes. By then it will have soaked up the water and produced a gel. Just mash this into the bean mixture.***It's actually quite difficult to drain jarred beans as the liquid is more of a gel. It's good stuff too, so you don't want to throw it away. I just try to get more beans than liquid, but it's the liquid that helps the beans stick together.These bean burgers freeze well once cooked. Freeze on an open tray for a couple of hours, then transfer into a freezer proof container. They'll keep well for a month. Reheat at 180℃ (350℉) in an air fryer or oven at 200℃ (180℃ fan, 400℉, Gas 6) for fifteen to twenty minutes until they're crispy on the outside and hot all the way through.You’ll find additional tips and info about this recipe in the main body of the post.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.