White Bean Veggie Burgers

Whoops, I done a thing!


The best kind of thing. The burger kind of thing. I should back up by saying that I've been on a major veggie-burger kick for quite some time, ordering them at all of my favorite restaurants and really just not finding one that knocked my socks off.

Um, that is until now. 

Woah, Karsyn. That sounds super humble-braggy. We'll see about this! 


Oh, I hope you do! I really, sincerely, and TRULY hope you give these easy AF burgers a try because you will end up sock-less and satisfied, just like yours truly. 


I will say that I recipe tested these babies three times now before sharing the recipe, just to ensure a smooth entrance to your kitchen, however -- beans can be a bit finicky, so just make sure to read the instructions thoroughly before attempting. Don't worry, they aren't very long at all.


I've included two methods of preparation in the instructions, one of which you can find at the bottom in the Notes section. This is due to the fact that Collin likes his burgers way greasier than I prefer mine, and I want you to have options!


White Bean Veggie Burgers (vegan & gluten-free) Serves 4-5

Ingredients for the patties:

  • 1 12oz can of great northern beans (rinsed, drained, & patted dry)
  • 2/3 c nutritional yeast flakes
  • 1 cup rolled oats
  • 1/4 cup gluten-free flour blend
  • 1 cup shredded carrots
  • 2 tbsp melted coconut butter or coconut oil
  • 2/3 tsp sea salt
  • 2 tbsp tamari
  • 1-2 tsp black pepper (I like them spicy!)
  • 2 tsp dried herb blend (I like rosemary, thyme, oregano & basil)
  • optional: tabasco sauce, fresh basil, red pepper flakes, etc.

The Fixin's (Feel free to use whatever you like, this is what I personally have been serving these babies up with)

  • 4 hamburger buns of your choice (I like Trader Joe's Gluten-Free buns)
  • 4 slices cheese of your choice (I like Daiya cheddar slices)
  • 1 avocado, mashed
  • 1/3 cup cilantro leaves
  • 1/3 small red onion, sliced thinly
  • 4 tbsp fresh or pickled jalepenos, sliced
  • 2 tbsp grainy mustard
  • optional: ketchup, hot sauce, mayo, etc.
  1. In a food processor, combine all patty ingredients until a thick paste forms. If the mixture is too dry and doughy (beans can be weird), add 1 tbsp water. Place in refrigerator for a minimum of one hour or the freezer for 15 minutes.
  2. Once the mixture has set, preheat your oven to 400 degrees F and lightly grease a baking sheet.
  3. Use your hands or a spoon to scoop roughly 1/5-1/4 of the mixture into a ball. Use your hands to roll the dough into a tight ball, then place ball on a cookie sheet.
  4. Repeat step 3 until entire mixture has been made into balls, then use your fingers to press the balls into flat patties.
  5. Place cookie sheet in oven and bake for 15 minutes, or until the patties are brown on the bottom. Once they have browned, flip and bake for a remaining 15 minutes. 
  6. **If serving immediately** Remove cookie sheet from the oven, distribute your cheese slices onto the patties, and arrange your buns on the cookie sheet as well. Turn off your oven and stick the tray back in until cheese is melted and buns are warmed (about 3-5 minutes)
  7. Once buns are warmed, begin assembling burgers. I like evenly dividing 1/4 avocado on each burger, 1 tbsp jalepenos, etc.
  8. Serve immediately, or allow to cool completely before refrigerating.

**Notes: If you want a more authentic burger flavor, pan fry your patties lightly before popping them in the oven. If you choose this method, use about 2 tbsp coconut or avocado oil in a frying pan on medium-high heat. Wait until pan is hot before adding the patties. Reduce oven cooking time by 7 minutes on each side.