White Bean Burgers

These white bean burgers are crispy on the outside, tender in the middle, and loaded with savory herbs, lemon, and veggies. They’re perfect for meal prep, freezer-friendly, and taste amazing on a toasted bun with your favorite toppings. If you’ve got a couple cans of beans, some garlic, and carrots lying around, you’re halfway there. No food processor? You can mash the beans with a fork — just make sure it’s well combined.

Time to read: 7 mins | Time to make: 45 minutes | Yields: 7 servings

Ingredients

• 2 cans white beans, drained and rinsed

• 1 tablespoon flaxseed meal (for flax egg)

• 1 tablespoon olive oil

• 1 onion, finely chopped

• Salt to taste

• 2 to 3 large garlic cloves (to taste), minced

• 1–2 carrots, grated

• 3 tablespoons freshly squeezed lemon juice

• ¼ cup finely chopped parsley

• 2 teaspoons minced fresh rosemary

• ½ cup (45g) bread crumbs or roughly ground oats

• Freshly ground pepper to taste

Serving:

• Whole grain buns

• Garlic Hummus

• Hot Sauce

• Tomato, Red Onion

• Avocado

• Crunchy microgreens

Method

1. Make the flax egg: Combine flaxseed meal with 2.5 tablespoons water in a small bowl. Let sit for at least 10 minutes to gel.

2. Heat olive oil in a skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add a pinch of salt, garlic, and grated carrot. Cook 1–2 more minutes, until fragrant. Remove from heat.

3. In a food processor, blend white beans with lemon juice. Transfer to a large bowl and mix in sautéed veggies, parsley, rosemary, flax egg, and breadcrumbs. Season to taste. Shape into patties, about ½–¾ inch thick.

4. Arrange on a parchment-lined baking sheet. Lightly brush tops with olive oil.

5. Bake at 375°F (190°C) for 35 minutes, flipping after 20 minutes.

6. Serve on toasted buns with hummus, hot sauce, and crunchy veggies.

Nutrition facts per one serving:

Energy: 166 kcal | Carbs: 30 g | Protein: 10 g | Fat: 1 g