These delicious spinach & white bean burgers are packed with flavor, plant-based protein, and topped with a simple homemade sriracha mayo. They’re a perfect meal prep option for busy weeks, and take only 10 minutes to make!
I love to stock my freezer with a pack of veggie burgers. They’re easy to keep around to throw together a quick lunch or dinner. As much as I love to cook, I heavily rely on my freezer for convenient foods for busy days.
If you peaked into my freezer, you’d likely find baked goods, frozen fruits + veggies, quick proteins, more baked goods, and ice cream. Lots of ice cream.
Most store-bought veggie burgers are packed with veggies, but not as much protein, which is another reason I love to prep my own. My jalapeno black bean burgers are always a staple, and have been for years. So, I finally decided it was time for a new bean burger recipe.
These white bean burgers are filled with spinach, onion, simple spices, a hint of lemon, and nutritional yeast. They’re held together by chia eggs and whole wheat breadcrumbs, and grilled to crispy perfection.
Enjoy these delicious burgers over a lightly toasted bun with all of your favorite burger toppings, or crumble them onto a salad- like this kale tahini caesar salad.
How to make Spinach & White Bean Burgers
These burgers come together in just a few easy steps.
- Mash your white beans. I like to use a fork, and usually keep some beans in pieces
- Mix in your veggies and spices. Once you mash the beans, mix in the spices, spinach, onion, and nutritional yeast.
- Add your binders. After the mixture is seasoned, add in the chia eggs and breadcrumbs to hold the burgers together
- Form that patties. Shape your burgers into palm-sized patties
- Grill or bake them. You can either grill the burgers on a skillet, or bake them. I personally prefer them on the skillet!
If you wanted to get ahead for dinner, you can prep the burger batter earlier in the day, and refrigerate it until you’re ready to cook them. I love to pair them with my crispy baked carrot fries for an extra serving of veggies!
They’re seriously so delicious. I hope you love them as much as I do!
Spinach & White Bean Burgers
Ingredients
- 1 can of cannellini beans (white kidney beans), drained- 15.5 oz
- 1/2 cup diced white onion, about 1 small
- 2 cups spinach, chopped
- 2 chia eggs, or substitute regular eggs. For chia egg, mix 2 tbsp of chia seeds with 5 tbsp of water. Let it sit for 3 minutes until it thickens
- 1/2 cup + 2 tbsp whole wheat panko or breadcrumbs, use gluten-free if needed
- 1/4 cup nutritional yeast
- 2 cloves of garlic, crushed
- 2 tbsp lemon juice
- 2 tbsp chopped parsley
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp smoked paprika
- 2 tbsp of olive oil, for frying
Sriracha Mayo
- 2 tbsp of mayo, use vegan if needed
- 2 tsp sriracha
- 1 clove of garlic, crushed
- 1/4 tsp smoked paprika
- Pinch of salt
SERVE WITH
- Whole wheat buns
- Lettuce, tomatoes, red onion, avocado, pickles
Directions
- In a large bowl, mash the beans with a fork. You can leave some beans in pieces.
- Add in your onions, chopped spinach, parsley, garlic, nutritional yeast, and spices and mix well. I like to mix this with my hands or a spatula.
- Add in the lemon juice, chia eggs, and breadcrumbs and mix it all together with your hands so that it gets fully incorporated.
- Shape the mixture into 4 palm sized burgers, flattening them out gently. If you want to prep this ahead of time, you can refrigerate the burgers until you’re ready to cook them, or leave the bowl in the fridge and form the patties before cooking.
- GRILLING INSTRUCTIONS: heat a large skillet with the olive oil on medium/low. Cook them on a medium/low flame for about 3-4 minutes on one side, and an additional 3-4 minutes on the other side.
- BAKING INSTRUCTIONS: Preheat your oven to 375. Place the burgers on a parchment lined baking sheet, and brush both sides of the burgers with olive oil. Bake them for 20 minutes, flip them, and bake for an additional 10-15 minutes until brown.
- For the sriracha mayo, whisk all of the ingredients together. Serve with your burgers and your choice of toppings
- The cooked burgers can be frozen for up to 2 months.
Thank you for sharing this recipe- it was very easy and quick to make and was delicious !
Thank you, Linda!
I added extra seasoning like zataar and herb the Provence , I substituted almond flour for the bread crumbs and I added marinated tofu feta in half the mixe . I am sure the breadcrumbs made it thicker and crispier I didn’t mind to compromise for a better ingredient . Now I see a nice Tzatziki sauce with this and maybe some crumble seaweed sheets it would give the taste like crab cakes , it’s the texture it reminded me , it lacked flavor but this is easy to fixe . I am not sure I would make it again , thank you !
I appreciate your feedback, Brigitte!
Hi Joe, did you mean homemade beans? I’m wondering if soaking your own beans leaves you with a drier mix compared to canned beans. I’m happy they still tasted great!
Delish! I didn’t have everything on hand so the flavor was a bit different but, they were delicious! I subbed acv for the lime juice, regular breadcrumbs for the panko, Italian seasoning for the parsley, flax egg for the chia, and fresh mornings for the spinach. 😂 I normally have the correct ingredients on hand but, I’ve been trying to clean out my pantry. Cannot wait to try the recipe as it. My 13 year old daughter loved them too. 😁 Thank you!!!
Hey Tracy, I’m so glad they still worked out for you! Pantry clean out recipes are my favorite 🙂