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
Course: Gluten-Free, Main, Vegan4
servings10
minutes10
minutes20
minutesNOTES: you can saute the onion and spinach in olive oil for 3-4 minutes before adding it to the mix if desired
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.
Did you make this recipe?
Tag @somethingnutritious on Instagram- I’d love to see your creations!
These sound delish! Totally planning to make! Do you think I could use oat flour or whole wheat flour instead of breadcrumbs?
Hey Samantha! Both would definitely work. For the oat flour, I would just use 1/2 cup and not add the extra 2 tbsp 🙂
These sound delish!! Totally planning to make! Do you think I could use oat flour or whole wheat flour instead of breadcrumbs?
I absolutely loved these veggies burgers. They were so full of flavor and delicious and easy to make. Definitely will be making these again.
Thank you, Cameron! I’m so glad you enjoyed them 🙂
Such a fun mix up for a veg burger – easy to make and the toppings were complimentary. Hubby wasn’t to excited for veg burger but said this was a “make again” dish!!
Thanks Gal! Big fan
Amazing! Always a win when the husbands approve ✔️
These burgers were so delicious! I swapped in kale for spinach and they were so tasty, crispy, and easy to make. I will definitely be making these again!
Amazing, Lisa! I’m so happy you tried them 🙂
I’m allergic to black beans so this made me so happy!! It was delicious and easy to prepare with ingredients I already had.
I’m so glad you enjoyed it, Lauren!
This was the best veggie burger I have EVER eaten! The only change I made was that I sauteed the onions in a bit of avocado oil before mixing them in. This recipe was incredibly easy and came together so quickly. Can’t believe how flavorful they were – will definitely make again!
Thank you, Jessie! I am so happy to hear you enjoyed them, and love the idea of sautéing the onions beforehand.