Spinach & White Bean Burgers


Last Updated on March 24, 2021

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!

white bean burgers

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.

white bean burgers

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.

white bean burgers

How to make Spinach & White Bean Burgers

These burgers come together in just a few easy steps.

  1. Mash your white beans. I like to use a fork, and usually keep some beans in pieces
  2. Mix in your veggies and spices. Once you mash the beans, mix in the spices, spinach, onion, and nutritional yeast.
  3. Add your binders. After the mixture is seasoned, add in the chia eggs and breadcrumbs to hold the burgers together
  4. Form that patties. Shape your burgers into palm-sized patties
  5. Grill or bake them. You can either grill the burgers on a skillet, or bake them. I personally prefer them on the skillet!
white bean burgers

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

4 from 19 votes
Course: Gluten-Free, Main, Vegan


Prep time


Cooking time


Total time



NOTES: you can saute the onion and spinach in olive oil for 3-4 minutes before adding it to the mix if desired


  • 1 can 1 of cannellini beans (white kidney beans), drained- 15.5 oz

  • 1/2 cup 1/2 diced white onion, about 1 small

  • 2 cups 2 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 1/2 + 2 tbsp whole wheat panko or breadcrumbs, use gluten-free if needed

  • 1/4 cup 1/4 nutritional yeast

  • 2 cloves of garlic, crushed

  • 2 tbsp 2 lemon juice

  • 2 tbsp 2 chopped parsley

  • 1/2 tsp 1/2 cumin

  • 1/2 tsp 1/2 salt

  • 1/2 tsp 1/2 black pepper

  • 1/4 tsp 1/4 smoked paprika

  • 2 tbsp 2 of olive oil, for frying

  • Sriracha Mayo
  • 2 tbsp 2 of mayo, use vegan if needed

  • 2 tsp 2 sriracha

  • 1 clove 1 of garlic, crushed

  • 1/4 tsp 1/4 smoked paprika

  • Pinch of salt

  • Whole wheat buns

  • Lettuce, tomatoes, red onion, avocado, pickles


  • 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!


  1. 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 !

  2. Tracy D

    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 🙂

  3. Kelly

    I just finished making my burger batter and stuck the bowl in the fridge. This is the fourth time I’ve made them in just a few weeks time. My husband and I love them and I made for friends who also gave them a thumbs up! Thanks Gal! I’ve made several recipes & there hasn’t been a fail yet!!

  4. Delicious, my whole family loved these! Can they be frozen after baking for easy lunches?

  5. I know this is an older post but just wanted to comment that these were so delicious! I’ve made them several times and they turned out great each time. Kids enjoyed them too. Do you think they would freeze well?

    • Hi Anne, I’m so glad you enjoyed them! They definitely can be frozen- I’d suggest freezing for up to 2 months.

  6. Can I substitute frozen spinach?

    • Hey Alan, I would let the spinach defrost a bit then squeeze out as much of the liquid as possible.

  7. Can I use black beans instead of white beans?

  8. Why do you use nutritional yeast and what can i swap instead?

    • I would think you could use Parmesan cheese. I use nutritional yeast in the place of Parmesan cheese in recipes. I can’t have dairy so that’s why I do the switch.

  9. I have made white bean burgers in the past that have tasted very dry and like breadcrumbs. This recipe is a game changer. It is absolutely amazing and very tasty.

  10. Omg super good!!!! Don’t second guess it, make them!

  11. Vanessa+Fischetti

    These are 10/10 amazing!! Wanted to try something different other than black beans and these were just perfect. I added feta and it was delish! Thanks for the great recipe.

  12. Samantha

    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 🙂

  13. Samantha Schmidt

    These sound delish!! Totally planning to make! Do you think I could use oat flour or whole wheat flour instead of breadcrumbs?

  14. Cameron Dodd

    I absolutely loved these veggies burgers. They were so full of flavor and delicious and easy to make. Definitely will be making these again.

  15. 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

  16. 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!

  17. I’m allergic to black beans so this made me so happy!! It was delicious and easy to prepare with ingredients I already had.

  18. 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.

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