White Bean Burgers are easy to make with simple ingredients and naturally rich in plant-based protein. Serve on toasted buns with Homemade Basil Aioli and your favorite toppings.

A close-up of a veggie burger with a crispy patty, fresh green lettuce, and a soft bun. In the background, a glass bowl of cherry tomatoes and some greenery are visible.

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White Bean Veggie Burgers

This recipe keeps things simple without sacrificing texture or flavor. Using canned beans means there’s no soaking or boiling required, and a quick pulse in the food processor gives just the right consistency—smooth enough to hold together but still a little chunky for texture.

These bean burgers are a reliable option for busy nights or casual weekends, and easy to customize with whatever toppings or condiments are on hand.

Three golden-brown chickpea patties stacked on top of each other, showing visible herbs and bits of red onion, with leafy greens blurred in the background.

Ingredients for White Bean Burgers

You will need the following:

Cannellini Beans – These mild-flavored, creamy white beans blend easily to hold everything together.
Fresh Parsley – Brings a clean, herbal flavor that keeps the burgers from feeling too heavy and adds a little color throughout.
Seasoned Panko Breadcrumbs – Light and crunchy, with built-in seasoning like dried parsley, garlic powder, onion powder, and salt. These help bind the mixture and boost flavor without extra steps.
Red Onion – Adds just enough bite and texture to balance the softness of the beans.
Aquafaba or Egg – Acts as a binder to hold everything together. Aquafaba, the liquid from canned beans, keeps the recipe vegan.
Kosher Salt & Black Pepper – Simple seasonings that round out the flavor and keep the mix balanced.
Olive Oil – Used for pan-frying the patties until golden and lightly crisp around the edges.

Can I use a different type of white bean?
Yes, this recipe is flexible. Great Northern or navy beans are both good substitutes for cannellini—they’re similar in texture and mild in flavor, so the patties will still hold together.

How to Make White Bean Burgers

STEP ONE: Blend the ingredients. Into a food processor, add the beans, parsley, bread crumbs, red onion, aquafaba (or egg), salt, and pepper. Pulse until combined but still slightly chunky. Don’t overmix—you want texture. (Alternatively, add to a large bowl and use a potato masher to combine.)

STEP TWO: Shape the patties. Divide the mixture into three portions. Roll each into a ball and flatten into a 4-inch patty.

STEP THREE: Cook the burgers. Heat olive oil in a large skillet over medium heat. Add the patties and cook for about 4 minutes per side, or until golden and lightly crisp. Adjust cooking time as needed.

STEP FOUR: Serve. Serve warm on toasted burger buns with your favorite toppings.

Make It Vegan 🌱

These burgers are naturally vegan when made with aquafaba instead of egg.

Optional Add-Ins

These are easy to mix in if you want to change up the flavor or add something extra:

Lemon Zest – Stir in a bit of zest for a fresh, citrusy lift that works especially well with parsley.
Crumbled Feta Cheese – Adds a briny, creamy contrast—fold it in gently before shaping the patties.
Chili Flakes – For a subtle kick of heat without overwhelming the other flavors.

Can I Cook White Bean Burgers on the Grill?

Yes, but they’ll need a little extra care. Since the patties are on the softer side, it helps to chill them in the refrigerator for 20–30 minutes first. Use a well-oiled grill or place them on a grill-safe pan to prevent sticking. Once they’re golden on one side, flip gently with a thin spatula.

Three golden-brown, herb-filled patties are stacked on a white plate, showing a crispy, textured surface and visible flecks of green herbs throughout.

Storage and Reheating

Store leftover patties in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the oven at 350°F until warmed through. Patties can also be made ahead and frozen, then pan-fried directly from frozen—just add a few extra minutes to the cooking time.

Meal Prep Tip

This is a great recipe to keep in rotation if you like to prep ahead. The patties hold up well in the fridge or freezer, and the batch is easy to scale up. Once cooked, let them cool completely before freezing—layer with parchment so they don’t stick together.

A close-up of a veggie burger with a chickpea patty, fresh green leaf lettuce, and a soft hamburger bun. The patty is lightly browned and speckled with herbs.

More Veggie Burger Recipes

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A close-up of three stacked white bean burgers with visible chopped herbs and beans. The text WHITE BEAN BURGERS is overlaid on a green banner across the center of the image.

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White Bean Burger Recipe

Hearty veggie burgers made with cannellini beans, parsley, red onion, and seasoned Panko breadcrumbs. Pan-fried until golden with a crisp exterior and tender center.

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Print Pin Rate

Course: Main Course

Cuisine: American

Keyword: veggie burger, white bean burger

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings:

Calories: 222kcal

Author: Holly Gray

Ingredients

1 15- ounce can cannellini beans rinsed and drained (reserve liquid if making vegan)
3/4 cup parsley chopped
1/3 cup seasoned Panko breadcrumbs
1/4 cup red onion chopped
3 tablespoons aquafaba liquid from the canned beans
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons olive oil

Instructions

Into a food processor, add the beans, parsley, bread crumbs, red onion, aquafaba (or egg), salt, and pepper. Pulse until combined but still slightly chunky. Don’t overmix—you want texture. (Alternatively, add to a large bowl and use a potato masher to combine.)
Divide the mixture into three portions. Roll each into a ball and flatten into a 4-inch patty.
Heat olive oil in a large skillet over medium heat. Add the patties and cook for about 4 minutes per side, or until golden and lightly crisp. Adjust cooking time as needed.
Serve warm on toasted burger buns with your favorite toppings.

Nutrition

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