Italian White Bean Burgers

Inspired by Italian flavors, these delicious vegan white bean burgers are rich from the almond ricotta, savory from the onions and garlic, and slightly herby from the dried basil and parsley. And they stay together! They are pretty easy to flip, and aren’t too messy to eat.

This recipe makes 3 large or 4 medium veggie burgers. You’ll need to adjust cook time based on how large you shape your burgers. For 3 large burgers out on the barbecue grill, it took ~5 minutes on one side, and 3 minutes on the other. For 4 medium burgers, it took 3 minutes on one side, and 2 minutes on the other. Adjust the time to suit your preferred level of char or crispiness.

While I was testing these burgers, I tried making them with store bought almond ricotta. It wasn’t terrible, but it wasn’t so great that I decided to list it as an alternative in the list of ingredients. If you decide to make the substitution, keep in mind that it won’t be as flavorful.

Of course, you can top these Italian bean burgers with whatever you want. They work well with traditional toppings, like pickles, mustard, ketchup, etc. But they also are absolutely delicious with a little sliced tomato and vegan pesto!

Vegan white bean burger with sliced tomato and homemade vegan pesto

Italian White Bean Burgers

1 batch homemade almond ricotta

1 cup white onion, small dice

2 large garlic cloves, finely chopped

2 tsp olive oil (+ more olive oil to drizzle)

1½ tsp dried basil

½ tsp onion powder

½ tsp garlic powder

1 Tbsp flat leaf parsley, chopped

1 cup panko bread crumbs

15 ounce can (OR ~1½ cups) great northern white beans, drained and rinsed

Salt, to taste (I added ¼ tsp)

Vegan pesto, to top – optional

Tomato slices, to top – optional

Burger buns

1. Make almond ricotta cheese by following this recipe.

2. In a skillet, add onion, garlic, olive oil and a dash of salt. Sautè over medium-high heat for ~7 minutes or until the onions are soft and slightly golden. Add the dried basil and stir around for another 30 seconds.

3. Spoon the onions and garlic into a large mixing bowl. Add the almond ricotta, onion powder, garlic powder, parsley, bread crumbs, great northern white beans, and salt (to taste).

4. Smash together with your hands until well mixed, but still with some identifiable beans. Let sit for ~5 minutes, so the bread crumbs absorb some of the moisture.

5. Below are instructions for grilling or baking these burgers. You may need less time (or more time) depending on the size of your burgers, and how charred or crisped up you like them. Keep an eye on them throughout the process, and let your preferences guide you 🙂

  • TO GRILL: Line a grill safe pan with non-stick aluminum foil. Drizzle a bit of olive oil over it, and spread it around. Heat up the grill to 375º-400º F.
  • Shape the burgers, and place them on the lined grill safe pan. Place the pan on the grill, and shut the lid. Barbecue for ~3-5 minutes on one side. Then, flip the burgers, and barbecue for another 2-3 minutes.
  • TO BAKE: Preheat the oven to 400º F. Line a cookie sheet with non-stick aluminum foil. Drizzle a bit of olive oil over the foil, and then, spread it around.
  • Shape the burgers, and place them on the lined cookie sheet. Bake at 400º F for 10-12 minutes on one side. Then, flip the burgers, and bake for another 5-7 minutes.

6. Remove from the grill (or oven). Place the burger on buns. Add sliced tomatoes and vegan pesto, or your favorite toppings. Serve with cookout sides, like Broccoli Pasta Salad with Italian Herb Dressing or Heirloom Tomato Salad.

An easy vegan burger with white beans, breadcrumbs and almond ricotta

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