We first shared these White Bean Veggie Burgers in March 2019 and they quickly became a favorite of ours and yours!
We made them all Spring and Summer, and so many of you have continued making them through the Winter.
It is now March 2020, and most of us are staying home and trying to cook with more pantry items so we don’t have to go to the grocery store as often.
THIS is one of the best pantry staple meals!
The burgers are made with 5 main pantry items + lots of spices. Potatoes or sweet potatoes are great hearty veggies so they keep well and make the best fries! And best part? The recipe makes 12 burgers so you have extra for more meals!
So here’s some background…
My husband and I love Veggie Burgers… We both order them out whenever we can, keep a stash of frozen ones in the freezer for easy meals and have tried many recipes.
In fact last year, I tried 4 or 5 new recipes and we liked them all.
But, this White Bean Veggie Burger may be our favorite yet!
The recipe is adapted from one that used to be served at Nationals Park, according to an old Vegetarian Times magazine where we found it. Nationals Park is home to the Washington Nationals baseball team and they used to have one of the better gluten-free and vegetarian food stands (we haven’t been there in a while so not so sure about current offerings).
Back to the Veggie Burger… it is DELISH!
It’s made with white beans (cannellini beans), equal parts cooked quinoa, roasted red peppers (from a jar!), gluten-free panko, 2 eggs and lots of spices (garlic, basil, paprika, onion powder, black pepper and salt) so it super satisfying and flavorful!
And they are so easy to make!
You pulse the beans in a food processor, then mix the beans, quinoa, panko and red peppers in a large bowl. Then add in the eggs and spices.
Form the mixture into 12 patties and refrigerate for an hour. The patties will firm up and hold together really well when cooking after being chilled.
Then quickly saute them on the stove top and they are ready to be served!
The recipe makes 12 big burgers so this is a great for feeding a crowd or for meal prep. The burgers store well in the refrigerator for several days and heat up well in the microwave or in a saute pan.
They can be enjoyed as we did here with on a burger bun or on a salad.
But they are particularly delicious when served with a sriracha aioli.
The sriracha aioli recipe one is a super simple recipe I have used for years — a mix of sesame or olive oil, mayonnaise (vegan or regular) and sriracha. And you can adjust the measurements for the amount of spiciness you prefer but it adds the best flavor!
To round out this meal, we made a batch of crispy sweet potato fries!
When you’re feeding teen boys and friends, you become pretty adept at making fries of all kinds and lately, my crew has been liking skinny fries!
Some quick tips for making perfect fries:
- Make sure the sweet potatoes are well dried after scrubbing off any dirt
- No matter what size you cut them, cut them as evenly as possible so that they cook evenly
- Make sure they are well coated but not dripping in oil and place on an ungreased baking sheet or baking sheet covered in parchment paper.
- Place them on the baking sheet so that they are not touching so that they can get crispy.
- Roast them at a high temperature
Put is all together, add some avocado and any other fixings you want for the burger and you have one very satisfying and yummy meal!
Pro Tip: The recipe makes 12 Veggie Burgers so it is perfect for a crowd or meal prep or both!
They store well in the fridge for several days and freeze well too! I like to reheat them in a saute pan so they get crispy on the outside again.
Hope you love it all as much as we do!
For more Pantry Staple Dishes, click here.
Scroll down for recipe and leave a comment if you try.