Cannellini Bean and Herb Burgers

Name: Cannellini Bean and Herb Burgers
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 3 cups (650 g) cannellini beans, drained and rinsed, from two 15 oz (425 g) cans, drained and rinsed well; ½ cup (15 g) fresh flat-leaf parsley, finely chopped; ¼ cup (8 g) fresh basil, finely chopped; 2 tablespoons (6 g) fresh dill, finely chopped; 3 cloves (15 g) garlic cloves, minced; 1 tablespoon (6 g) lemon zest, finely grated on a microplane; ¾ cup (65 g) panko breadcrumbs; 2 tablespoons (30 g) Dijon mustard; ¾ teaspoon (5 g) kosher salt; ½ teaspoon (2½ ml) freshly ground black pepper; ¼ teaspoon (½ g) red pepper flakes (optional); 3 tablespoons (45 ml) extra-virgin olive oil, divided

From the MyKitchenBank Kitchen

Crispy-edged pan-fried burgers built on creamy cannellini beans, fresh herbs, and a touch of lemon. These hearty veggie patties hold together without eggs, rely on breadcrumbs as the binder, and develop a golden crust when seared in a hot skillet. Serve on a bun with your favorite toppings, or plate them with greens for a lighter meal.

Prep: 15 min
Cook: 12 min
Wait: 30 min
Total: 57 min
Makes: 4 burgers (about 3.5 inches / 9 cm in diameter)

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Ingredients

4 servings

3 cups (650 g) cannellini beans, drained and rinsed, from two 15 oz (425 g) cans, drained and rinsed well
½ cup (15 g) fresh flat-leaf parsley, finely chopped
¼ cup (8 g) fresh basil, finely chopped
2 tablespoons (6 g) fresh dill, finely chopped
3 cloves (15 g) garlic cloves, minced
1 tablespoon (6 g) lemon zest, finely grated on a microplane
¾ cup (65 g) panko breadcrumbs
2 tablespoons (30 g) Dijon mustard
¾ teaspoon (5 g) kosher salt
½ teaspoon (2.5 ml) freshly ground black pepper
¼ teaspoon (0.5 g) red pepper flakes (optional)
3 tablespoons (45 ml) extra-virgin olive oil, divided

Equipment (10)

Colander
Large mixing bowl
Dry measuring cups and spoons
Measuring spoons
Fork or potato masher
Microplane zester or box grater
12-inch (30 cm) nonstick or cast-iron skillet
Spatula
Parchment paper
Sheet pan

Steps

Before you start

Drain and rinse two 15 oz (425 g) cans of cannellini beans, or use 2 cups cooked beans
Measure out all herbs and have them finely chopped before you start
Chill the patty mixture for at least 30 minutes so they hold together better during cooking

1
Mash and combine
- Pour the drained cannellini beans into a large mixing bowl.
- Using a fork or potato masher, break them down until about two-thirds are mashed but some texture remains—you want chunky bean pieces, not a smooth purée.
- Add the chopped parsley, basil, dill, minced garlic, lemon zest, Dijon mustard, kosher salt, black pepper, and red pepper flakes if using.
- Stir gently with a wooden spoon until evenly distributed.
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Ready when: Bean mixture is chunky and well combined with herbs distributed throughout
Tip: Do not overmix; large bean pieces help the patties stay together and give them a better texture.
2
Add binder
- Sprinkle the panko breadcrumbs over the bean mixture and fold gently until they are fully incorporated and the mixture just holds together when squeezed.
- It should feel moist but not wet.
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Ready when: Breadcrumbs are fully worked in and mixture holds together in a ball when gently squeezed
Tip: If the mixture feels too wet to hold together, add 1 to 2 more tablespoons of panko. If it feels too dry, add 1 tablespoon of water.
3
Shape patties
- Divide the mixture into 4 equal portions.
- Using slightly damp hands to prevent sticking, shape each portion into a patty about 3.5 inches (9 cm) in diameter and ¾ inch (2 cm) thick.
- Place the patties on a sheet of parchment paper.
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Ready when: Four uniform, compact patties formed
Tip: Make patties slightly thicker than you want the finished burger to be; they will compress slightly during cooking.
4
Chill patties
- Transfer the patties (still on parchment) to the refrigerator or freezer.
- Chill for at least 30 minutes.
- Cold patties hold together much better during pan-frying.
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Ready when: Patties feel firm and cohesive when gently pressed
Tip: You can make and chill the patties up to 8 hours ahead, or freeze them for up to 3 months—no need to thaw before cooking, just add 1 to 2 extra minutes per side.
5
Heat skillet
- Place a 12-inch (30 cm) nonstick or cast-iron skillet over medium-high heat.
- Add 1.5 tablespoons of olive oil and let it heat until shimmering, about 1 minute.
- The oil should be hot enough that a drop of water sizzles on contact.
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Ready when: Oil shimmers and moves freely across the pan
Tip: A hot pan is essential—it creates a golden crust that holds the burger together.
6
Cook first side
- Carefully place 2 chilled patties in the hot oil, working gently to avoid breaking them.
- Cook undisturbed for 4 to 5 minutes, until the bottom is deep golden brown and pulls away easily from the pan.
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Ready when: Bottom is deep golden brown and patty releases easily when gently nudged with a spatula
Tip: Resist the urge to move the patties; let them sit undisturbed so they develop a sturdy crust that won't break when you flip them.
7
Flip and finish
- Using a wide spatula, carefully slide it under each patty and flip in one smooth motion.
- Cook the second side for 3 to 4 minutes, until it is also golden brown and the patty feels firm when gently pressed.
- Transfer the cooked burgers to a clean plate.
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Ready when: Second side is golden brown and patty feels firm but not hard to the touch
Tip: The internal temperature doesn't matter for these veggie burgers, but they should feel cohesive and warm throughout.
8
Cook remaining batch
- Add the remaining 1.5 tablespoons of olive oil to the skillet and repeat with the other 2 patties, cooking 4 to 5 minutes per side until both sides are golden brown.
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Ready when: Both sides golden brown and patties firm when pressed
Tip: If the pan seems too hot and the bottoms are browning too quickly, reduce heat slightly to medium.
9
Serve
- Serve the warm burgers on toasted buns with your choice of toppings—lettuce, tomato, red onion, avocado, vegan mayo, or aioli—or place them on a bed of fresh greens.
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Ready when: Burgers are hot and ready to serve

Good to know

Tips

The key to a burger that holds together without eggs is chilling the patties before cooking. Cold bean mixture has a lower risk of breaking apart on the hot pan.
Panko breadcrumbs (larger, airier than regular breadcrumbs) create a slightly lighter texture and absorb moisture more gradually, giving you better control over the mixture.
Fresh herbs are essential here—dried herbs will be too concentrated and can overpower the delicate flavor of the beans. Finely chop them so they distribute evenly.
For extra richness, serve with a dollop of cashew crème, vegan aioli, or a yogurt-herb sauce made with Greek yogurt, lemon juice, garlic, and dill.

Make ahead

You can prepare the patties up to 8 hours ahead and refrigerate, or freeze them for up to 3 months. Cook from frozen by adding 1 to 2 extra minutes per side; no need to thaw first.

Storage & reheating

Store cooked burgers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 8 to 10 minutes, or in a skillet over medium heat for 2 to 3 minutes per side, until warmed through. Freeze cooked patties for up to 3 months; thaw in the refrigerator overnight before reheating, or reheat straight from frozen in a 350°F oven for 15 to 18 minutes.

Substitutions

panko breadcrumbs → plain dried breadcrumbs or crushed saltine crackers. Use the same amount; plain breadcrumbs absorb liquid differently, so add a tablespoon of water if the mixture seems too dry.
fresh flat-leaf parsley → fresh cilantro or additional basil. Maintain the same volume for consistent texture, though the herb flavor will shift.
cannellini beans, drained and rinsed → white bean varieties like great northern or navy beans. Use the same total weight; they will mash similarly and have a comparable mild, creamy flavor.
Dijon mustard → whole grain mustard or 1 tablespoon of tahini. Both provide moisture and a subtle flavor boost without overpowering the beans and herbs.