Cannellini Bean & Herb Chicken Burgers

Name: Cannellini Bean & Herb Chicken Burgers
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 lb (454 g) ground chicken (93/7 lean); 1 can (15 oz) (425 g) canned cannellini beans, drained and rinsed; 1½ tsp (1½ g) fresh rosemary, finely chopped; 1 tsp (1 g) fresh thyme, finely chopped; ¼ cup (30 g) panko breadcrumbs; 1 (50 g) large egg; 2 cloves (6 g) garlic, minced; ¼ cup (25 g) Parmigiano-Reggiano, finely grated; 2 tbsp (30 ml) extra-virgin olive oil; ¾ tsp (4½ g) sea salt; ¼ tsp (1.3 ml) black pepper, freshly ground; 1 (58 g) lemon, zested (about 1 tsp zest)

From the MyKitchenBank Kitchen

These baked chicken burgers blend ground chicken with mashed cannellini beans and fresh Mediterranean herbs—rosemary and thyme—for juicy, flavorful patties that hold together beautifully. Olive oil keeps them tender while they bake until golden. Serve on toasted buns with fresh lettuce, tomato, and a squeeze of lemon.

Prep: 15 min
Cook: 20 min
Wait: 10 min
Total: 45 min
Makes: 4 burgers

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Steps

Before you start

Preheat the oven to 400°F (200°C)
Line a baking sheet with parchment paper
Drain and rinse the cannellini beans
Have all herbs measured and ready

1
Mash the beans
- In a medium bowl, add the drained and rinsed cannellini beans.
- Using a fork or potato masher, mash them until mostly broken down with just a few visible chunks remaining.
- This creates a creamy binder that keeps the burgers moist.
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Ready when: Beans are mostly smooth with small chunks
Tip: Don't over-mash; some texture is important for the burger structure
2
Combine all ingredients
- Add the ground chicken, panko breadcrumbs, egg, minced garlic, grated Parmesan, fresh rosemary, fresh thyme, lemon zest, sea salt, and black pepper to the bowl with the mashed beans.
- Using your hands, gently mix until just combined—do not overwork the mixture, as this will make the burgers dense and tough.
- The mixture should hold together when squeezed but feel light and airy.
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Ready when: Mixture is evenly combined with no dry streaks
Tip: Mix with your hands and stop as soon as everything is incorporated—overworking develops gluten and toughens the burgers
3
Shape the patties
- Divide the mixture into 4 equal portions (about 5.5 oz / 155 g each).
- Gently shape each portion into a patty about 3.5 inches wide and ¾ inch thick, making sure the edges are sealed and the patty is compact.
- Press a shallow indent in the center of each patty with your thumb—this prevents them from puffing up and bulging during baking.
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Ready when: Patties are evenly shaped and firm
Tip: Don't compress too hard; a gentle hand creates tender burgers. The indent should be small—just a thumbprint
4
Oil the pan and arrange burgers
- Drizzle 2 tablespoons (30 ml) of extra-virgin olive oil onto the prepared baking sheet.
- Place the 4 patties on the sheet, spacing them evenly so they are not touching.
- Lightly brush or rub the tops and sides of each patty with a little more olive oil from the pan to ensure even browning.
- Season the tops lightly with a pinch of sea salt and black pepper if desired.
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Ready when: Patties are well-coated with oil
Tip: The oil helps them brown and prevents sticking—don't skip this step
5
Bake until cooked throughOven 400°F / 205°C
- Place the baking sheet in the preheated 400°F (200°C) oven on the middle rack.
- Bake for 18–20 minutes, until the burgers are golden brown on top and cooked through to 165°F (74°C) at the thickest part (check with an instant-read thermometer inserted horizontally into the center of one patty, avoiding the indent).
- The internal color should be no longer pink.
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Ready when: Burgers are golden brown and reach 165°F (74°C) internally with no pink
Tip: Check the temperature at 18 minutes—ovens vary, and ground chicken cooks quickly
6
Rest before serving
- Remove the baking sheet from the oven and let the burgers rest on the hot pan for 5–10 minutes.
- This allows the juices to redistribute, keeping the burgers moist when you bite into them.
- While they rest, you can toast your burger buns if desired.
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Ready when: Burgers have cooled slightly and are easier to handle
Tip: Don't skip the rest—it makes a noticeable difference in juiciness

Good to know

Tips

Keep your ingredients and hands cool when handling the mixture—this helps the burgers stay tender and prevents them from falling apart during baking.
Don't skip the mashed beans; they're essential for keeping ground chicken, which is very lean, from becoming dry. They also add subtle earthiness that complements the herbs.
For extra flavor, brush the tops of the cooked burgers with a quick glaze: 2 tablespoons olive oil mixed with 1 teaspoon Dijon mustard and ½ teaspoon fresh thyme. Drizzle it on while they rest.
Serve with fresh toppings like lettuce, tomato slices, red onion, and a dollop of hummus or Greek yogurt seasoned with lemon and garlic for a Mediterranean touch.

Make ahead

Shape the patties and refrigerate them on a parchment-lined tray, uncovered, for up to 8 hours. Bake straight from the fridge, adding 2–3 minutes to the cooking time.

Storage & reheating

Store cooked burgers in an airtight container in the refrigerator for up to 3 days. Freeze cooked burgers in a freezer bag for up to 3 months. To reheat, warm them on a baking sheet at 350°F (175°C) for about 8 minutes, or microwave wrapped in a damp paper towel for 1–2 minutes. Raw patties can be frozen in a single layer for up to 1 month before cooking; bake straight from frozen, adding 4–5 minutes to the cooking time.

Substitutions

fresh rosemary → 1 tsp dried rosemary. Dried herbs are more concentrated; use half the amount. Add it in step 2 when combining ingredients.
fresh thyme → ½ tsp dried thyme. Dried thyme has stronger flavor. Use half the amount of fresh.
panko breadcrumbs → ¼ cup (30 g) finely grated fresh breadcrumbs or crushed saltines. Fresh breadcrumbs work but will make the burgers slightly more dense. Saltines add a subtle savory note.
canned cannellini beans, drained and rinsed → 1 can (15 oz / 425 g) white beans or great northern beans, drained and rinsed. Other white beans provide similar moisture and creaminess. Avoid darker beans, which will change the color and flavor.