Spinach and White Bean Burgers

Name: Spinach and White Bean Burgers
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1½ cans (15 oz each) (750 ml) canned white beans (cannellini or great northern), drained and rinsed, drained and rinsed; 3 cups packed (90 g) fresh spinach, roughly chopped; 2 cloves (10 g) garlic cloves, minced; ½ cup (50 g) grated Parmesan cheese, finely grated; ¾ cup (60 g) panko breadcrumbs; 1 whole (50 g) large egg, beaten; 2 tablespoons (30 ml) extra-virgin olive oil; ½ teaspoon (3 g) lemon zest, finely grated; to taste kosher salt; to taste freshly ground black pepper; ¼ teaspoon (½ g) red pepper flakes (optional)

From the MyKitchenBank Kitchen

Hearty Italian-inspired veggie burgers made from mashed white beans and tender spinach, bound with Parmesan and breadcrumbs, then baked until golden and crispy outside. These patties have a creamy interior with savory herb notes and hold together beautifully. Serve on toasted buns with your favorite toppings.

Prep: 15 min
Cook: 25 min
Wait: 10 min
Total: 50 min
Makes: 4 burgers

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Steps

Before you start

Preheat oven to 400°F (200°C)
Line a baking sheet with parchment paper
Drain and rinse canned beans if using

1
Wilt the spinach
- Place the chopped spinach in a large bowl and microwave on high for 1 minute, stirring halfway through, until very tender and wilted.
- Press out excess moisture with the back of a spoon or clean kitchen towel.
- Set aside.
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Ready when: Spinach is completely wilted and excess moisture is removed
Tip: Removing moisture prevents the burgers from becoming mushy and helps them hold together better.
2
Mash the beans
- In a medium mixing bowl, add the drained and rinsed white beans.
- Using a fork or potato masher, roughly mash them until they are mostly broken down but still have some texture—some whole beans and a chunky consistency is ideal, not a smooth paste.
- You should see some distinct bean pieces.
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Ready when: Beans are mostly mashed but retain some texture and shape
Tip: Don't overmash—a coarse texture creates a better burger consistency than a puree.
3
Combine the mixture
- Add the wilted spinach, minced garlic, grated Parmesan, panko breadcrumbs, beaten egg, lemon zest, salt, pepper, and red pepper flakes (if using) to the mashed beans.
- Gently fold all ingredients together with a spoon or your hands until evenly combined.
- The mixture should come together without being overly wet.
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Ready when: All ingredients are evenly distributed throughout the mixture
Tip: Mix gently and briefly to avoid compacting the mixture, which will result in dense burgers.
4
Shape the burgers
- Divide the mixture into 4 equal portions.
- Using your hands, form each portion into a patty about ¾ inch (2 cm) thick and 3½ inches (9 cm) wide.
- The patties should be sturdy but not pressed too firmly.
- Place each patty on the prepared parchment-lined baking sheet, spacing them 2 inches (5 cm) apart.
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Ready when: Patties are evenly shaped and stable
Tip: Keep your hands slightly damp to prevent sticking and make shaping easier.
5
Brush with olive oil
- Lightly brush the top of each burger patty with olive oil, using about 1½ tablespoons total (divide among the 4 patties).
- This promotes browning and creates a crispy exterior.
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Ready when: All patty tops are evenly coated with oil
Tip: A light coating is sufficient; too much oil will make the burgers greasy.
6
Bake the burgersOven 400°F / 205°C
- Place the baking sheet in the preheated 400°F (200°C) oven.
- Bake for 20–25 minutes, until the burgers are golden brown and firm to the touch.
- The edges should look crispy and pull away slightly from the parchment.
- There is no need to flip.
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Ready when: Burgers are deep golden brown on top, firm when pressed gently, and edges are crispy
Tip: Oven temperatures vary; if burgers are browning too quickly, reduce to 375°F (190°C) and add a few extra minutes.
7
Cool briefly
- Remove the baking sheet from the oven and allow the burgers to rest on the sheet for 5–10 minutes.
- They will firm up considerably as they cool.
- This resting period is essential—attempting to move them immediately may cause them to break apart.
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Ready when: Burgers are cool enough to handle and hold together when gently lifted
Tip: Don't skip this resting time—it's what transforms a delicate mixture into a sturdy, sliceable burger.
8
Serve
- Transfer the burgers to toasted buns and serve immediately with your favorite toppings such as fresh arugula, sliced tomato, red onion, aioli, or marinara sauce.
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Ready when: Burgers are plated and ready to eat
Tip: These burgers are delicate, so use a sturdy bun and avoid overly wet toppings that might cause them to fall apart.

Good to know

Tips

For extra flavor, add 1 tablespoon of fresh basil or Italian seasoning to the mixture.
These burgers freeze beautifully unbaked—freeze on a tray first, then bag to prevent sticking.
If the mixture feels too wet to hold together, chill it for 30 minutes before shaping.
Serve with a bright sauce like marinara, pesto aioli, or lemon mayonnaise to complement the mild beans.

Make ahead

The burger mixture can be prepared up to 8 hours ahead: cover and refrigerate after combining. Shape and bake just before serving.

Storage & reheating

Store cooled burgers in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet at 350°F (175°C) for 8–10 minutes. Uncooked burgers can be frozen on a tray, then transferred to a freezer bag for up to 3 months; bake directly from frozen, adding 5–7 extra minutes to the baking time.

Substitutions

canned white beans (cannellini or great northern), drained and rinsed → Chickpeas or cannellini beans. Use the same amount; chickpeas will give a slightly earthier flavor but work equally well.
fresh spinach → Kale, Swiss chard, or chopped broccoli. Chop finely and wilt as directed; kale will require 1–2 extra minutes in the microwave.
panko breadcrumbs → Finely crumbled crackers or gluten-free breadcrumbs. Use the same amount; choose neutral-flavored options to avoid competing with the Italian profile.
grated Parmesan cheese → Pecorino Romano or Gruyère. Use the same amount; Pecorino Romano will be sharper, Gruyère milder and nuttier.