Easy & incredibly tasty White Bean Artichoke Burgers with hints of lemon & rosemary. Perfect served with lots of gloriously green guacamole & a dribble of hot sauce!
Happy Canada Day! The weather is absolutely beautiful so we are kicking off our long weekend with a BBQ tonight. My Grilled Baby Potatoes with Rosemary will certainly be making an appearance, and what BBQ is complete without veggie burgers?
DO GRILL-ABLE VEGGIE BURGERS EXIST?
I've tried to grill many veggie burger recipes and ended up hungry and frustrated when they have fallen to pieces, slipped down through the grate and gone up in flames. It's not only a huge disappointment but also a real waste of food.
My Vegan Black Bean Lime Burgers are one of the most popular recipes on the blog, but I have yet to try them on the grill. I did intend to a couple of weeks ago but discovered I was out of black beans at the last moment. I didn't have time to go to the store so had to make do with what I did have which was a tin of lima beans and a tin of artichoke hearts.
THESE MY FRIENDS, ARE GRILL-ABLE!
I whipped some veggie burgers up in five minutes flat and after refrigerating them for a while, put them on the grill to cook with fingers crossed. I couldn't believe it when they held together and grilled up perfectly!
These White Bean Artichoke Burgers are really easy to make. You don't even need a food processor. You simply combine the ingredients, shape them into patties and refrigerate until needed. You can make them up to a few days ahead (as long as you keep them well covered in the fridge so they don't dry up) and they grill perfectly. You can also cook them in the oven or in a pan.
LEMON & ROSEMARY IS THE PERFECT COMBO
The burgers have subtle white bean and artichoke flavours which are enhanced by the addition of some lemon zest and rosemary. They develop a lovely crust on the outside but remain soft and moist on the inside. I love to serve them with lots of guacamole and some hot sauce. Sriracha goes particularly well with them, as does my Fiery Habanero Hot Sauce.
If you love the white bean and artichoke combo be sure to check out my White Bean Artichoke Sandwich Filling recipe. It's awesome!
LET ME KNOW WHAT YOU THINK ABOUT THESE WHITE BEAN ARTICHOKE BURGERS
If you give these White Bean Artichoke Burgers a try please let me know! Leave a comment below or tag a picture #virtualvegan on Instagram so I can see how yours turned out. I will try grilling my Vegan Black Bean Lime Burgers soon and I will update the recipe if it works. Hopefully you will end up with two grillable veggie burger options!
White Bean Artichoke Burgers
Ingredients
- ½ medium onion finely chopped
- 14oz | 2 cups white beans drained I used cannellini beans but lima or great northern would also work
- 14oz | 2 cups canned artichoke hearts drained & chopped
- 4 cloves of garlic chopped finely
- 90g | 1 cup rolled oats or quick oats
- 1 teaspoon chopped rosemary dried or fresh
- zest of 1 lemon
- 1 teaspoon salt
- 1/2 teaspoon pepper
INSTRUCTIONS
- Saute the onion in a pan until golden brown. I used a dry fry pan but you can use a little drop of oil of you prefer.
- Add the beans to a bowl and mash roughly with a potato masher. You just want them a bit crushed.
- Put the oats in a food processor or blender & pulse a few times. You want them broken up into smaller pieces. They don't have to be as fine as flour.
- Add the oats to the beans then add all of the other ingredients.
- Get your hands in the bowl and squidge everything together well with your fingers.
- Shape into 4 patties and squeeze together really well with your fingers. Then place on a tray /plate covered with baking parchment or a Silpat . Cover with cling wrap and refrigerate for at least one hour. It's fine to leave them up to a couple of days.
To cook on a grill
- Place on a hot grill and leave to cook until a nice crust develops then turn over. Time depends on how hot your grill is. Mine took about 10 minutes each side.
- Remove from the grill and serve immediately.
To cook in an oven
- Put the burgers on a lined tray and bake them in the oven on 350°F until heated through (about 30 minutes).
To cook in a fry pan or skillet
- Heat the fry pan/skillet with a small drop go oil.
- When very hot add the burger patties.
- Turn over once a nice golden crust has formed on one side (10 mins max) then cook until a golden crust forms on the other other side.
NUTRITION
Nutritional information is provided for convenience & as a courtesy. The data is a computer generated estimate so should be used as a guide only.
Cindy Railine says
I made these tonight and they were delicious. I left out the lemon zest because I don't care for it. I didn't wait the hour either so they were a little soft but so good neither of us cared. Thank you!
Tara says
These were a big hit tonight with everyone including two skeptical teens. Another keeper! Thank you.
A Virtual Vegan says
So pleased you all enjoyed them Tara!
Nicole says
Delicious!!!! Definitely the tastiest vegan burger I’ve made. Thank you!!!!
Daphne says
This is my new go to burger recipe. It is easy o make and tastes really good. I didn't saute the onion or put them in the fridge because i was in a hurry and they still came out good although I definitely will next time
A Virtual Vegan says
I'm glad you're enjoying them Daphne. Thanks for taking the time to leave a review!
Deb Sweeney says
First vegan burger that I loved!!! And they held together. I may not have processed the oats enough because there seemed like there were a little too many. But then you bite into it and the flavor!! Going to try with finer oats today for non-vegan friends. Thank you.
Melanie McDonald says
Next time you could process half of the oats quite fine, then add the rest and pulse a bit to keep them chunkier for texture. That might work better for you. I'm really pleased you enjoyed them though and thank you for stopping by to leave feedback!
Mjn1990 says
These were amazing! We used oregano in place of rosemary and gluten-free breadcrumbs instead of oat flour. I'm definitely keeping this recipe in my arsenal.
Sandy says
I love these burgers! I made them the first time exactly as specified and they were delicious! I then ran out of artichokes so the second time I tried hearts of palm. The taste was still good, but they were a bit too moist. I wish I would have added a TBSP of flax meal, that might have helped. I now have more artichokes in my pantry so I'm making them again this morning. Thank you for such a delightful recipe!
A Virtual Vegan says
I'm so pleased you are enjoying the recipe Sandy!
Anne says
These were delicious and YES you really can grill them! Thank you so much for sharing this recipe!
Can I freeze them before I cook them?
A Virtual Vegan says
I haven't tried freezing them uncooked. I have frozen them cooked though, then reheated them in the oven straight from the freezer and they were fine. Maybe try with just one as an experiment next time you make them? I'm so pleased you enjoyed them though. Thank you for stopping by to leave feedback!
Hannah says
I made these a while ago and forgot to come back to thank you! The fact that I'm still thinking about them a month later is a pretty good sign though, right?
I didn't modify the recipe at all, but I don't think I drained the beans or the artichokes quite enough, so my patties were a bit wet and sort of fell apart in the frying pan (this is probably also because I got impatient and pulled them out of the fridge before they'd chilled for a full hour). Still, despite my best attempts to mess them, up, they were still SO SO tasty. My meat-loving boyfriend devoured his, and I couldn't get enough of the amazing flavor combo.
I think it's time to make a second attempt at these, and this time I'll do an even better job. Thanks for sharing!
A Virtual Vegan says
That's great Hannah. I'm so pleased you enjoyed them. And yes, draining everything really well is important, as is squeezing the patties together really well in your hands and the chilling step. If you do all of that your 2nd attempt will be great!
Brandon P says
If the patties must chill for at least an hour...that's part of the prep time...can't be ready to make in 15 minutes which means it's not actually 'prepped'...
A Virtual Vegan says
Prep time is actual hands on time. The hour they are in the fridge is hands off. You aren't actually doing/prepping anything. Since this recipe was written I have had my recipe card updated so that I have an extra section to add hands off time too. You will see it in my newer recipes.
Brandon P says
Thank you for the clarification. I left them in the fridge overnight and will be making them tonight!
Trixie says
I rarely follow recipes to a t but I did with this one and they were amazing! A perfect amount of flavor that can be enhanced with complementary toppings but can also take on whatever flavors you want to throw on there. Props to a vegan burger that doesn't taste like bean mush and also totally stayed together. I just wanted to know if you refrigerated or froze any burgers before, or after, cooking them? I have some leftovers and I'm just guessing the best way to store them
A Virtual Vegan says
So glad you enjoyed them Trixie! We never have any leftover when I make them but I think they would keep easily for 3 - 4 days in the fridge, cooked or uncooked. I think they would freeze well too. I'm not sure if they would get soggy and fall apart when cooking after freezing them raw, but if you freeze them once they are cooked I am sure they would be fine. Just separate them with some parchment paper then reheat in the oven.
Dana says
These are delicious! I made some changes: I used home cooked navy beans, added a chopped jalapeño, and used a jar of hearts of palm since I didn’t have artichoke hearts. I think that was a perfect substitute! Also I added a flax egg to help with binding and I baked in the oven (at 425) instead of cooking on the grill. Lemony deliciousness!
A Virtual Vegan says
So glad that you enjoyed them and were able to adapt them to suit your needs! Thank you for stopping by to leave feedback. It's much appreciated!