Easy to make and super tasty White Bean Artichoke Burgers with loads of texture and delicious hints of lemon & rosemary. Cook them in a skillet, the oven or on the grill.
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"Soooo delicious!!! Everything about these burgers is amazing. The lemon zest with the brine of the artichoke hearts, just wonderful. Will definitely make these again💗" - Stacey ⭐️⭐️⭐️⭐️⭐️ More reviews →
These White Bean Artichoke Burgers are golden brown, crispy, lemon and rosemary-scented bundles of flavour and texture. Inspired by my white bean artichoke sandwich filling, they've become a real reader favourite with nothing but five-star reviews.
It's funny because bean burgers are never the first thing you think of when it comes to meals, and yet, somehow, every time you eat them they end up a total dinner star and you wonder why you don't make them more often. And just like my vegan black bean burgers and my kidney bean burgers, these white bean artichoke burgers are shockingly easy to make so there can be no excuses.
Mel x
Ingredients
The ingredient list is short but the flavour is big!
Here are the main players:
- Canned white beans - Any you like. I used cannellini beans but lima or great northern would also work well.
- Canned or jarred artichoke hearts - marinated or not marinated. It doesn't matteer too much. Just be sure to drain them well.
- Oats - You can use old fashioned oats, rolled oats or quick oats. If using old fashioned oats or rolled oats it will be necessary to pulse them in a food processor or blender to break them down just a bit. If you have quick oats there is no need to do this so skip that step.
- Fresh or dried rosemary - fresh is always preferable and it's so easy to grow at home, but dried is ok too.
- Lemon - just the zest so we get the lovely lemon flaovur without any added moisture. Save the lemon juice for something else like dressing a salad, or adding to a drink.
Likely you already have the supporting ingredients lurking in your pantry: onion, garlic, salt & pepper.
Serving Suggestions
Serve white bean artichoke burgers on a fluffy bun with some guacamole, green sauce, or hot sauce. Sliced avocado, pickled jalapenos and a few crumbles of salty vegan feta work really well with the lemony herb flavours too. Or go bun-less and sit them atop a crisp salad with some vegan avocado dressing, maybe with some lemon garlic air-fryer potatoes on the side.
If you're grilling try serving them with some grilled baby potatoes and strawberry spinach salad or my lemony kidney bean salad. Any way you go you won't be disappointed!
Recipe
White Bean Artichoke Burgers
Author:Ingredients
- ½ medium onion , finely diced
- 1 x 15 oz can white beans such as lima or cannellini , (1 x 398 ml can in Canada or a 400g one in the UK)
- 1 x 14 to 15oz can artichoke hearts , (1 x 398 ml can in Canada or a 400g one in the UK)
- 1 cup (100 grams) rolled/old fashioned oats , or quick oats (certified gluten-free if necessary)
- 4 cloves garlic , minced
- 1 teaspoon chopped rosemary , dried or fresh
- 1 medium lemon (zest only)
- 1 teaspoon fine sea salt
- ½ teaspoon freshly ground black 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. Once beginning to turn golden, turn off the heat and allow to cool while you carry on with the next step.
- Drain the beans really well and add them to a large bowl. Mash roughly with a potato masher. You just want them a bit crushed not completely pulverized.
- Drain the artichoke hearts, give them a bit of a squeeze to remove excess moisture, then chop into small chunky pieces and add to the crushed beans.
- If using old-fashioned or rolled oats, pulse them a few times in a food processor or blender to make them smaller but still a bit chunky. If using quick oats you can skip this step.
- Add the oats to the beans then add the onion, garlic, rosemary, lemon zest, salt and pepper.
- Use clean hands to squeeze and squidge everything together really well.
- Shape into 4 patties and really squeeze and compact them together well. Then place on a parchment paper lined baking tray or plate and refrigerate for at least one hour. It's fine to leave them up to a couple of days but if you do make sure to cover them well so they don't dry out.
To cook on a grill
- Place on a grill over medium heat and leave to cook until a nice crust develops then turn over. They should take 5 to 6 minutes each side. Remove from the grill and serve immediately.
To cook in an oven
- Put the burgers on a lined baking tray and cook at 350°F for 25 to 30 minutes, making sure to turn them over half way. They should be crusty and golden once ready.
To cook in a skillet
- Heat the skillet with a small drop of oil. When hot add the burger patties.
- Cook for 5 to 6 minutes until a nice golden crust has formed then turn over and do the same on the other side.
NOTES
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Elizabeth says
Pretty easy to make. I messed up with time and needing more art hearts so they only sat in the fridge for 40 minutes and still came out ok. They had no distinct taste. Tasted like all the condiments we put with it on the bun. Still I would make them again. Beans!
Angelil says
I make and freeze a dozen of these, so I always have them on hand for quick, easy, healthy options.
I use 4 cans of beans and throw a couple pieces of homemade toast in the food processor (instead if oats) with sauteed onions. I omit the artichoke hearts, as it made the burgers too wet. You can use flax to bind, but I need the occasional egg or splash of milk in coffee, so I added 2 eggs as binder. Added some chiles and green chiles (can) and I season these in the food processor the same as I would a pot of white beans: with Italian seasonings. I flour them to shape them into patties and bake a sheet pan full, cool then freeze. I keep these on hand for when I am craving a Club Sandwich with its milder flavors (I will sometimes crumble a black bean burger into the aioli to sub for bacon layer) and add condiments, lettuce and tomato on a homemade focaccia. It's pretty close to the real thing, but with a clean vegan effect and a great carbing up for activities. If you want a more seasoned burger, try a black bean burger that you can spice up with chiles, barbeque sauce, hot sauce. Remember, white beans are very mild and make a great "turkey" substitute! Season the burgers with the awareness that you are creating more of a light, faux turkey burger. I keep these and black bean burger always in the freezer by the dozen/sheet. They're great! I bake them for quick and easy.
Ange says
Unfortunately, I don't eat oats because after going off wheat, then trying some high end organic granola that was super hard to digest, that ended grains in my food choices for many reasons.
I recently had incredible results with a different Black Bean Burger and was wondering about a White Bean option. These burgers look great! I may have to try the techniques and ingredients from that recipe to replace the oats in this recipe, but I am confident it can be done - or just swap the beans (black for white) and add the artichoke hearts to the onion/pepper mixture. The lemon and rosemary are a great idea. This recipe will remain popular, like the black bean one, because we enjoy (and miss) that "burger" combination and experience.
Stacey says
Soooo delicious!!! Everything about these burgers is amazing. The lemon zest with the brine of the Artichoke hearts, just wonderful. Will definitely make these again💗
Martha says
Hi Mel, I don't see in the recipe when to add the onion. I assume it gets mixed in with the other stuff?
Thanks!
Melanie McDonald says
Would you believe this recipe is years old, gets visited thousands of times per month, and you are the only person to notice this so far? Ha. 10/10 for observation skills. I just fixed it, but yes, add the onion to the mashed beans along with everything else. Thank you for pointing it out!
Lauren Kim says
My daughter who is vegan (she’s the reason I cook mostly vegan) recently realized that she likes artichokes! I made this for dinner one evening and it was a BIG HIT! Everyone loved it! Thank you for all your yummy recipes!
Melanie McDonald says
That's great - I'm so pleased you all enjoyed them!
melody sieglitz says
I'm gonna make these tonight praying they are not mushy i've yet to find a good texture of veg burger so are these mushy? thanks
Carol says
I was so excited to try these based on the reviews and I was not disappointed. The flavor and texture combination were divine. I live in FL and these were nice and light in the heat. I don’t have a grill so I pan fried and they were perfect. Thank you very much!!
melody sieglitz says
great to hear texture was good i hate mushy burgers not mushy right?
Lynn says
Are they freezer friendly?
Make, cook, freeze and reheat? or. . . .
Make freeze then cook?
Thank you,
Lynn
Melanie McDonald says
They do freeze well. I make them and freeze them uncooked with parchment paper separating them. Then I cook them from frozen for just a few minutes longer. You could freeze them after cooking too then reheat. You risk them becoming a little dry then though as they end up cooked twice.
Patricia Giannelia says
Have loved these burgers since the first time I made them - and they were the choice of my niece for her "day after the wedding" barbecue - very grill able, and very "chi-chi" and declarer the best veggie burger some had ever eaten!