White Bean Veggie Burgers
Veggie burgers have evolved into a classic vegetarian meal for good reason. You can avoid the higher-sodium store-bought varieties and make these simple burgers at home.
Made from canned white beans and leftover rice, these burgers are quick to throw together on a weeknight, and are always handy if made in advance. Cooked veggie burgers can be frozen and reheated in the oven or toaster oven.
Makes
Serving size
Ingredients
1 cup canned white beans, drained and rinsed
1 cup cooked white rice
1 teaspoon garlic powder
2 teaspoons dried thyme
½ teaspoon ground chipotle pepper
½ sweet onion, finely chopped
½ cup fresh or frozen corn
½ cup red bell pepper, finely chopped
Juice of 1 lemon
⅓ cup all-purpose flour
1 large egg
Black pepper, freshly grounded, to taste
2 teaspoons extra‑virgin olive oil
Instructions
- In a large bowl, mash the beans with a potato masher, leaving a few whole beans as desired. Add the rice, garlic powder, thyme, chipotle pepper, onion, corn, bell pepper, lemon, flour, and egg, and mix well to blend. Season with pepper.
- Using your hands, form the mixture into four patties.
- In a large skillet over medium heat, heat the olive oil. Cook the burgers for 5 minutes, until browned on one side, flip, and cook the other side for an additional 5 minutes.
Cooking Tip
Any type of canned bean can be used here, depending on your preference. Be sure to drain and rinse away the liquid, where much of the sodium lurks.
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