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White Bean Veggie Burgers

Prep Time: 30 minutes 

Cook Time: 15 minutes

Total Time: 45 minutes 

Yield: 6-7 burgers

I learned this trick to dry out the beans a bit before using them to create a less mushy texture in the burger.  It really works!  I used a blend of spices called Moon Dust created by a restaurant in North Carolina.  The recipe for that is below the burger recipe.  But if you don't feel like making the blend, add whatever spices suit you.  It'll still be really tasty!




2 (14 ounce) cans white beans, drained, rinsed, and patted dry

1 Tablespoon extra virgin olive oil

1/2 cup finely chopped red, orange or yellow pepper (about 1/2 of a pepper)

½ cup finely chopped zucchini 

1 cup finely chopped yellow onion (about 1/2 of a large onion)

3 garlic cloves, minced (about 1 Tablespoon)

2 ½ teaspoons moon dust (recipe below)

1/2 cup almond flour

⅓ cup roasted sweet potato

1 egg or flax egg (1 Tablespoon flax meal and 2 1/2 Tablespoons water)

salt + pepper



Preheat oven to 325°F. Spread beans evenly onto a lined baking sheet and bake for 15 minutes until slightly dried out.

Turn oven up to 375°F in order to bake the burgers.

Meanwhile, heat a sauté pan over medium heat until hot.  Add olive oil, heat, then add chopped pepper, zucchini, onion and garlic and cook until vegetables are soft, about 5-6 minutes. 


Place vegetables in a large bowl or in a food processor with the remaining ingredients. Stir or pulse everything together, then add the white beans. Mash with a fork or pulse the mixture, leaving some larger chunks of beans.

Form into patties– about 1/3 cup of mixture in each.

Place patties on a parchment paper lined baking sheet and bake at 375°F  for 10 minutes on each side, 20 minutes total. 

Serve with your favorite toppings.


Store leftovers in the refrigerator for up to 5 days, or freeze for 3 months.

Moon Dust


1 1⁄2 teaspoons lemon pepper

2 1⁄4 teaspoons dried thyme

2 1⁄4 teaspoons onion powder

3⁄4 teaspoon chili powder

1⁄2 teaspoon cayenne pepper

3⁄4 teaspoon dried oregano

3⁄4 teaspoon dried basil

2 tablespoons dried rosemary

3⁄4 teaspoon curry powder

1 tablespoon Cajun spices


Place all ingredients in a spice grinder, food processor or blender and puree to combine and grind spices.

Store at room temperature (or the refrigerator) for several months.

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