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  • Makes 12 burgers
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A good veggie burger should stick together without crumbling, fill your belly as a main course, and be packed full of flavor. These white bean burgers easily knock those requirements out of the park. Inspired by the aromatic flavors of Tuscany, each patty is seasoned with Italian herbs and features the umami-rich flavor of trumpet mushrooms. Cannellini beans, brown rice, carrots, green beans, and celery also make their way into the mix, ensuring each bite is bursting with healthy produce. (When cooking the patty mixture, the skillet needs to be wide to give a large surface for the liquid to cook off. If the mixture is too moist, you can spread it on a baking sheet and bake for 20 minutes at 300°F before shaping it into patties and baking again as directed in Steps 3–5.) Once the patties are out of the oven, assemble your sandwich on whole wheat buns and garnish with your favorite toppings and sauces. 

Tip: When shopping for burger buns, look for oil-free options that list 100 percent whole grains on the label. We recommend the whole grain buns from the Food for Life Ezekiel 4.9 product line.

For more mealtime inspiration, check out these tasty ideas:

Ingredients

  • 1 cup finely chopped onion
  • 2 cups finely chopped fresh trumpet mushrooms (about 4 oz.)
  • 2 cups finely chopped carrots
  • 2 cups finely chopped green beans
  • 1 cup finely chopped celery
  • ¼ cup chopped fresh Italian parsley
  • 12 cloves garlic, minced
  • 2 15-oz. cans cannellini beans, rinsed and drained (3 cups)
  • 1 cup cooked short grain brown rice
  • 4½ teaspoons dried Italian seasoning, crushed
  • 1 tablespoon white wine vinegar
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon crushed red pepper (optional)
  • Yellow mustard
  • Ketchup
  • 12 whole grain burger buns
  • 12 romaine lettuce leaves
  • 2 tomatoes, thinly sliced
  • 1 small red onion, thinly sliced

Instructions

  • In a food processor combine the first seven ingredients (through garlic). Pulse into small bits.
  • Transfer mixture to a large skillet. Cook over medium 15 minutes or until moisture has cooked off, stirring frequently. (Do not add any liquid.) Add the next seven ingredients (through crushed red pepper, if using). Mix well and coarsely mash. Remove from heat; cool.
  • Preheat oven to 350°F. Line a baking sheet with parchment paper.
  • Shape bean mixture into twelve 3-inch patties, using ⅓ cup mixture per patty, and arrange on prepared baking sheet. Bake 35 to 40 minutes or until evenly browned.
  • Spread mustard and ketchup on buns. Add lettuce, burgers, tomato slices, and onion slices. If desired, sprinkle with additional parsley.
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Comments (7)

(5 from 1 vote)

Recipe Rating

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Barb

Reviewing this recipe for the first time, I think this maybe too much work. I would cut the recipe in half for six burgers. I would like to see the recipe list the cooked rice first so it’s ready before chopping all the veggies. The burgers sound delicious. I would make the recipe without forming into burgers. Thanks.

Carol Miles

What can be substituted for trumpet mushrooms?

Jon Griffin

Yep. If you don't live in a large city, many things in these recipes aren't available. I would probably just substitute regular mushrooms.

Carol Miles

What can you substitute for trumpet mushrooms?

Rena Konar

Do “trumpet mushrooms” have another name? I don’t believe I’ve ever seen them in regular grocery chains or HMart.

Meg Ross

These look delicious (I usually make black bean burgers), but even one half of a recipe is too much for just me. Can I bake them, wrap and freeze them, and heat one up when I want a burger for supper?

Lisa, Forks Over Knives Support

Hi Meg, Yes, veggie burgers freeze well. This is a great way to make easy meals for another day. Let us know how it goes! Thanks, Lisa Forks Over Knives, Support

About the Author

Headshot of Darshana Thacker

About the Author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.
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