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This easy white bean burger recipe is packed with Mediterranean flavor from salty feta, sweet sun-dried tomatoes, garlic, and herbs. Cannellini beans give them a hearty, substantial texture that’s not mushy, while pan-searing creates a deliciously crispy, golden exterior. This bean burger is made without a food processor for an easy meat-free meal.

Learn more about this recipe.

What makes this bean burger different from the rest.
How to make this easy, homemade bean burger.
Why you will enjoy this recipe.
Recipe ingredients and substitutions.
Recipe tips.
How to serve.

What makes this bean burger different from the rest?

These simple white bean burgers are made with cannellini beans for a totally different flavor.
No food processor required!
The combination of caramelized cooked onion, garlic, and tomato paste creates a deeply savory, rich foundation.
Sweet bursts of sun-dried tomatoes cut through the creamy beans.
Crumbled feta provides sharp pockets of brine and salt that melt slightly into the patty.
The pair of fresh parsley and dried oregano gives it a classic Greek/Italian flavor.
The texture you are looking for–a moist, dense burger, that’s not mushy, with a crispy exterior.

two white bean burgers on a blue plate with a dollop of Greek yogurt and fresh parsley — Easy Mediterranean White Bean Burger Recipe

How to make this easy bean burger.

Have your ingredients ready–always the first step.
Sautee the onion in a small sauce pan, then add the garlic and oregano. Stir in the tomato paste and cook to caramelize it. Remove from the heat.
Combine the bread crumbs, beaten egg, sun-dried tomatoes, parsley, and cooked onion mixture.
Add the beans to the bread crumb mixture and mix and mash the mixture together with a fork. Leaving some beans whole for texture.
Gently add in the feta and shape into patties.
Place the patties on a parchment lined baking sheet and refrigerate for 30 minutes.
Pan-fry the burgers for about 2-3 minutes on each side–that’s it!

Why you will love this simple white bean burger.

Easy to make – Just mash, mix, shape, and pan-fry. Nothing complicated here.
No food processor needed – You can make these with a bowl, fork, and skillet. Easy cleanup, too!
Quick – They come together fast, making them perfect for a simple weeknight lunch or dinner.
Vegetarian – A satisfying meatless option that’s hearty enough to be the main event.
Packed with protein – Cannellini beans, feta, and a dollop of Greek yogurt sauce make these a great way to add more protein to your meal.
Crispy on the outside – A quick pan-fry gives these burgers a delicious golden crust while keeping the inside hearty and tender.
Big flavor from simple ingredients – Feta, sun-dried tomatoes, garlic, and oregano make these anything but bland.

Recipe ingredients and substitutions.

White beans. I prefer to use canned cannellini beans in this recipe. Though, chickpeas or great northern beans should work.

ingredients for white bean burgers — Easy white bean burgers recipe

Sun-dried tomatoes. A lot of the flavor comes from this ingredient. Oil packed sun-dried tomatoes are my preference because they have so much flavor.

If you have packaged sun dried tomatoes, dice them and drop in warm olive oil for about an hour or let them soak in water and drain before adding to the bean burger mixture.

Feta cheese. Feta packed in brine is always my top choice because of the superior flavor. You may substitute with another type of feta, such as pre-packaged, crumbled feta.

Tomato paste. My twist on this recipe. I was looking for something that would add flavor and moisture to these burgers.

Caramelizing the tomato paste first really enriches the flavor and adds so much depth to the flavor of these burgers.

Tip! If you are not sure what to do with leftover tomato paste from a can, place dollops on a parchment lined sheet pan and freeze. Once frozen, store in a freezer bag for future use. Or, use the leftover tomato paste in my Chicken Parmesan Gnocchi soup.

Unseasoned bread crumbs. You may use seasoned bread crumbs, but you may want to consider eliminating the salt in this recipe.

I have used panko while testing this recipe, but found the texture to be more substantial using bread crumbs.

Recipe tips for the best white bean burger.

How to keep bean burgers from falling apart.

A few tips work together to help your bean burgers stay together:

Add an egg which acts like glue to hold everything together and provides moisture.
A small amount of bread crumbs will give the bean burger texture and help them hold together.
Mash most of the beans, but leave about one quarter of the beans whole. This allows the burger to hold together and provides texture.
Chill the burgers for about 30 minutes before pan frying. Chilling first allows the bread crumbs to soak up the moisture which will firm up the burger.

How to prevent a mushy white bean burger?

Rinse the cannellini beans, then dry them before mashing to remove excess moisture.
Use the right amount of bread crumbs so that the moisture is absorbed and they have a heartier structure.
Pre-cook your veggies. Sautee the onions and garlic to remove the excess moisture and add extra flavor.
Cook on medium heat for 2-4 minutes per side to allow the burgers to slowly get crispy on the outside while the inside cooks.
Separate the burgers in the pan to promote less steaming as they cook.
Flip the burgers once. The less you move them, the less likely they are to fall apart.

Recipe tips for a flavorful white bean burger.

Don’t leave that sun-dried tomato oil behind.

Add the oil to the pan when cooking the onions and garlic before adding to the beans.

Cook the aromatics.

Cooking the onion and garlic with the dried oregano not only provides more flavor but removes extra moisture.

Keep the heat at medium and give them some space.

This allows the inside of the burgers to gently cook while the outside gets crispy and golden. Don’t crowd the pan—too little space can cause the burgers to steam instead of getting that crispy crust.

How to serve bean burgers?

Top with a dollop of thick Greek yogurt or my Greek yogurt sauce (my favorite!).
Inside your favorite bun with your favorite fixings: red onion, avocado, lettuce.
On top of arugula with tomatoes, cucumber, red onion, a squeeze of lemon and a drizzle of olive oil.
In a pita or sandwiched between my Greek yogurt flat bread.
With roasted veggies like this Greek style roasted cauliflower.
Top with an egg and eat for breakfast or lunch.