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.
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.
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Ingredient notes
(For detailed measurements and instructions, see the printable recipe card).
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 matter 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.
How to make White Bean Artichoke Burgers
These artichoke burgers are so easy to make. Here's how:
- Saute the onion.
- Mash the beans roughly with a potato masher.
- If not using quick oats, pulse the oats a few times in a blender or food processor.
- Add the oats and everything else to the beans and mix together well, then form into patties.
- Refrigerate for a while then cook in a skillet, oven or on a grill.
It's as easy as that! See the recipe card for full and detailed instructions ;O)
Success Tips
- Be sure to drain the beans and the artichokes well. It doesn't hurt to give the artichokes a little squeeze to get the excess moisture out.
- The oats are necessary for absorbing moisture and also for texture. I don't recommend switching them for anything else.
- Don't be tempted to add the juice of the lemon as well as the zest. Moisture needs to be kept to a minimum here.
- These burgers need the refrigeration step so don't skip it.
Making ahead & storing
These freezer-friendly bean burgers are really great for making ahead and meal prep.
To store - Burgers keep well in the fridge for four to five days whether cooked or uncooked. Be sure to keep them wrapped well or in an airtight container so they don't dry out.
To freeze uncooked burgers - Shape the burgers then lay them out on a lined baking tray and pop the whole thing in the freezer. As soon as they are hard you can transfer them to a freezer bag or container. Don't forget about them and leave them on the tray uncovered for too long though as they may get freezer burn.
To freeze cooked burgers -Allow to cool completely then lay out on a lined baking tray and pop the whole thing in the freezer until they are hard. Then remove and put into freezer bags or containers. Or Stack the burgers with sheets of parchment paper between them and freeze. Either way will ensure they don't stick together.
To reheat previously cooked burgers - Bake them in the oven at 370°F for about 15-20 minutes or until piping hot. If frozen bake them straight from the freezer for about 20-25 minutes or until piping hot all the way through.
Serving suggestions
Serve white bean artichoke burgers on a fluffy bun with some guacamole and 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!
Variations
Make these bean burgers your own by:
- Switching up the herbs. Use your favourites!
- Add some chopped jalapenos or black olives to the burger mix.
- Try using chickpeas instead of white beans.
This recipe was originally published on July 1st, 2016. I've since rewritten the post and now I am republishing it for you. I hope you enjoy it. Thank you for following A Virtual Vegan!
📖 Recipe
White Bean Artichoke Burgers
Author:
Ingredients
- ½ medium onion finely chopped
- 1 x 14 - 15 oz can white beans such as lima or cannellini , equivalent to 1 x 398 ml - 400 ml can in Canada or a 400g one in the UK
- 1 x 14oz can canned artichoke hearts , equivalent to 1 x 398 ml - 400 ml can in Canada or a 400g one in the UK
- 1 cup (90 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 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 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 and chop into small chunky pieces, then add them 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 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 lines 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 with plastic wrap 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
- Be sure to drain the beans and the artichokes well. It doesn't hurt to give the artichokes a little squeeze to get the excess moisture out.
- The oats are necessary for absorbing moisture and also for texture. I don't recommend switching them for anything else.
- Don't be tempted to add the juice of the lemon as well as the zest. Moisture needs to be kept to a minimum here.
- These burgers need the refrigeration step so don't skip it.
To store - Burgers keep well in the fridge for four to five days whether cooked or uncooked. Be sure to keep them wrapped well or in an airtight container so they don't dry out. To freeze uncooked burgers - Shape the burgers then lay them out on a lined baking tray and pop the whole thing in the freezer. As soon as they are hard you can transfer them to a freezer bag or container. Don't forget about them and leave them on the tray uncovered for too long though as they may get freezer burn. To freeze cooked burgers -Allow to cool completely then lay out on a lined baking tray and pop the whole thing in the freezer until they are hard. Then remove and put into freezer bags or containers. Or Stack the burgers with sheets of parchment paper between them and freeze. Either way will ensure they don't stick together. To reheat previously cooked burgers - Bake them in the oven at 370°F for about 15-20 minutes or until piping hot. If frozen bake them straight from the freezer for about 20-25 minutes or until piping hot all the way through.
NUTRITION
Nutritional information is provided for convenience & as a courtesy. The data is a computer generated estimate so should be used as a guide only.
Daphne says
This is my new go to burger recipe. It is easy o make and tastes really good. I didn't saute the onion or put them in the fridge because i was in a hurry and they still came out good although I definitely will next time
A Virtual Vegan says
I'm glad you're enjoying them Daphne. Thanks for taking the time to leave a review!
Deb Sweeney says
First vegan burger that I loved!!! And they held together. I may not have processed the oats enough because there seemed like there were a little too many. But then you bite into it and the flavor!! Going to try with finer oats today for non-vegan friends. Thank you.
Melanie McDonald says
Next time you could process half of the oats quite fine, then add the rest and pulse a bit to keep them chunkier for texture. That might work better for you. I'm really pleased you enjoyed them though and thank you for stopping by to leave feedback!
Mjn1990 says
These were amazing! We used oregano in place of rosemary and gluten-free breadcrumbs instead of oat flour. I'm definitely keeping this recipe in my arsenal.
Sandy says
I love these burgers! I made them the first time exactly as specified and they were delicious! I then ran out of artichokes so the second time I tried hearts of palm. The taste was still good, but they were a bit too moist. I wish I would have added a TBSP of flax meal, that might have helped. I now have more artichokes in my pantry so I'm making them again this morning. Thank you for such a delightful recipe!
A Virtual Vegan says
I'm so pleased you are enjoying the recipe Sandy!
Anne says
These were delicious and YES you really can grill them! Thank you so much for sharing this recipe!
Can I freeze them before I cook them?
A Virtual Vegan says
I haven't tried freezing them uncooked. I have frozen them cooked though, then reheated them in the oven straight from the freezer and they were fine. Maybe try with just one as an experiment next time you make them? I'm so pleased you enjoyed them though. Thank you for stopping by to leave feedback!
Hannah says
I made these a while ago and forgot to come back to thank you! The fact that I'm still thinking about them a month later is a pretty good sign though, right?
I didn't modify the recipe at all, but I don't think I drained the beans or the artichokes quite enough, so my patties were a bit wet and sort of fell apart in the frying pan (this is probably also because I got impatient and pulled them out of the fridge before they'd chilled for a full hour). Still, despite my best attempts to mess them, up, they were still SO SO tasty. My meat-loving boyfriend devoured his, and I couldn't get enough of the amazing flavor combo.
I think it's time to make a second attempt at these, and this time I'll do an even better job. Thanks for sharing!
A Virtual Vegan says
That's great Hannah. I'm so pleased you enjoyed them. And yes, draining everything really well is important, as is squeezing the patties together really well in your hands and the chilling step. If you do all of that your 2nd attempt will be great!
Trixie says
I rarely follow recipes to a t but I did with this one and they were amazing! A perfect amount of flavor that can be enhanced with complementary toppings but can also take on whatever flavors you want to throw on there. Props to a vegan burger that doesn't taste like bean mush and also totally stayed together. I just wanted to know if you refrigerated or froze any burgers before, or after, cooking them? I have some leftovers and I'm just guessing the best way to store them
A Virtual Vegan says
So glad you enjoyed them Trixie! We never have any leftover when I make them but I think they would keep easily for 3 - 4 days in the fridge, cooked or uncooked. I think they would freeze well too. I'm not sure if they would get soggy and fall apart when cooking after freezing them raw, but if you freeze them once they are cooked I am sure they would be fine. Just separate them with some parchment paper then reheat in the oven.
Dana says
These are delicious! I made some changes: I used home cooked navy beans, added a chopped jalapeño, and used a jar of hearts of palm since I didn’t have artichoke hearts. I think that was a perfect substitute! Also I added a flax egg to help with binding and I baked in the oven (at 425) instead of cooking on the grill. Lemony deliciousness!
A Virtual Vegan says
So glad that you enjoyed them and were able to adapt them to suit your needs! Thank you for stopping by to leave feedback. It's much appreciated!
Vivi says
Hi,
The receipe looks great and would love to try it.
However, I need to keep the carb content as low as possible..
Could I replace the oats for something else with less carb content? Any suggestions?
Thank you very much.
A Virtual Vegan says
I haven't tried making them with anything other than oats. In burgers something absorbent is generally needed, so oats, breadcrumbs are good options. Both high carb though. Flax seed might work?
Chris says
These were really good! I made them with chickpeas and added grated carrots just to get another veggie in for the day. I cooked in a pan with a very small amount of grape seed oil. We ate them over raw spinich with some horse radish and vegan cheese. We would make these again. Thanks for sharing... I’m new at this and needed ideas.
A Virtual Vegan says
So glad you enjoyed them!
Elizabeth says
I just made these amazing burgers, and they truly are scrumptious! I pre-cooked the garlic and rosemary along with the onion; and formed 20 little patties rissole-style. I think these are going to be a regular meal in my kitchen from here on. Thanks so much for creating these gems, and sharing the recipe with us!
A Virtual Vegan says
I'm thrilled you enjoyed them so much. Thank you so much for letting me know!
Pongodhall says
What would the best thing to use instead if artichoke?
Just can't get them here, and, I have the feeling they would be a bit expensive too, I tend to go to a budget.
Lovely burgers in general, not complex, not to dear so they work well for a pensioner.
A Virtual Vegan says
I can't think of anything that would work instead of the canned artichokes here. They make up such a large percentage of the burgers and are pretty unique in flavour and texture. I suppose you could just use more beans and up the seasoning a bit? Perhaps sautéed leeks or more onions? You could try this recipe instead. It's a really popular one and pretty cheap to make. https://avirtualvegan.com/zesty-black-bean-burgers-2/
Pongodhall says
Thank you, I will go to that one and see.
Jess says
These were so yummy! I added chopped pepperchinis in the mix for a spicy kick and went perfect together. Thank you for this easy and super tasty recipe
A Virtual Vegan says
That's an awesome idea! I will try it next time I make them. So glad you enjoyed them and thank you for stopping by to let me know! ????
Katie says
These are so good and the mixture would make a great base for the start of a vegan tuna salad!
A Virtual Vegan says
Thank you Katie. I'm so glad you like them and what an awesome idea!!! I can totally see that working. I am going to try it and if it works out I will credit you for the idea. Watch this space....
Katie says
Awesome!
Molly says
Loved the combination of beans with artichoke. Delicious and full of flavor.
A Virtual Vegan says
Thanks Molly. Let me know what you think :O)