Vegan White Bean Broccoli Burgers

5 from 1 review

Made with mostly pantry ingredients, these plant-based burgers are bursting with flavor and have great texture too!

Prep Time15

Cook Time20

Total Time35

Course: dinner, lunch, Main Course

Cuisine: American

Servings: burgers

Calories: 152kcal

8 ounces broccoli florets
½ cup rolled oats
2-3 garlic cloves depending on size
1 15-ounce can white beans (such as great northern or cannelinni) drained and rinsed
2 tablespoons nutritional yeast
1 tablespoon tahini
1 tablespoon extra virgin olive oil
1 tablespoon lemon juice
½ teaspoon dried oregano
½ teaspoon salt & pepper
¼ cup chopped green onions

Steam the broccoli just until fork tender, for about 7-10 minutes. Set aside to cool.
In a food processor, add the oats and pulse to a fine crumb. Add the garlic and continue to pulse until minced.
To the processor, add the broccoli, white beans, nutritional yeast, tahini, olive oil, lemon juice, oregano, and salt & pepper. Pulse until everything is finely chopped and evenly combined. You will likely need to stop and scrape down the sides in between pulses. Careful not to over process the ingredients. We don't want to make hummus.
Transfer the mixture to a large bowl then fold in the green onions by hand. Cover and refrigerate for 30 mins to an hour. This helps the mixture to be easier to handle when you shape it into burgers.
Preheat the oven to 400°F and line a baking sheet with parchment paper or a silicone mat. Scoop out roughly 1/3 cup of the mixture at a time and use your hands to shape into round patties. Arrange on the baking sheet several inches apart. Bake in the oven for 18-20 minutes, until golden brown on the edges.
Serve immediately or allow to cool and refrigerate for up to 1 week or freeze for up to 3 months. I like to reheat them over medium-low on the stovetop with a little bit of olive oil for 3-4 minutes on each side.