Cannellini bean burgers

Ingredients

• 500 g, drained weightcooked cannellini beans
• as neededbreadcrumbs
• 1onion, finely chopped
• 2 tablespoonschopped parsley
• a few leavessage
• 1 teaspoonpaprika
• 2 tablespoonslemon juice
• 80 ggrated Parmesan
• 4 tablespoonsextra-virgin olive oil
• to tastesalt
• to tasteblack pepper
• 1 kgfresh spinach
• 1, peeledgarlic clove
• 10cherry tomatoes
• 40 gbutter
• to tastesalt
• to tastechilli
• 500 gmixed mushrooms
• 1–2carrots
• 1, peeled and left wholegarlic clove
• ½onion, chopped
• 100 ml (½ glass)dry white wine
• as neededextra-virgin olive oil
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Drain the beans

   Drain the cannellini beans, rinse them thoroughly and drain again. Put them in a food processor with the parsley, sage and Parmesan.

2. 2

   Shape the burgers

   Pulse the mixture briefly so it remains coarse, then transfer it to a bowl and season with salt, pepper and paprika. Add enough breadcrumbs to bind it, divide into 6 equal portions and shape into burgers with oiled hands.

3. 3

   Chill the patties

   Set the burgers on a tray lined with baking paper and cover them with another sheet. Flatten each with your palm, remove the top sheet and cover the tray with cling film. Refrigerate for 30 minutes, or for 1–2 hours, while you prepare the spinach.

4. 4

   Prepare the spinach

   Remove damaged leaves and the thickest stems, then rinse the spinach well. Wilt it in a covered pan using only the water left on the leaves after rinsing. Once cool enough to handle, squeeze it out and chop it. Melt the butter in a pan, let the whole garlic clove and chopped chilli turn lightly golden, and remove the garlic.

5. 5

   Cook the spinach

   Chop the cherry tomatoes and add them to the pan. After a few minutes, add the spinach and toss for a few minutes with a wooden spoon. Season with salt at the end of cooking. Meanwhile, trim the earthy ends from the mushrooms.

6. 6

   Prepare the vegetables

   Wipe the mushrooms clean with a damp cloth and cut them into pieces. Trim, peel and rinse the carrots, then dice them. Heat 3 tablespoons of oil in a pan and let the whole garlic clove and chopped onion turn lightly golden.

7. 7

   Cook the mushrooms

   Remove the garlic and add the carrots. Cook over a medium heat for 5 minutes, stirring with a wooden spoon. Add the mushrooms and cook for 5 minutes, then pour in the white wine. Once the alcohol has evaporated, season with salt and pepper.

8. 8

   Finish the vegetables

   Cook for about 10 minutes, adding a few tablespoons of hot water if needed. Once the burgers have rested, choose either the pan or oven method to cook them.

9. 9

   Cook the burgers

   For the pan method, heat 3–4 tablespoons of oil in a non-stick frying pan over a medium-high heat. Cook the burgers for 4 minutes on each side, or until golden. For the oven method, preheat the oven to 200°C, drizzle the burgers with a little oil and bake for 20–25 minutes, turning them halfway through.

10. 10

    Serve the meal

    Transfer the cooked cannellini burgers to plates and serve with the sautéed spinach and the mushroom and carrot mixture.

What are cannellini bean burgers?

These patties are an Italian-style meat-free dish made from cooked cannellini beans, herbs and Parmesan. The recipe serves them as a complete plate with spinach and a separate mushroom and carrot side.

Bean patties are a flexible way to turn cooked pulses into a main meal. Here, a coarse blend and a spell in the fridge help the burgers keep their shape while cooking.

Nutrition and macros by portion

The nutrition label shows one serving as written: 550 calories, 24g protein, 57g carbs, 25g fat.

The beans and breadcrumbs provide most of the carbohydrates, while the beans and Parmesan contribute protein. Olive oil, butter and Parmesan account for much of the fat; serve one burger with generous vegetables, or add a simple salad to round out the plate.

Building the bean mixture

Coarse blend: pulse the beans, parsley, sage and Parmesan only briefly, so the mixture retains some texture rather than becoming a smooth paste.

Breadcrumbs: add them gradually until the mixture binds and can be shaped. The recipe gives no fixed amount, as the quantity depends on how moist the beans are.

Why the chilling step matters

Resting time: chill the shaped burgers for at least 30 minutes, or for 1–2 hours if that suits your timing. This gives the mixture time to firm up before it is handled in the pan or turned in the oven.

Gentle handling: use oiled hands to shape and flatten the patties, then turn them carefully during cooking. If a patty feels fragile, give it more time in the fridge.

Getting the vegetables right

Spinach: wilt it covered using the rinse water clinging to the leaves, then squeeze it well before chopping. This keeps excess water out of the buttery pan mixture.

Mushrooms and carrots: cook the carrots first, then add the mushrooms and wine. The final simmer lets the vegetables soften and gives time for the wine to evaporate.

Choosing a cooking method

Frying pan: cook the burgers over a medium-high heat for 4 minutes per side, until golden. Avoid moving them repeatedly; let each side form a crust before turning.

Oven: bake at 200°C for 20–25 minutes, turning halfway through. This option uses a drizzle of oil rather than the 3–4 tablespoons specified for pan-frying.

Serving the plate

The recipe pairs the burgers with warm spinach, cherry tomatoes and chilli, alongside mushrooms and diced carrots cooked with onion and white wine. Arrange all three components together so each serving includes some of the vegetable sides.

The bean patties bring a soft, savoury centre, while the browned exterior and tender vegetables add contrast. Serve as soon as the burgers are cooked.

Recipe notes & tips

• Drain and rinse the beans thoroughly so the mixture is not unnecessarily wet.
• Pulse the beans briefly and stop while the mixture is still a little coarse.
• Add breadcrumbs a little at a time until the patties hold together when shaped.
• Chill the patties on baking paper so they are easier to lift and turn.
• Squeeze the wilted spinach well before adding it to the butter and tomatoes.
• Let each burger brown before turning it to reduce the chance of it breaking.

Variations

• Use dried herbs: replace the fresh sage with a small pinch of dried sage.
• Adjust the heat: add more or less chilli to the spinach to suit your preference.
• Change the herbs: use extra parsley in place of some of the sage.
• Try different mushrooms: use one variety instead of a mixed selection.
• Choose the oven: bake the burgers at 200°C for 20–25 minutes, turning halfway.

Common mistakes to avoid

• Over-blending the beans: a smooth paste can make the patties soft, so pulse only briefly.
• Adding too few breadcrumbs: if the mixture will not hold its shape, add more a little at a time.
• Skipping the chill: the patties are harder to handle when warm, so refrigerate them for at least 30 minutes.
• Leaving the spinach wet: squeeze it after wilting so it does not dilute the pan mixture.
• Turning too soon: wait for the burger to brown before carefully flipping it.
• Crowding the frying pan: cook in batches if needed so the burgers can brown rather than steam.

How to store

Refrigerate cooked burgers and vegetables in separate airtight containers and use within 3 days. Reheat thoroughly in a frying pan over a low-to-medium heat or in the oven; the burgers can also be frozen, with their texture best preserved if wrapped individually.

Frequently asked questions