I absolutely love a good veggie burger/patty and these check off all the marks. They’re held together by mashed beans, egg, and oat flour and flavored with herbs, garlic, and feta cheese for a simple, Greek-inspired patty. Like most veggie burgers, they are delicate when hot, so be extra careful when you flip or transfer them. You can enjoy these as a burger or make smaller patties to add to salads and bowls (or do both!). Either way, make sure to top with those marinated cucumbers!
Ingredient Highlight
Beans! are a great way to get protein along with a heavy dose of fiber, complex carbs, folic acid, iron, magnesium, and potassium to name a few. They are famous for making you fart (hehe) because of the specific sugars (oligosaccharides) they contain that we have trouble breaking down. Cooking your beans from scratch reduces the fart-causing substances!
Servings 8 patties
Prep Time 20 minutes 
Cook Time 15 minutes Ingredients
- 2 15 oz cans cannellini beans, drained and rinsed
- 1 cup loosely packed fresh herbs, chopped (cilantro, parsley, basil and/or mint)
- ¼ cup oat flour
- 1 tbsp dried oregano
- 1 tbsp dijon mustard
- 2 cloves garlic, minced or crushed (or use 1 tsp garlic powder)
- 1 tsp black pepper
- ¾ tsp kosher salt
- 1 egg
- ½ cup crumbled feta cheese
- 4 tbsp olive oil divided (for frying)
Marinated Greek Cucumbers:
- 1 cucumber, peeled, thinly sliced
- 2 tbsp red wine vinegar*
- 1 tbsp olive oil
- 1 tsp dried oregano
- ¼ tsp kosher salt
Toppings:
- Greek yogurt
- Marinated cucumbers
- Lettuce
- Tomato
- Pickled red onions
- Avocado
- Can also use lemon juice or apple cider vinegar.
Instructions
- In a large bowl, add the beans, herbs, flour, oregano, mustard, garlic, pepper, salt, and egg. Use your hands to mix everything together, mashing most of the beans to form a pasty mixture (keep some beans whole). Mix in the feta cheese. Form into 6-8 medium sized patties for burgers (or make small patties, the smaller you make them the easier they will be to flip). Make sure the patties are nice and compact.
- In a medium bowl with a lid (or a container) add the cucumbers, vinegar, oil, oregano, and salt and mix to combine. Let sit for at least 10 minutes, but overnight would be best.
- In a large skillet over medium heat, add 2 tablespoons oil. Once the oil is heated up, carefully place half of your patties into the pan and press down gently with a spatula to flatten the bottoms. Cook for 3-5 minutes or until a deep golden brown. Very carefully flip them over and cook for another 2-3 minutes or until golden. Transfer to a paper towel lined plate. Carefully wipe out the skillet and repeat with remaining 2 tablespoons oil and patties.
- Add your veggie burgers to a toasted bun and top with your desired toppings, making sure to put the marinated cucumbers on top somewhere in there. Serve with a simple side salad.
Items you can prep ahead (optional)
- Make the white bean patty mixture.
- 4 tbsp olive oil, divided (for frying)
- Peel and thinly slice 1 cucumber
- Make the marinated cucumbers
Substitutions:
- To make it vegan, try substituting the egg with a flax egg and skip the cheese. They will likely be extra delicate, so make smaller patties.
- You could use any grated or crumbled cheese in place of feta.
- Don’t want to deal with frying? Bake them in a 450F degree oven on an oiled baking sheet for 15-20 minutes.
Storage:
-
Store leftovers in an airtight container in the fridge or freezer:
- White bean burgers: up to 6 days in the fridge or 2 months in the freezer
- Cucumbers: up to 7 days in the fridge
Leftovers + Repurposing:
- Warm up leftover patties in a skillet or in the microwave.
- Olive oil can solidify, so let your cucumbers sit out for a few minutes before using.
- Make a burger or add patties on top of a simple salad. Top with all the toppings!
