These Italian Cannellini Bean Burgers made with beans, oats, spinach, tomatoes, garlic and mushrooms are a deliciously quick and easy weeknight meal that are loaded with flavor.
A while ago, I made Greek Black Bean Sliders . It was my first foray in making a non-meat burger and I really liked them; however, I haven’t made them since. So I decided to try another version with these Italian Cannellini Bean Burgers and OH MY GOODNESS…even better!
How do you make Cannellini Bean Burgers?
Start by adding the beans, oats and cheese to a food processor and pulse 3-4 times leaving some of the beans somewhat in tack; then place the mixture in a bowl.
In the same food processor, combine the scallions, spinach, rosemary, garlic, tomatoes and mushrooms; then pulse until the mixture is smooth.
Add the mixture to the beans and mix well. Heat the oil in a large nonstick skillet over medium high heat, form six balls with the bean mixture; then gently flatten. Fry each bean burger 3-5 minutes per side and drain on paper towels to remove any excess oil.
This version had all of my favorite flavors wrapped up in one neat little package. Spinach. Garlic. Tomatoes. Mushrooms. Rosemary. How can you go wrong?
These Italian Cannellini Bean Burgers are so simple to make too. Just mix all of the ingredients together, fry them in a minuscule amount of olive oil and in 20 minutes, lunch or dinner is served!
I like how flavorful and filling these are on their own served with a side salad. You can even make these ahead of time and take for lunch as they also reheat beautifully. ~Enjoy!
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Italian Cannellini Bean Burgers
Ingredients
- 1- 15(ounce) Can Cannellini Beans, rinsed and drained
- 1/2 c. Old Fashioned Oats
- 2 tbsp. Grated Pecorino Romano Cheese
- 1 Scallion, chopped
- 1/2 c. Baby Spinach
- 1 tbsp. Fresh Rosemary, chopped
- 2 Cloves Garlic
- 1/4 c. Diced Plum Tomatoes
- 1/4 c. Sliced Mushrooms
- 1 tbsp. Extra Virgin Olive Oil
Instructions
- Add the beans, oats and cheese to your food processor and pulse 3-4 times leaving some of the beans somewhat in tack; then place the mixture in a bowl.
- In the same food processor, combine the scallions, spinach, rosemary, garlic, tomatoes and mushrooms; then pulse until the mixture is smooth. Add the mixture to the beans and mix well.
- Heat the oil in a large nonstick saute pan. Form six balls with the bean mixture and flatten.
- Fry each bean burger 3-5 minutes per side and drain on paper towels to remove any excess oil.
Notes
Nutrition
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Carrie,
The flavors of these burgers sound really good–I bet they go together nicely!
They did! A friend of mine also asked if she could substitute chick peas and any bean would work wonderfully.
These look wonderful! A great change from black beans or chickpeas!
Thank you for stopping by to let me know, I really appreciate it!
Hi Carrie! I was excited to try this recipe because I opened a can of cannellini beans by mistake and needed a quick recipe other than soup (wasn’t in the mood for that). It is an easy recipe except the burgers fell apart as I tried to flip them. What did I do wrong? They still taste good just not as pretty as I’d like for serving. Thanks!!
Peggy
Hi Peggy, I’ve had that happen to me before if the beans were too wet so I just added a bit more oats until the mixture adhered together better. I’m sorry they fell apart on you and hope you’ll try them again!
I will try again, thanks for the suggestion!
These sound really good and healthy!! I just added to my menu for the week!!
Great, I hope you enjoy them!
Hi Carrie…. Loved this easy tasteful burger… I too had a bit wet burgers but added 1/4 cup more oats (whole) & also fine bread crumbs
(garlic / herb) 1/4 cup…
Turned out Wonderful! I used bibb lettuce instead of bread…
Thank you…Will try other recipes;)
I’m so glad you liked the recipe Karen and adding more binding agents like oats/bread crumbs is sometimes necessary depending on products being used. Thanks for reading and trying our recipes, we really appreciate that!
These are truly delicious! Ive made them twice in two days! Made mine with Romano beans (it was all I had on hand) and baked them on a liberally oiled baking tray at 400. Best bean burger I’ve had yet.
Do these freeze well?
I’m so glad you like them Kay! I’ve never frozen them, but as long as they’re wrapped tightly and used within 3 months I don’t see why not.