• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
  • About
    • Contact
    • Photo Use Policy

Connoisseurus Veg logo

SUBSCRIBE

Sign up for email updates and receive a free copy of my veggie burger e-book!

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipe Index
  • Free Veggie Burger Book
  • About
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×
    You are here: Home / Sandwiches / Pesto White Bean Burgers

    LAST UPDATED: July 13, 2020 • FIRST PUBLISHED: July 13, 2020

    Pesto White Bean Burgers

    Jump to Recipe Print Recipe
    Pesto White Bean Burgers

    These flavor-packed white bean burgers are made with hearty cannellini beans, crunchy walnuts, and zesty basil pesto. They're easy to make with just a handful of ingredients — perfect for everything from cookouts to weeknight dinners!

    Pesto White Bean Burger on a Wooden Surface Against a Grey Background

    Normally when I make veggie burgers I like to throw in lots of spices and seasonings. They're usually necessary for flavor, and I love a burger that's full of flavor!

    But sometimes I like a little shortcut. For example, sometimes a single ingredient can pack in lots of flavor. That's where pesto comes in! Pesto is so intensely flavorful that you don't need much else to make a delicious vegan burger.

    Vegan Pesto

    Pair of Hands Holding a Pesto White Bean Burge

    Not all pesto is vegan. Traditional pesto includes Parmesan cheese, so be sure to watch out if you decide to go out and buy a jar of pesto to make these burgers.

    One option is to make your own vegan pesto.

    If you decide to use store-bought (which is totally understandable — it makes things so easy!), look for a vegan brand. Here is a handy list of vegan brands to consult. I usually buy Amore brand, as it's available in most supermarkets in my area.

    What You'll Need

    • Walnuts
    • Cannellini beans
    • Pesto
    • Panko breadcrumbs
    • Lemon juice
    • Scallions
    • Salt
    • Oil
    • Burger buns and toppings

    How to Make Pesto White Bean Burgers

    Start by placing your walnuts into a food processor bowl and blending them until they're finely chopped.

    Now add your beans, pesto, breadcrumbs, lemon juice, and scallions. Pulse the food processor until everything is finely chopped and well-mixed. Taste the mixture and season it with some salt.

    Now test the mixture by grabbing some and pressing it together in your hands — if it holds together well, it's ready. If it's too crumbly, add some water and pulse the machine again.

    Collage Showing 4 Steps for Blending Pesto White Bean Burger Ingredients: Add Walnuts to Food Processor, Chop Nuts, Add Beans, Breadcrumbs, and Seasonings, and Blend

    Heat up some oil in a skillet and shape your burger mixture into patties. Cook them in batches, cooking as many patties as you can fit in the skillet at one time without crowding. They'll need about 5 minutes per side, and are done when they're browned and lightly crisped on the outside.

    Collage Showing 4 Stages of Cooking Pesto White Bean Burgers

    Stuff your patties into buns and pile on the toppings. I like to dress my burgers with some extra pesto, vegan mozzarella-style slices, and vegan mayo.

    Pesto White Bean Burger Tips & FAQ

    • Can these burgers be made gluten-free? Yup! You'll need to use gluten-free buns and substitute something for the panko breadcrumbs. If you can find gluten-free vegan breadcrumbs, use them. If not, try blending up some rolled oats in the food processor.
    • Leftovers and storage: Leftover patties can be stored in a sealed container in the fridge for up to 3 days, or in the freezer for up to 3 months.
    • Where can I get vegan pesto? If you'd like to use store-bought pesto, try Amore brand. It's vegan and available at most supermarkets. You can also make your own.
    • Handle your burgers carefully when cooking them. Vegan burgers are, by nature, more delicate than other types of burgers. I like to gently press on the top with a spatula while cooking, then use the spatula to pull the sides in. This helps pack the ingredients together and gives the patty a nice shape.

    Pesto White Bean Burger on a Cutting Board with Water Glass and Skillet in the Background

    Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

    Pesto White Bean Burger on a Wooden Surface Against a Grey Background
    5 from 1 vote
    Print

    Pesto White Bean Burgers

    These flavor-packed white bean burgers are made with hearty cannellini beans, crunchy walnuts, and zesty basil pesto. They're easy to make with just a handful of ingredients — perfect for everything from cookouts to weeknight dinners!

    Course Sandwich
    Cuisine American
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Calories 432 kcal
    Author Alissa Saenz

    Ingredients

    • ½ cup chopped walnuts
    • 1 (14 ounce of 400 gram) can cannellini beans, drained and rinsed
    • 1 cup panko breadcrumbs
    • 4 tablespoons vegan pesto (store-bought or homemade), or to taste, plus more for serving
    • 2 tablespoons chopped scallions
    • 1 tablespoon lemon juice
    • Salt, to taste
    • 1 tablespoon olive oil
    • 4 burger buns
    • Toppings of choice, such as lettuce, tomato, vegan cheese, and vegan mayo
    US Customary - Metric

    Instructions

    1. Place the walnuts into the bowl of a food processor fitted with an s-blade. Blend them until they're finely chopped.

    2. Add the beans, panko breadcrumbs, pesto, scallions, and lemon juice. Pulse the food processor until the ingredients are finely chopped and well mixed.

    3. Season the mixture with salt to taste, pulsing the machine once or twice to blend in the salt.

    4. Test the mixture by pressing some together in your hands to see if it holds together. If not, add a splash of water.

    5. Season the mixture with salt to taste and pulse the food processor a couple more times to mix it in.

    6. Coat the bottom of a large skillet with oil and place it over medium heat.

    7. Shape the burger mixture into 4 pattes. Place as many patties in the skillet as you can fit without crowding. Cook the rest in a subsequent batch.

    8. Cook the patties for about 5 minutes on each side, until browned.

    9. Stuff the patties into buns. Top with additional pesto and toppings of choice.

    10. Serve.

    Recipe Notes

    This recipe makes 4 very large patties. You can make 6 medium-size patties if you prefer.

    Nutrition Facts
    Pesto White Bean Burgers
    Amount Per Serving (1 burger (patty and bun))
    Calories 432 Calories from Fat 167
    % Daily Value*
    Fat 18.5g28%
    Saturated Fat 2.7g14%
    Sodium 667mg28%
    Potassium 53mg2%
    Carbohydrates 51.5g17%
    Fiber 8.8g35%
    Sugar 6.6g7%
    Protein 17.1g34%
    Calcium 202mg20%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet.
    « Scallion Pancakes
    Old Fashioned Vegan Custard Pie »

    Sharing is caring!

    • Facebook
    • Twitter
    • Email

    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

    Subscribe

    Subscribe for email updates and receive a free copy of my veggie burger e-book!

    Reader Interactions

    Comments

    1. Lynn Thomasberg says

      July 13, 2020 at 6:47 pm

      These look great. What are the carbs without the bun? Bread/bun carbs vary greatly so the info would be helpful especially for diabetics who need to calculate insulin requirements. Thanks!

      Reply
      • Alissa Saenz says

        July 14, 2020 at 8:56 am

        Thanks Lynn! The carb count would be around 30 grams without the bun.

        Reply
    2. marquis | realrawkitchen says

      July 14, 2020 at 9:46 pm

      wow these look so delicious 🤤🤤 I've been wanting to find a good bean-based burger that wasn't the usual sweet potato and black bean mix. I love that this is paired with pesto, can't wait to try it!

      Reply
    3. Kirsten says

      July 15, 2020 at 4:46 pm

      5 stars
      These are great! And timely - our basil seeds germinated too successfully so we now have >40 giant basil plants in the gardens. It’s nice to have a tasty new recipe to help use it.

      We started these patties in the skillet and finished them on the barbecue. Those barbecue “woks” work great for veggie burgers that wouldn’t normally survive the grill.

      Thanks!

      Reply
      • Kirsten says

        July 15, 2020 at 4:56 pm

        That’s not to say that you couldn’t grill these normally, by the way. Someone other than me may well be able to. I suffer from some strange inability to make a veggie burger that can survive the process and I gave up on that dream long ago.

        Reply
    4. Ramona says

      October 02, 2020 at 1:14 pm

      Im trying these tonight they sound amazing. Do you think I could use an air fryer vs frying them
      In the oil? Thanks so much, I use a ton of your amazing recipes 😁

      Reply
      • Alissa Saenz says

        October 03, 2020 at 10:16 am

        I don't have an air-fryer, but from what I know of them I think it would work! You can also bake them - try 400°F for 15 minutes or so on each side.

        Reply
    5. Greer says

      May 15, 2021 at 11:58 am

      From another comment here it appears your nutritional values are based on patty & bun. If you can confirm that it would be helpful as I have kidney disease & have to watch my sodium intake. I know sodium can vary quite a bit depending on the type bun. Thanks.

      Reply
      • Alissa Saenz says

        May 16, 2021 at 8:47 pm

        This is correct, but the nutrition values are estimates and will vary depending on what brands of ingredients you use, any seasoning adjustments you make, etc. Here's a link to the calculator I use: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076 I'd recommend pasting in the recipe with the brands you use for more accurate info. I hope that helps!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Alissa Holding a Coffee Cup

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

    More about me →

    Popular

    • The Best Vegan Banana Bread
    • Crispy Baked Teriyaki Tofu
    • Creamy Vegan Rice Pudding
    • Classic Lentil Soup

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up for emails and updates

    Contact

    • About
    • Contact
    • Photo Use Policy

    As an Amazon Associate I earn from qualifying purchases. Learn more here.

    Copyright © 2013-2022 Tofu Press LLC & Alissa Saenz

    446 shares
    • 150