White Bean Sun-dried Tomato Basil Burgers

(Vegan, GF)

This is a simple, quick recipe that everyone will enjoy. Easily swap out a few ingredients and this can become a delicious vegan or GF dish.


Yield: 4

White Bean Sun-dried Tomato Basil Burgers

Prep time: 20 MinCook time: 10 MinTotal time: 30 Min


  • 2 - 15oz cans of White Beans (I used Cannellini, but any kind will do)
  • 3/4 cup of Panko breadcrumbs (or GF breadcrumbs)
  • 1 egg (substitute 1 flax egg for vegan option)
  • 1/2 cup Sun-dried Tomatoes, chopped
  • 1/2 cup Basil, chopped
  • 1 Lemon, juiced and zested
  • 1 tsp Chili Powder
  • Kosher Salt
  • Olive Oil (for pan frying)


  1. Mash beans in a large bowl using a potato masher or with your hands.
  2. Add in all of the ingredients except the egg.
  3. Combine the mixture and season with salt. At this point taste the mixture to see if it's properly seasoned.
  4. Mix in the egg and form into burger patties. The mixture should be thick enough that when you hold some upside on a spoon it doesn't fall. If it seems too wet, add in more breadcrumbs.
  5. Bring a nonstick skillet to medium high heat with some olive oil.
  6. Pan sear each side until golden brown (about 2-3 minutes), wiping the pan clean with a paper towel in between batches.


These can be cooked and then frozen, and reheated in the microwave or oven at 350F.

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Meet Kelly

Kelly Ruben is a Michelin Star trained chef and recipe developer based in New York City. She is a private chef for celebrities and high profile families and shares delicious recipes and cooking tips with her online community of over 260,000 food lovers from around the world!





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