These delicious broccoli burgers are easy to make, packed with wholesome ingredients and rich in fiber. They combine broccoli, white beans, onion and garlic, spices and dried herbs, nutritional yeast and breadcrumbs. Such a fun and delicious way to eat more vegetables and kids love them! Egg-free, dairy-free and vegan.
It is so hard to find vegan burger patties from the grocery store that are healthy. Most brands advertise themselves as healthy, but once you check the ingredients on the box, then you figure out quickly that they are not that good for you after all.
I still keep a box of plant-based burgers in my freezer for those days when cooking a meal for my family is just too much. I am sure most of you can relate.
But next time you have an extra 20 minutes before dinnertime, then these vegan broccoli burgers should be on your list to try.
They really are easy to make and perfect for busy weeknights. The biggest step is to cook the broccoli (boil or steam), then simply blend and combine the ingredients in a food processor before shaping the mixture into patties. Pan fry in a pan until golden brown and crispy, that's it!
The burger patties include a few nutrient-dense ingredients, such as broccoli (obviously), canned white beans, red onion, garlic, nutritional yeast, herbs and spices and some breadcrumbs, to help the patties hold together.
They taste so good, it is hard to believe that they are very healthy and packed with fiber, plant-based protein and tons of antioxidants from broccoli.
We loved them most served with all the classic burger fixings - wheat buns, tomato, onion and mayo ketchup - but you can also enjoy them as broccoli fritters or veggie patties and dip them in your favorite sauce. Kids will love them!
Hope you give them a try! ❤️
Why you should try this recipe
- Such a fun and tasty way to enjoy broccoli
- Healthy vegetarian burger recipe
- Made using simple ingredients only
- No eggs, no flour, no cheese!
- Delicious vegan burger patties with a mild cheesy flavor
- Loaded with fiber and vitamins, but also some plant-based protein and minerals (such as calcium)
- Completely dairy-free, soy-free and made without eggs
Ingredients you will need
- Broccoli: you will need 2 packed cups of broccoli florets for this recipe. I like to clean and chop in florets before measuring them for better accuracy.
- White beans: I used Great Northern beans, but navy beans and cannellini beans would work well too.
- Red onion: for this recipe, I like red onion better than yellow onion for its milder taste, but you can swap it for green onions as well. It adds lots of flavor to the patties.
- Garlic: also great for a nice boost of flavor. I used 2 cloves but you can add more for extra garlicky patties.
- Dried herbs and spices: you can use your favorite! I used a combination of dried basil and oregano, plus some onion powder.
- Breadcrumbs: I used regular wheat breadcrumbs (not panko), but feel free to use a gluten-free breadcrumb if necessary.
- Nutritional yeast: adds a deeper savory and umami flavor, plus a hint of cheese taste (and it is high in protein and carries lots of vit B12!). Try not to omit it!
- For serving: burger buns, ketchup, mayo, tomatoes, onion, lettuce.
How to make vegan broccoli burgers
Cook the broccoli
First, cook the broccoli until fork-tender using your favorite technique: steaming, boiling or microwaving. I like using the microwave when I am in a rush: transfer the broccoli floret to a microwave-safe jar, then cover with water and warm up until tender, about 5 minutes.
Then, drain the broccoli very well and transfer it over a clean towel or paper towel. Let it cool down and gently pat it dry to remove the excess water (you don't want to add too much moisture to the burger patties).
Process the ingredients
To a food processor, add the garlic and pulse a few times to break it down.
Then, add the broccoli, white beans, spices and herbs, red onion, nutritional yeast, breadcrumbs and salt (you can start with ½ teaspoon).
Pulse/process until mostly combined. You can take a few breaks to stir using a spatula and check on texture. If the mixture is too dry, then you can add a little water and process again (this will depend on the moisture from the broccoli and white beans). You are looking for a consistency that holds well together when you press a small amount in your hands.
Also, feel free to taste straight from the food processor to adjust salt.
Shape and pan fry
Divide the mixture into 5 equal parts and shape in patties using your hands.
Warm up a large pan (I used a non-stick pan) over medium heat with a little olive oil (I like using oil spray). Then cook the patties for about 6-8 minutes on each side (or until golden brown).
Serve the veggie burgers over a toasted bun with all your favorite burger fixings!
- This is a great recipe to use up the stems of the broccoli!
- If you are sensitive to the flavor of the onion, then you can add less of it or even cook the onion in the pan first before transferring it to the food processor.
- Try not to overprocess, a little coarse texture with small pieces of broccoli is fine and better, actually.
- It is important to drain very well both the broccoli and white beans before adding them to your food processor. You can even pat them dry using a clean towel. You want to avoid having a patty mixture that's too moist.
- You can wet your hands when shaping the patties so the mixture does not stick to your hands so much.
These vegan white bean burgers are amazing served with all the typical burger fixings. Here are more ideas to try:
- Smoky ketchup
- Chipotle mayo
- Lime pickled red onion
- Gochujang aioli
- Cashew pesto
- Balsamic pickled onions
You can also serve them as finger food in the form of broccoli patties with a little lemon juice and a side salad. It would be great served with a side sauce to dip them in. You can also make them even more kid-friendly and shape them into smaller croquettes, especially fun for toddlers.
You can tweak the recipe to make it your own! The trick is not to add too many extra ingredients so the patty holds well, but you can easily adjust the spices and add extra flavorful ingredients if you want. Here are a few ideas:
- Shredded carrot: about ¼ cup or 1 carrot for a nice punch in color, flavor and more vitamins!
- Spices: try adding some cumin, curry powder for an Indian twist, smoked paprika for a delicious smoky flavor or garlic powder.
- Spicy: you can add a pinch of cayenne pepper, red pepper flakes and some finely chopped jalapeño to the patty mixture to add some heat.
- Herbed: I like to add cilantro, basil or parsley to veggie burger mixtures, which would work well here.
- More: add a small handful of finely chopped pickles for a nice tangy taste or even, you can add some vegan cheddar cheese if you have some.
Keep the leftover broccoli burger patty in an airtight container in the fridge for up to 3 days. Reheat on the stove to help bring back some of the crispiness, although the microwave will work well too if in a pinch.
You can also make the burger patty mixture ahead of time, keep it well-sealed in the fridge and then shape/cook when ready to eat. This is a great recipe to meal prep on the weekend.
You can also freeze the cooked patties for up to 3 months! Let them thaw in the fridge overnight and then reheat on the stove.
Can I use frozen broccoli?
Yes, you can. Simply thaw the broccoli and pat them dry very well before using. Usually, frozen broccoli is pretty soft once thawed, so you should be able to skip steaming it.
Can I make them gluten-free?
Yes! Simply use GF breadcrumbs like this one from Aleia's. The rest of the ingredients are naturally GF! If serving in burgers, then use GF buns as well.
Can I bake them in the oven?
Yes, you can. Place the patties on a parchment paper-covered baking sheet and cook the patties in a preheated oven (400º) for 20-25 minutes, flipping halfway through cooking.
What if I don't have a food processor?
You can simply chop the ingredients into smaller pieces and combine them in a bowl. You will have to stir for 1-2 minutes for the ingredients to come together and add a few tablespoons of water if needed to create a mixture that sticks and holds well together.
- Jackfruit burger patties
- Chickpea and oat burgers with zucchini
- Vegan spicy buffalo tofu burgers
- Roasted vegetable pesto sandwiches
- Oyster mushrooms burgers
- Chickpea carrot patties
- Vegan sloppy Joe's
I hope you like this broccoli burger recipe as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!
Vegan White Bean Broccoli Burgers
- 2 packed cups broccoli florets - fresh or frozen
- 15 oz white beans - great Northern, cannellini or navy, rinsed and drained
- ¼ cup red onion - finely diced
- 2 large cloves of garlic - crushed
- 1½ tsp dried basil
- 1 tsp dried oregano
- 1 tsp onion powder
- 2 tbsp nutritional yeast
- ½ cup breacrumbs - regular or gluten-free
- ½-1 tsp salt
- 1-3 tbsp water - optional, to reach desired consistency
- Start by steaming or boiling the broccoli florets until fork tender (but not too soft), about 5-7 minutes. If using frozen, then simply thaw them (you can use the microwave). Then, drain and pat dry to remove the extra moisture (use a towel if necessary) and let them cool down.
- Add the garlic to a food processor and process/pulse until chopped. Then, add the rest of the ingredients (except for the water) and pulse/process until uniform. Take 1-2 breaks to stir using a spatula and check on texture, some small pieces of broccoli and white beans are fine. If necessary, add 1-3 tablespoons of water until the dough comes together and holds well when pressed in between your fingers (this will depend on moisture from beans and broccoli, you might not need to add water). Adjust salt to your taste.
- Divide the mixture into 5-6 equal parts and use your hands to shape into patties.
- Warm up a large non-stick pan over medium-high heat with a little oil (I like using oil spray). Then, cook the burger patties for about 6-8 minutes on each side watching carefully so they don't burn.
- Serve warm with your favorite burger fixing ingredients, enjoy!
- Store the broccoli patties in an airtight container in the fridge for up to 3 days. Reheat on the stove to bring some of the crispiness back, or use the microwave if in a pinch. You can also freeze the burger patties for up to 3 months!
- Feel free to use your favorite spices in this recipe. You can also add red pepper flakes for some heat, fresh herbs or vegan cheddar cheese.
- If making them for kids, then feel free to shape them smaller in croquettes.
- You can also bake them in the oven at 400º for about 20-25 minutes flipping them halfway through.