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White-bean burgers

White-bean burgers


You could use butter beans instead of cannellini, if you like. Either way, these thrifty veggie burgers taste delicious

  • Feeds 2 Feeds 2
  • Ready in 40 minutes

Each serving contains

  • Energy
    3016kj 719kcal
  • Fat
    High 41%
  • Saturates
    Low 15%
  • Sugar
    Low 12%
  • Salt
    Low 25%

% of adult’s reference intake | Carbohydrates per serving : 85g

Bring Co-op to your front door

Big Bag Option


  • 1 large baking potato, cut into wedges
  • 1½ tbsp Co-op vegetable oil
  • 1 red onion, half finely diced, half finely sliced
  • ½ red pepper, finely chopped
  • 1 celery stick, finely chopped
  • 1 garlic clove, crushed
  • 400g can Co-op cannellini beans, drained and rinsed
  • ½ x 25g pack flat leaf parsley, chopped
  • 1 tsp each thyme, cumin and smoked paprika
  • Zest and juice of 1 lemon
  • 8 tbsp Co-op reduced fat mayonnaise
  • 2 Co-op white rustic rolls, split
  • 120g pack Co-op watercress, spinach and rocket salad


  1. Preheat the oven to 200°C/fan 180°C/gas 6
  2. Toss the potato wedges with ½ tbsp of the oil, season, then spread out on a baking tray
  3. Bake for about 30 mins, until tender
  4. Meanwhile, heat another ½ tbsp of the oil in a frying pan, then cook the diced onion, pepper and celery for 6-8 mins, until soft
  5. Stir in the garlic for the last minute of cooking, then transfer to a large bowl
  6. Mix in the beans, parsley and spices, plus half the lemon zest and juice
  7. Mash well with a fork until combined but with some texture
  8. Using wet hands, form into two patties, and leave to chill in the fridge for at least 30 mins
  9. Heat the remaining vegetable oil in the same frying pan, then cook the patties for 3-4 mins on each side, until cooked through and golden
  10. Mix the mayonnaise with the remaining lemon zest and juice
  11. To assemble the burgers, fill the buns with some lemon mayonnaise and salad, the burgers and sliced red onion
  12. Serve with the remaining salad and potato wedges on the side, plus the rest of the lemon mayo for dipping