White bean and almond burgers

Total Time
19 min
6 min
13 min
Believe it or not, these hearty veggie burgers come together in less than 20 minutes and are incredibly easy to make. The shallots, cannellini beans, breadcrumbs, fresh cilantro, eggs, almonds, paprika, coriander, cumin, salt, and pepper are all combined in a food processor to quickly form the patties. Then they're pan-seared in a skillet until browned, which should only take about 8 minutes. The sauce for the burgers features mayonnaise, paprika, coriander, and cumin, spices that also flavor the patties. Simply top the veggie burgers with some sliced red onion, fresh tomatoes, and lettuce leaves, or frankly whatever you like to have on your burger (we won't judge!), and they're ready to serve.



1 item(s)

Canned cannellini beans

15½ oz, (white kidney beans), rinsed and drained

Dried plain breadcrumbs

¼ cup(s)


¼ cup(s), chopped


1 large egg(s)

Slivered almonds

2 Tbsp


¾ tsp, smoked

Ground coriander

¾ tsp

Ground cumin

¾ tsp

Table salt

½ tsp

Black pepper

½ tsp

Olive oil

2 tsp

Reduced calorie mayonnaise

2 Tbsp

Light hamburger bun

4 item(s), split and toasted

Red onion

4 slice(s), thick, thin slices


4 slice(s), thick slices


4 leaf/leaves, large


  1. Place shallot in food processor and pulse until finely chopped. Add beans, bread crumbs, cilantro, egg, almonds, ½ teaspoon paprika, ½ teaspoon coriander, ½ teaspoon cumin, salt, and pepper. Pulse until mixture is well mashed.
  2. Heat oil in large nonstick skillet over medium heat. Scoop bean mixture by ½ cup measures into skillet and flatten with spatula. Cook, turning once, until browned, about 8 minutes.
  3. Meanwhile, stir together mayonnaise, remaining ¼ teaspoon paprika, ¼ teaspoon coriander, and ¼ teaspoon cumin in small bowl.
  4. Serve burgers in buns with mayonnaise mixture, onion, tomato, and lettuce.
  5. Serving size: 1 burger