vegan and gluten freen white bean burger with homemade pesto on bun

Vegan Italian White Bean Burgers

A veggie burger with some Italian flair! Quinoa, white beans, sun-dried tomatoes, and roasted red peppers come together to make this delicious plant-based and gluten-free burger.
Course Dinner, Lunch
Cuisine American, Gluten Free, Vegan
Keyword baked veggie burger recipe, easy quinoa burger recipe, italian veggie burger
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 veggie burgers
Calories 133kcal
Author Amanda


For the Veggie Burger:

  • 1/4 cup quinoa uncooked
  • 1/2 cup water
  • 1/4 cup sun dried tomatoes packed in oil thoroughly drained and chopped
  • 1/2 yellow onion diced
  • 1/4 cup roasted red pepper thoroughly drained and chopped
  • 1 Tablespoon capers
  • 3 garlic cloves minced
  • 1/3 cup oat flour*
  • 1 14.5-ounce can white beans rinsed and drained
  • 2 Tablespoons ground flaxseed
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt

For the Pesto:

  • 1-1/2 cup fresh basil leaves packed
  • 1/2 cup fresh parsley leaves packed (can substitute with 1/2 cup basil or baby spinach)
  • 1/3 cup walnuts can substitute with pine nuts
  • 1/2 cup nutritional yeast can substitute with parmesan or romano cheese if not vegan
  • 2 garlic cloves
  • 1/2 cup olive oil
  • salt and pepper to taste

Serving Suggestions:

  • arugula or spinach, baby kale, romaine lettuce
  • tomato slices
  • hamburger buns


To Make Veggie Burgers:

  • Preheat oven to 350 degrees Fahrenheit
  • Rinse quinoa and add to a pot on medium heat. Toast for 2 minutes.
  • Add 1/2 cup water and bring to boil, cover and cook for 13-15 minutes until quinoa is cooked and liquid is absorbed
  • Remove from burner and keep the lid on top.
  • In a pan over medium heat add sun-dried tomatoes and onions. Cook until onions are translucent (about 5 minutes). Add roasted red peppers, capers, and garlic. Cook for 2-3 minutes. Transfer to mixing bowl when done.
  • Add rolled oats to blender or food processor and blend into a flour. Add to mixing bowl with cooked veggies.
  • Fluff quinoa with a fork and add to mixing bowl. Add white beans, flaxseed, and seasonings.
  • Use a potato masher or backside of a fork and mash the white beans until desired consistency is reached.
  • Use a 1/3 measuring cup to make the patties and transfer to a lined baking sheet.
  • Bake for 20 minutes. Flip, and cook for an additional 10 minutes.

To Make Pesto:

  • Add basil, parsley, and walnuts to a food processor. Pulse until coarsely chopped (about 8 times)
  • Add nutritional yeast and garlic cloves. Blend on low.
  • With the food processor running, slowly pour olive oil to emulsify until well blended. Stop the food processor and season with salt and pepper.


* To make oat flour, simply grind rolled oats in food processor until flour consistency is reached


Serving: 1burger | Calories: 133kcal | Carbohydrates: 20.8g | Protein: 4.9g | Fat: 3.4g | Saturated Fat: 0.5g | Sodium: 418mg | Sugar: 1.1g