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All the flavor of the delicious dip in burger form! Super easy to make too! Try these White Bean Burgers today!
I promised you some new recipes using my Spinach Artichoke Pesto when I first posted about it on Instagramseveral weeks ago. I meant to have this one to you sooner, but I justwasn’t happy with any of the pictures I was taking of them. It’s a hard color to photograph!
But, despite the color issues, these White Bean Burgers are so flavorful and delicious!! They taste like spinach artichoke dip in burger form. They hold together perfectly! Top them off with the pesto for an extra flavor bomb. Everyone in the family loved these!
Inspiration From Spinach Artichoke Pesto
Like I mentioned above, I created these burgers around the same time I created my pesto. I was so in love with the pesto that I just had to put it on everything. And my brain just kept spinning with more ideas for spinach artichoke goodness.
TheseWhite Bean Burgers immediately popped into my head. Mostly because it would allow me a surface to then add even more pesto! Put them together and you’ve got double the artichoke, double the spinach, double the delicious!
If you love spinach and artichokes together, don’t miss these other favorites:
- Vegan Spinach Artichoke Pasta
- Spinach Artichoke Lasagna Rollups
Ingredient notes
Traditional spinach artichoke dip isn’t exactly healthy. Sure, there are the obvious veggies, but then there are all sorts of dairyand oil added. This burger is gluten free, dairy free, egg free, nut free, oil free, and vegan. It’s also full of nutrients so you can feel good about eating it.
Here’s what’s inside:
Spinach – vitamins K, A, E, C, several B’s, manganese, folate, iron, calcium, potassium, fiber, zinc, protein, omega-3 fats, selenium, and more
Artichokes – folic acid, vitamins K, C, B’s, potassium, copper, iron, antioxidants, and more
White Beans – fiber, folate, manganese, copper, phosphorus, protein, iron, magnesium
Pumpkin Seeds – manganese, phosphorus, magnesium, copper, zinc, protein, iron
Arrowroot Powder – similar to cornstarch, but a healthier alternative. It’s non-GMO and no harsh chemicals are used to extract the starch. This is the magic that holds this burger together so well – no mushy burger squishing out the sides of the bun – promise! It contains B vitamins, copper, magnesium, phosphorus, and zinc.
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback. Be sure to sign up for my FREE Newsletter to be the first to get my NEW recipes! You can also follow me on Instagram, Facebook, and Pinterest.
For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Spinach Artichoke White Bean Burgers
Spinach Artichoke White Bean Burgers – all the flavor of the delicious dip in burger form! Super easy to make, dairy free, and gluten free too!
5 from 2 votes
Print Rate
Course: Burger, Entree
Cuisine: dairy free, egg free, gluten free, nut free, oil free, refined sugar free, soy free, vegan
Prep Time: 15 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 40 minutes minutes
Servings: 6 burgers
Calories: 307kcal
Author: Jenn Sebestyen
Ingredients
- 1 15 oz can white beans (or 1.5 cups of cooked white beans)
- 1 15 oz can artichoke hearts
- 1 cup fresh spinach leaves
- 2 cloves garlic
- ¼ cup raw shelled pumpkin seeds (pepitas)
- 2 tbsp nutritional yeast
- ½ tsp salt
- ¼ cup tahini
- ½ cup brown rice flour
- ½ cup arrowroot powder
Burger Buns, gluten free if neccesary
Toppings (optional):
- Spinach Artichoke Pesto
- Tomato slices
- Red onion slices
- Fresh spinach
Instructions
Preheat oven to 350 degrees. Line a baking sheet with parchment page and set aside.
In the bowl of a food processor, pulse the spinach, pumpkin seeds, garlic, salt, and nutritional yeast into a find crumb.
Add the white beans and artichokes and pulse 2-4 times JUST to break them up a bit. You do NOT want to puree them.
Transfer the mixture to a mixing bowl. Add the tahini and stir well to combine.
Add the brown rice flour and arrowroot powder and mix well. You may need to use your hands to really get in there and combine everything well. The mixture will be slightly sticky.
Form the mixture into patties using your hands and place on the prepared baking sheet.
Bake for 15 minutes, flip each one over, and bake another 10-15 minutes.
Serve on burger buns with choice of toppings.
Notes
The burger itself is oil-free, but the optional Spinach Artichoke Pesto toping is not.
Nutrition facts calculated without toppings.
Nutrition
Calories: 307kcal | Carbohydrates: 42g | Protein: 11g | Fat: 10g | Saturated Fat: 1g | Sodium: 677mg | Potassium: 298mg | Fiber: 10g | Sugar: 3g | Vitamin C: 15.7mg | Calcium: 70mg | Iron: 2.9mg
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
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