White bean, sundried tomato and herb veggie burger

If you’re tired of bland veggie burgers, give this vegan, gluten free white bean burger a taste.  The sundried tomatoes add a touch of sweetness while the parsley and especially thyme add a fresh, herbed flavor.  I had mine on an Ezekiel English Muffin with roasted red pepper vegan mayo spread (I included the recipe for that as well), but you could opt for a low carb option and serve this over a huge green salad with lots of veggies. The Ezekial English Muffin adds an extra 8 grams of protein.

White Bean, Sundried Tomato and Herb Veggie Burger

Vegan, gluten free white bean burger with sundried tomatoes and herbs. 

  • ½ Vidalia onion (, chopped)
  • 1.5 teaspoons minced garlic
  • ¼ cup sundried tomatoes ((packed in oil))
  • 1 can small white beans
  • ½ cup plus 2 tablespoons oats ((gluten free if needed))
  • ¼ cup chopped fresh parsley
  • ¼ teaspoon thyme
  • ¼ teaspoon salt
  • Sprinkle of fresh black pepper
  • ¼ cup breadcrumbs ((gluten free if needed))
  1. Place chopped onion, garlic and sundried tomatoes in food processor. Pulse 5-6 times. Scrape down sides and make sure no large pieces of onion remain. Pulse another 1-2 times if needed.
  2. Add remaining ingredients EXCEPT the breadcrumbs. Pulse together until a sticky mix is formed. Be careful not to over-process but it all should be well combined.

  3. Remove mix from food processor and transfer to a bowl. Fold in breadcrumbs gently.
  4. Using a 1/3 cup measuring cup, scoop out mix and form patties. Cook on medium heat about 3 minutes per side.
  5. Serving suggestion: Top with roasted red pepper mayo spread: In a blender, combine ¼ cup roasted red peppers with ¼ cup vegan mayo of choice. Blend until incorporated.

  6. Approximate calories (excluding bun and mayo)
  7. Per Serving: Cals: 93/ Carbs:18/ Fat: 1/ Protein: 5/ Sodium: 243/ S