Easy Cannellini Bean Veggie Burgers with Dill and Parsley

These Easy Cannellini Bean Veggie Burgers feature fresh dill, parsley, and Mediterranean flavors, perfect for a quick weeknight dinner. Rich in plant-based protein and fiber, thanks to white beans, you’ll make this vegetarian recipe on repeat to pair over salad or stuffed in a pita!

Nut Free, Egg Free, Soy Free, Dairy Free, Gluten Free option

For years we’ve known that the Mediterranean diet is one of the healthiest ways of eating you can follow. After visiting France this summer, it reinvigorated my love for all things fresh and Mediterranean-inspired.

Along with trying to eat more plants, trying to eat more Mediterranean led me to revisit some old blog recipes, including these Easy Cannellini Bean Veggie Burgers with Dill and Parsley.

I originally created my Greek Bean Burger recipe back in 2014 (yes, it’s over 10 years old!!) when I ate a predominately plant-based diet, but still love these today even though I now eat meat too. (Oh, and should I mention how my photography has grown since then!)

If you’re craving a flavorful plant-based burger, these Easy Cannellini Bean Veggie Burgers with Dill and Parsley are sure to become a staple in your kitchen too. Made with creamy cannellini beans, briny kalamata olives, and fresh herbs, they’re both hearty and refreshing.

These white bean veggie burgers are…

• Quick to make (NO FOOD PROCESSOR NEEDED!!!!)
• Naturally vegetarian (and vegan if you skip the optional feta)
• Perfect for meal prep – I’d even double the recipe in that case!
• Versatile – tuck them into pita bread, over a crisp salad, or paired with hummus and tzatziki for the ultimate Mediterranean-inspired snack plate meal
• Most importantly, DELICIOUS!

Ingredients Used to Make Easy Cannellini Bean Veggie Burgers with Dill and Parsley

You’ll need 10 ingredients to make these burgers, plus 2 optional ingredients to further enhance the flavor (but again, optional and still delicious without them – I’ve tried!)…

1. Ground Flax Seeds act as a binder to help the patties hold together without eggs. I used a lot of “flax eggs” when I was a vegan, and while things don’t always stick together enough without the eggs, it works in this recipe!
2. Cannellini Beans are the base of the burgers and provide plant-based protein, fiber and creaminess. The texture is unreal. Plus, I love using canned cannellini beans because they’re super soft and easy to mash with a fork – you don’t even need a food processor for this veggie-heavy recipe.
3. Red Onion adds sharp flavor and natural sweetness that balances the beans. If you’re sensitive to onions I’d suggest swapping in scallions (green onions) to still have some of that onion-y flavor.
4. Breadcrumbs or Quick-Cooking Oats absorb moisture and give the patties structure. Use the breadcrumbs if you’re not gluten-free (I think the texture is better).
5. Kalamata Olives contribute a salty, briny flavor that enhances the Mediterranean profile. Plus, they add some fat to this otherwise lower fat recipe.
6. Fresh Dill brings a tangy, fresh flavor that brightens the burgers.
7. Fresh Parsley adds freshness and an herbaceous balance to the beans.
8. Dried Oregano is a staple Mediterranean seasoning that adds depth. Feel free to taste the batter and add more.
9. Garlic Powder infuses savory flavor without overpowering the herbs. I specifically chose to use garlic powder and NOT fresh garlic in this recipe because the burgers cook super quickly and you could bite into raw garlic in that case (no bueno!)
10. Optional: Red Chili Flakes add a touch of heat for spice lovers, but it’s completely optional!
11. Olive Oil or Nonstick Spray ensures the patties crisp up golden brown in the skillet.
12. Optional: Feta Cheese provides a tangy, creamy flavor boost, but is also optional. I often make these without the cheese because my husband doesn’t like cheese (*gasp* how dare he!), and they’re still super flavorful and delish!

Kitchen Tools Needed to Make Easy Cannellini Bean Veggie Burgers with Dill and Parsley

One of my favorite parts of this recipe is that it doesn’t require any major kitchen equipment. You’ll need…

• Can opener
• Sharp knife for chopping onion and olives & cutting board
• Large mixing bowl
• Small bowl
• Fork or potato masher
• Measuring cups and spoons
• Skillet
• Spatula for flipping

How to Make Easy Cannellini Bean Veggie Burgers with Dill and Parsley

First, you’ll make a “flax egg” to help hold the burgers together.

In a small bowl, mix the ground flax seeds with water and set aside for at least 10 minutes until thickened.

Next, combine the ingredients to make the burgers.

In a large mixing bowl, mash the cannellini beans with a fork until mostly smooth with some chunks left for texture.

Stir in the onion, breadcrumbs or oats, olives, dill, parsley, oregano, garlic powder, salt, pepper, chili flakes (if using), and the flaxseed mixture. Add feta if desired. Mix until combined.

Shape into 4 firm patties.

Cook the burgers.

Heat a skillet over medium-high and lightly coat with olive oil or nonstick spray. Once hot, cook patties for 4–6 minutes per side, flipping carefully, until golden brown and crisp.

Remember, there’s nothing in these burgers that needs to cook for safety, so you’re just cooking them to get a great crust on the outside.

Serving Suggestions for these Easy Cannellini Bean Veggie Burgers

These burgers are super versatile and can be served several ways, including:

1. Over salad
2. Stuffed in a pita
3. On a snack plate with veggies, hummus and tzatziki for dipping

FAQs About Easy Cannellini Bean Veggie Burgers with Dill and Parsley

Can I make these veggie burgers vegan?

Yes—just leave out the optional feta cheese for a fully vegan version.

Can I bake these instead of frying?

Definitely. Place patties on a parchment-lined baking sheet, brush lightly with olive oil, and bake at 400°F for 20 minutes, flipping halfway.

Do these freeze well?

Yes! Freeze uncooked patties on a tray, then store in a freezer-safe container. Cook directly from frozen, adding a couple extra minutes per side.

Tips to Meal Prep Easy Cannellini Bean Veggie Burgers with Dill and Parsley in Advance

1. Prep Ahead: Mix the burger base up to 24 hours before cooking and store covered in the fridge.
2. Batch Cook: Double the recipe and freeze extra patties for a quick plant-based meal.
3. Meal Prep Friendly: Cooked burgers last up to 5 days in the fridge—great for lunch bowls or easy dinners.
4. Crispy Trick: Always heat your skillet before adding the patties to get the perfect golden crust (and to ensure no sticking to the pan!)

Other Recipes with Beans…

• Sheet Pan Roasted Cauliflower & White Beans
• Black Bean Salad (great for meal prep lunches!)
• Very Veggie Bean Chili

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