Cannellini Bean Veggie Burger

Cannellini Bean Veggie Burger

with Sriracha Mayo

Read more

Who doesn't love a veggie burger? The creamy cannellini beans combined with veggies and hummus make for a veggie burger with great texture and even better flavour. Fast and simple, you'll love this veggie burger recipe!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 can

Cannellini Beans

56 g

Spring Mix

4 tbsp


(ContainsEgg/Oeuf, Sulphites/Sulfite, Mustard/Moutarde)

1.5 tsp

Cumin, ground

132 g

Mini Cucumber

4 tbsp

Chickpea Flour

2 tbsp



4 unit

Mini Brioche Buns

(ContainsEgg/Oeuf, Soy/Soja, Wheat/Blé)

3 g


1 tsp



7 g


2 tbsp

Red Wine Vinegar


Not included in your delivery

¼ tsp

Salt and Pepper*

½ tsp


¼ tsp


3 tbsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3598 kJ
Calories860 kcal
Fat52 g
Saturated Fat7 g
Carbohydrate81 g
Sugar12 g
Dietary Fiber14 g
Protein18 g
Cholesterol40 mg
Sodium1390 mg
Utensilsarrow down iconarrow down icon
Garlic Press
Potato Masher
Medium Bowl
Measuring Spoons
Large Non-Stick Pan
Large Bowl
Baking Sheet
Small Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon

Preheat your broiler to high (to toast buns). Start prepping when the oven comes up to temperature! In Step 5, use this heat guide to determine what spice level you prefer (dbl each measurement for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp spicy!

Wash and dry all produce.* Peel, then mince or grate garlic. Drain and rinse beans. Roughly chop parsley. Cut cucumber into 1/4-inch rounds, then season with salt and pepper. In a medium bowl, add beans. Using a masher, coarsely mash beans, until nearly smooth.


To beans, add garlic, chickpea flour, hummus, half the parsley and 1 tsp cumin (dbl for 4 ppl). Season with 1/4 tsp salt (dbl for 4 ppl) and 1/4 tsp pepper (dbl for 4 ppl). Stir together, until bean mixture is sticky and can be formed into a ball. Divide mixture into four portions (8 portions for 4 ppl).


Heat a large non-stick pan over medium heat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then bean balls. Using the back of a spatula, carefully flatten each portion into 3-inch wide patties. Cook, until golden-brown, 4-5 min per side. (NOTE: Cook patties in 2 batches for 4 ppl, using 1 tbsp oil for each batch!)


In a large bowl, whisk together 1 tbsp vinegar (dbl for 4 ppl), 1/2 tsp sugar (dbl for 4 ppl) and 2 tbsp oil (dbl for 4 ppl). Add spring mix and remaining parsley. Toss to combine. Season with salt and pepper.


Halve buns and arrange them on a baking sheet, cut-side up. Toast in middle of oven, until golden-brown, 1-2 min. (TIP: Keep your eye on them so they don’t burn!) Meanwhile, in a small bowl, stir together mayo and 1/2 tsp Sriracha (dbl for 4 ppl). (NOTE: Reference Heat Guide in Start Strong.)


Spread Sriracha mayo over each bun. Divide bean patties and half the cucumber slices between buns. Add remaining cucumber slices to salad, and toss together. Divide burgers and salad between plates.