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Vegan Green Goddess Burger















Today we’re breaking up the holiday recipes to bring you some staple concepts! While there are countless veggie burgers that are accessible today, I promise it’s so easy to make your own. You can make a burger base with everything from black beans to oats, lentils and more. One of my favorite veggie burger bases, is white beans!

I feel as though white beans don’t get enough love, so if you see them at the market, throw them in your basket! White beans pack the same components as black, however they won’t alter the color of whatever you’re making or modify the the taste as they have a neutral flavor profile. Still not sold on white beans? You have to try this Roasted Garlic + White Bean Dip!







What’s great about this burger? Everything! It’s quick, easy, affordable, packs tons of flavor, tons of herb, plant protein, fiber, they hold together well, can easily be made in bulk, gluten free, perfect for any season, pairs seamlessly with the green goddess sauce, the sauce is veggie packed featuring spinach and avocado, oil free, and together they just make for the perfect veggie burger!




If you’re looking for a burger that will deliver in every capacity all year round, you have to try these new vegan White Bean Green Goddess Burgers!













Why this recipe is great: 







Veggie packed 

Perfect for any season

The sauce just puts it over the top!

























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Vegan White Bean Green Goddess Burger Sauce

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  • Author: Gabrielle St Claire



Green Goddess Sauce: 

  • 1 avocado
  • 2 tbsp vegan sour cream or yogurt
  • 2 cloves garlic, minced
  • 1 tbsp lemon juice
  • 1/2 cup chopped parsley
  • 1/4 cup chopped tarragon
  • 3 Tbsp chopped chives
  • 1/4 cup basil (optional)
  • 1 large handful fresh spinach
  • salt/pepper as needed



  • 2 cans white beans, drained and rinsed
  • 2 tablespoons extra virgin olive oil
  • 1 small onion, finely chopped
  • Salt to taste
  • 2 to 3 large garlic cloves 
  • cup finely grated carrot
  • 3 tablespoons freshly squeezed lemon juice
  • ¼ cup finely chopped parsley
  • 1 tbsp tarragon, chopped
  • ½ cup fresh Gluten Free Panko or bread crumbs
  • 1 tbsp ground flax, 3 tbsp water
  • Freshly ground pepper to taste




  1. Sauce: Throw all of the ingredients in a food processor. Blend until smooth.
  2. Burgers: Combine the ground flax and water, set aside. Heat 1 tablespoon of the olive oil in a medium-size skillet and add the onion. Cook, stirring, until tender, about 5 minutes. Add a pinch of salt, the garlic and the grated carrot, and continue to cook for another minute or two, until fragrant and the carrot has softened slightly. Remove from the heat.
  3. In a food processor fitted with the steel blade, puree the beans with the lemon juice. Transfer to a bowl and stir in the onion mixture, the parsley, tarragon, the bread crumbs and the flax egg. Season to taste. Shape into patties, ½- to ¾-inch thick. Set on a parchment-covered baking sheet and cover with plastic wrap. Refrigerate for 1 to 2 hours.
  4. Heat the remaining oil in a large, heavy skillet or on a griddle over medium heat and brown the patties for 4 minutes on each side, being very careful when you turn them over. An offset spatula works well for this. Serve on buns with green goddess sauce and condiments of your choice.













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