Dinner Tonight

Dinner Tonight: Sun-Dried Tomato, Basil, and White Bean Burgers

October  6, 2015

Today: Meatless burgers that have carnivores clamoring to their skillets.

Burgers may be the ultimate in comfort food, but for those of us who are carnivores, the thought of a burger that isn't, well, a burger, doesn't usually spark our interest. Until now. These vegan bean burgers are packed with a savory combination of sun-dried tomato and basil, and then fried up on a skillet. Eat them on a bun, in a salad, or directly out of the container for breakfast the next day. If you have a can of white beans lying around, or even if you don't, this is about to become your new favorite comfort burger that's chock-full of good stuff (that's good for you)—so even carnivores can rejoice. 

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Grocery List 

(Organized by area of the market)

Makes 8 patties

1/2 cup fresh basil
1/2 teaspoon lemon juice
2 heaping tablespoons chopped sun-dried tomatos (can be in oil or dried)
1 15-ounce can of white beans
1 cup quinoa

We're assuming you already have eggs, garlic, flour, chili powder and Parmesan. If not, add those to your list, too!

1/3 cup Parmesan
1 egg
1 large pinch chili powder
3 tablespoons any type of flour (all-purpose or rice flour work great)
3 cloves garlic, minced


With about 45 minutes to dinner, cook 1 cup of quinoa. While you're waiting, pour yourself a nice glass of wine and set about cracking one egg into a bowl. Beat it well, and in between sips, mash in the can of beans until the mixture is relatively smooth, with some chunks remaining. Once your quinoa is done, fold it into the egg-bean mixture and then add the parmesan, chili powder, garlic, lemon juice, and tomatoes. Feeling some particularly strong tomato love? Add a little extra! More tomatoes never hurt anyone (or so we've been told). 

Once the ingredients have been combined, roll the mix into clementine-sized balls and flatten into patties. Having trouble with the consistency?  Don't worry! Take another sip of wine, and if it's too dry, add another egg. Too wet? Add a few extra spoonfuls of flour. Once you've made the patties, heat some oil in a skillet on medium heat and cook each patty until brown, about three minutes on each side. Serve them up with your favorite burger toppings, or try with hummus and caramelized onions, or simply chop up a patty and toss it into a spinach salad. However you choose, be sure to save one for a midnight snack. 

Photo by James Ransom

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See what other Food52 readers are saying.

  • Betsy
  • Hemz7781
  • Tamara
  • Tereza
  • vegan123
Taylor Rondestvedt

Written by: Taylor Rondestvedt

Is never without a loaf of rye bread and currently stocks 5 different butters in her kitchen.


Betsy January 6, 2016
Lots of work and not much flavor. Will not make this again, even tho it is probably good for me.
Hemz7781 November 15, 2015
Do the beans get rinsed or drained?
Tamara October 7, 2015
I made these last night but there are no measurements listed for flour, garlic, chili powder, and lemon juice! Not to mention salt and pepper. Very odd. I winged it and they came out great though! Please update the recipe so I have it right for next time...I would definitely make these again!!
Taylor R. October 7, 2015
Thanks for noticing! We've updated it, but glad you liked them!
Tereza October 6, 2015
Hmm yes, slightly confusing...

vegan123 October 6, 2015
I'm confused, this recipe is tagged under vegan and gluten free… but it's got eggs, flour and parmesan cheese in it.