Broccoli White Bean Burgers with Brie and Lemon Dill Aioli

Broccoli white bean burgers with brie and lemon dill aioli! I bet you’ve never tried broccoli in your veggie burgers. Spoiler: It’s surprisingly delicious when combined with creamy white beans, lots of seasonings, and melted brie + lemon dill aioli! 

It’s funny how some recipes come into being. These veggie burgers were supposed to be chickpea cauliflower burgers with romesco sauce! However, on the day that I had planned to develop the recipe, the grocery store was out of cauliflower. Still wanting to make some sort of veggie burger for dinner that night, I picked up a bunch of broccoli and set to work creating a decidedly unique recipe with white beans and “riced” broccoli as the base. I never could have imagined a broccoli burger tasting so good! 

Now, before I get into the details of this recipe, this was meant to be published tomorrow (Wednesday). But I want to share an extra recipe this week, so it’s coming out a day early. The other three recipes will be masala chickpea stuffed sweet potatoes on turmeric coconut rice with mango salsa and raita; arugula, beet, pea, and celery salad with green goddess hemp dressing; and mango lime yogurt popsicles. 

white bean broccoli burgers: the details

Okay, so now let’s talk details about these broccoli white bean burgers! The patties themselves are vegan, so you can certainly omit the brie and use vegan mayo in the aioli to make a completely vegan recipe. The patties are also gluten-free, so you’ll just need to use a gluten-free bun for a completely gluten-free burger. 

ingredients you’ll need

For the white bean broccoli patties, you’ll need  extra virgin olive oil, onion, garlic, broccoli, sea salt, pepper, dried oregano, basil, and rosemary, pepitas, Worcestershire sauce, lemon juice, dijon mustard, ground flax, white beans, and oat flour. 

For the dill lemon aioli, you’ll need mayonnaise, garlic, green onion, dill, lemon zest, and lemon juice. 

For the burgers, you’ll need brie (I used goat brie) and your favourite burger buns, as well as some spinach, cucumber, and anything else you like as condiments. 

the method

Make the white bean broccoli patties: Warm the oil in a skillet over medium heat. Add the onion and garlic. Cook, stirring occasionally, for five minutes, until softened and lightly browned. Meanwhile, place the broccoli florets in a food processor fitted with the ‘S’ blade and pulse several times, until broken up and “riced.” (It should resemble grains of rice or quinoa in size.) Add the riced broccoli to the skillet, followed by the salt, pepper, oregano, basil, and rosemary. Cook until the broccoli is bright green, just 3-5 more minutes. 

Clean out the bowl of the food processor and then add the pepitas. Process into a coarse meal. Transfer into a large bowl. Next, place the white beans in the food processor and pulse several times, until broken up and coarsely ground. Stop before they turn into a paste, as some texture is desirable. Add them to the bowl with the pumpkin seeds. 

Add the cooked onion/garlic/broccoli to the bowl. Next, add the ground flax, Worcestershire sauce, dijon, lemon juice, and oat flour. Mix thoroughly to combine. I recommend mixing by hand at this point to ensure that everything is evenly distributed. 

Preheat the oven to 375 degrees Fahrenheit and line a large baking sheet with parchment paper. 

Form the mixture into 6-8 patties, pressing together firmly to make sure that they hold together perfectly while baking. 

Bake for 35-40 minutes, until crispy on the outside and lightly browned all over. In the final three minutes of baking, top each patty with a couple of slices of brie and return to the oven to melt. 

While the burgers are in the oven, mix up the aioli: Whisk together the mayonnaise, garlic, green onion, dill, lemon zest, and lemon juice. 

Finally, place the patties on the buns, add some spinach, cucumber, and aioli, and eat! 

frequently asked questions

Can these be made ahead? Yes. You can store cooked white bean broccoli burgers in an airtight container in the fridge for up to five days, or in the freezer for up to one month. Thaw frozen burgers before reheating. Reheat in the oven at 350 degrees Fahrenheit for 10 minutes or in a skillet on the stovetop for a couple of minutes. 

How can I change up this recipe? I also love turning the white bean broccoli patties into veggie “meatballs.” They are delicious on pasta and salads. 

What goes well with these burgers? I love serving them with this Roasted Sweet Potato Kale Salad with Harissa Yogurt Dressing. 

more veggie burger recipes

• Mediterranean Lentil Burgers
• Moroccan Chickpea Burgers with Cilantro Tahini Sauce
• Caribbean Bean Burgers (Vegan)

Finally, I hope that you love these broccoli white bean burgers! If you make them, let me know how you enjoyed them by leaving a comment and rating below the post. And if you share a photo to Instagram, tag it @upbeet.kitchen and #upbeetkitchen. I love seeing what you’ve made. 

Enjoy! 

Broccoli White Bean Burgers with Brie and Lemon Dill Aioli

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• Author: Allison
• Total Time: 1 hour
• Yield: 6-8 patties 1x
• Diet: Vegetarian

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Description

Broccoli white bean burgers with brie and lemon dill aioli! I bet you’ve never tried broccoli in your veggie burgers. Spoiler: It’s surprisingly delicious when combined with creamy white beans, lots of seasonings, and melted brie + lemon dill aioli!

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Ingredients

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Broccoli White Bean Patties

• 1 tablespoon extra virgin olive oil
• 1 cup diced yellow onion
• 3 medium garlic cloves, minced
• 2 cups broccoli florets
• ½ teaspoon fine sea salt, or more to taste
• Freshly ground black pepper, to taste
• 1 ½ teaspoons dried oregano (or 1 tablespoon fresh)
• 1 ½ teaspoons dried basil (or 1 tablespoon fresh)
• 1 teaspoon dried rosemary
• ½ cup roasted pepitas (shelled pumpkin seeds)
• 1 ½ cups cooked white beans (or 1 14-oz can, drained and rinsed)
• 1 tablespoon vegan Worcestershire sauce
• 1 teaspoon dijon mustard
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons ground flax
• ¾ cup oat flour or sourdough bread crumbs
• Several slices of brie cheese, for melting on top

Lemon Dill Aioli

• ½ cup quality mayonnaise (such as Primal Kitchen or Chosen Foods- vegan, if desired)
• 1 medium garlic clove, minced
• 2 tablespoons thinly sliced green onion
• 2 tablespoons finely chopped dill
• ½ teaspoon lemon zest
• 2 teaspoons freshly squeezed lemon juice

For the burgers

• Your favourite burger buns
• Spinach
• Sliced cucumber
• Any other condiments you like

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Instructions

1. Make the white bean broccoli patties: Warm the oil in a skillet over medium heat. Add the onion and garlic. Cook, stirring occasionally, for five minutes, until softened and lightly browned. Meanwhile, place the broccoli florets in a food processor fitted with the ‘S’ blade and pulse several times, until broken up and “riced.” (It should resemble grains of rice or quinoa in size.) Add the riced broccoli to the skillet, followed by the salt, pepper, oregano, basil, and rosemary. Cook until the broccoli is bright green, just 3-5 more minutes.
2. Clean out the bowl of the food processor and then add the pepitas. Process into a coarse meal. Transfer into a large bowl. Next, place the white beans in the food processor and pulse several times, until broken up and coarsely ground. Stop before they turn into a paste, as some texture is desirable. Add them to the bowl with the pumpkin seeds.
3. Add the cooked onion/garlic/broccoli to the bowl containing the pepitas and white beans. Next, add the ground flax, Worcestershire sauce, dijon, lemon juice, and oat flour. Mix thoroughly to combine. I recommend mixing by hand at this point to ensure that everything is evenly distributed.
4. Preheat the oven to 375 degrees Fahrenheit and line a large baking sheet with parchment paper.
5. Form the mixture into 6-8 patties, pressing together firmly to make sure that they hold together perfectly while baking.
6. Bake for 35-40 minutes, until crispy on the outside and lightly browned all over. In the final three minutes of baking, top each patty with a couple of slices of brie and return to the oven to melt.
7. While the burgers are in the oven, mix up the aioli: Whisk together the mayonnaise, garlic, green onion, dill, lemon zest, and lemon juice.
8. Finally, place the patties on the buns, add some spinach, cucumber, and aioli, and eat!

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Cuisine: Mediterranean American

Nutrition

• Serving Size:
• Calories: 330
• Sugar: 3.6 g
• Sodium: 226.6 mg
• Fat: 11.3 g
• Saturated Fat: 1.7 g
• Carbohydrates: 47.6 g
• Fiber: 7.9 g
• Protein: 14.4 g
• Cholesterol: 0 mg