• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Up Beet Kitchen

  • All Recipes
  • About
  • Contact
  • Workouts
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • All Recipes
  • About
  • Contact
  • Workouts
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • All Recipes
    • About
    • Contact
    • Workouts
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Burgers, Sandwiches, and Wraps Recipes

    Broccoli White Bean Burgers with Brie and Lemon Dill Aioli

    Published: May 25, 2021 Last Modified: May 25, 2021 by Allison

    70 shares
    • Share
    • Tweet
    Jump to Recipe·Print Recipe

    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! 

    straight on shot of a broccoli white bean burger on a whole grain bun with cucumber, spinach, brie, and 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. 

    straight on shot of a cooked broccoli white bean burger still on the baking sheet

    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. 

    overhead shot of broccoli white bean burgers on a light blue plate

    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! 

    straight on shot of uncooked broccoli white bean burgers on a cookie sheet

    straight on shot of white bean broccoli burger on a sprouted grain bun

    close up of one half of a white bean broccoli burger on a sprouted grain bun

     

    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)

    close up straight on shot of a white bean broccoli burger on a white plate ready to be eaten

    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! 

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    straight on shot of a broccoli white bean burger on a whole grain bun with cucumber, spinach, brie, and lemon dill aioli

    Broccoli White Bean Burgers with Brie and Lemon Dill Aioli


    ★★★★★

    5 from 1 reviews

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

    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!


    Ingredients

    Scale

    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


    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

    Keywords: broccoli white bean veggie burger recipe

    Did you make this recipe?

    Tag @upbeet.kitchen on Instagram and hashtag it #upbeetkitchen

     

     

    Related

    « Barbecue Chickpea Pizza with Crispy Kale + Cilantro Lime Aioli
    Masala Chickpea Stuffed Sweet Potatoes on Coconut Turmeric Rice »

    Reader Interactions

    Comments

      Leave a comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Leonore

      May 30, 2021 at 9:28 pm

      Wonderful! I served on a whole grain bread with vegan “Gouda” instead of the aioli and added an avocado sauce. Topped with watercress, spouts, and tomatoes. Air fried sweet potatoes and crispy kale on the side was a perfect match.
      Very good reviews from my husband and son, who are not vegan. Although, they fussed for a minute that it was nothing like a beef burger (UM… Obviously!), they complimented the flavor and left nothing behind on the plate! Success!

      ★★★★★

      Reply
      • Allison

        May 30, 2021 at 9:44 pm

        Hi Leonore! I loved reading this! I am so happy that these burgers were a hit with you and your family. Thank you so much!!

        Reply

    Primary Sidebar

    featured image for Up Beet Kitchen about page

    Hi, I'm Allison! Welcome to Up Beet Kitchen, a food blog that specializes in wholesome and feel good recipes for people on the move! I love to work with whole foods to fuel healthy, active lifestyles.

    More about me →

    Trending Recipes

    • Chickpea Brown Rice Spinach Artichoke Casserole (Vegan)
      ★★★★★
    • straight on shot of a carrot cake breakfast bar piece on a fork on a white marble board
      Carrot Cake Oatmeal Breakfast Bars (V + GF)
      ★★★★★
    • straight on shot of slice of raw vegan banana cream pie on blue plate with coconut whipped cream and caramel sauce on top
      Raw Vegan Banana Cream Pie
      ★★★★★
    • a far out overhead shot of a serving of Moroccan carrot lentil salad in a pink bowl with some pita, hummus, and crackers on a plate beside it
      Moroccan Lentil Carrot Salad (Vegan)
      ★★★★★

    Follow Along on Social Media

    • Instagram
    • Facebook
    • Pinterest

    Cozy Recipes

    • featured image for the post, 1200x1200 pixles, of a serving of the salmon pesto quinoa bake on a light blue plate
      Salmon Pesto Quinoa Bake
    • featured image for the post, an overhead shot of the mole chicken, rice, salsa, and cabbage topped with Greek yogurt in a bowl on a light pink backdrop
      Mole Chicken Bowls
    • featured image for the blog post, overhead photo of a barbecue meatball bowl with quinoa, sweet potato, broccoli, and avocado sauce
      Barbecue Meatball Bowls with Avocado Goddess Sauce
    • 1200x1200 pixel featured image for this recipe, an overhead close up photo of an egg and pesto breakfast burrito sliced in half
      Egg, Pesto, and Sweet Potato Breakfast Burritos

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • About Up Beet Kitchen

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2023 Upbeet Kitchen on the Foodie Pro Theme

     

    Loading Comments...