These are baked bean-and-kale patties that hold together well and taste genuinely good — not a consolation prize for skipping meat. Each patty runs about 449 calories with 18g of protein and 8g of fiber, so they’re filling without being heavy. Serve them on a bun, over greens, or straight off the pan.
Substitutions that actually work
- Kale: Any sturdy green works — Swiss chard, spinach, or escarole (the original inspiration). Spinach wilts faster, so cut the sauté time to about 2–3 minutes.
- Cannellini beans: Great Northern or navy beans are nearly identical in texture and flavor. Chickpeas work too but produce a denser patty.
- Parmesan: Pecorino Romano is a direct swap. For a fully plant-based version, use 3 tablespoons of nutritional yeast instead — it won’t melt the same way but adds a savory note.
- Breadcrumbs: Panko gives a slightly lighter texture. Gluten-free breadcrumbs work without any other changes to the recipe.
The technique that matters
The most important step is letting the sautéed kale mixture cool before you combine it with the beans. If it goes in hot, it starts cooking the egg immediately and the mixture becomes harder to work with — you’ll end up with patties that spread on the pan instead of holding their shape. Five minutes off the heat is enough. While it cools, mash the beans thoroughly; a few whole beans left in is fine for texture, but large unmashed chunks will cause patties to crack and fall apart when you flip them at the halfway mark.
Mistakes to avoid
- Skipping the drain-and-rinse on the beans: Canned cannellini beans carry a lot of liquid. Even a small amount of extra moisture makes the mixture too wet to form clean patties. Rinse them well and shake off as much water as possible.
- Making the patties too thick: Thick patties don’t bake through evenly at 375°F in 20 minutes. Aim for about ¾-inch thick — roughly the height of two stacked quarters.
- Not oiling the baking sheet generously: These patties have no fat on the outside to protect them. A thin coat of oil leads to sticking and torn patties when you flip. Use the full tablespoon called for and spread it across the whole surface.
- Skipping the flip: The bottom crisps up faster than the top. Flipping at the 10-minute mark gives you an even crust on both sides — skip it and one side stays soft and pale.
- Overmixing after adding the egg: Stir just until everything is combined. Overworking the mixture makes the patties dense and a little gummy in the center.
Storage and reheating
Cooked patties keep in the fridge for up to 4 days in an airtight container. To freeze, let them cool completely, then stack with parchment between each patty and freeze for up to 2 months. Reheat straight from the fridge in a 350°F oven for 8–10 minutes, or in a dry skillet over medium heat for about 3 minutes per side — both methods keep the outside firm. The microwave works in a pinch but softens the crust. Frozen patties reheat best in the oven at 375°F for 15–18 minutes, flipped once, without thawing first.
Kale and Cannellini Bean Veggie Burgers (Baked)
Equipment
- Large saucepan or skillet
- Mixing bowl (large)
- Baking sheet
- Potato masher or fork
- parchment paper
- Spatula
Ingredients
- 1 can cannellini beans 15 oz / 425g, drained and rinsed
- 2 cups kale stems removed and finely chopped, 70g
- 4 cloves garlic chopped
- ¾ cup white or sweet onion finely chopped, 110g
- ½ cup plain bread crumbs 55g
- ⅓ cup parmesan cheese finely grated, 30g
- 1 large egg
- 1 tablespoon tomato paste
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 4 tablespoons olive oil divided, 60ml
- 4 whole hamburger buns lightly toasted
Instructions
- Preheat the oven to 375°F / 190°C (170°C fan-forced).
- Heat 3 tablespoons of olive oil in a large saucepan or skillet over medium heat. Add the chopped onion and sauté for 2 minutes until softened. Add the garlic and kale, and cook for a further 3 minutes until the kale is wilted and the onions are soft and translucent (about 5 minutes total).4 tablespoons olive oil, 3/4 cup white or sweet onion, 4 cloves garlic, 2 cups kale
- Remove the kale mixture from the heat and set aside to cool for at least 5 minutes. This is important — if the mixture goes into the beans hot, it will start cooking the egg immediately and the patties won’t hold together.
- Drain and rinse the cannellini beans in a colander, shaking off excess water.1 can cannellini beans
- Transfer the beans to a large mixing bowl and mash thoroughly with a potato masher or fork. A few whole beans left in is fine for texture, but large unmashed chunks will cause the patties to crack.1 can cannellini beans
- Add the breadcrumbs, grated parmesan, garlic powder, salt, and pepper to the mashed beans. Stir to combine.1/2 cup plain bread crumbs, 1/3 cup parmesan cheese, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, 1/4 teaspoon ground black pepper
- Add the egg, tomato paste, and cooled kale mixture to the bean mixture. Stir until everything is evenly combined — the mixture should hold its shape when pressed.1 large egg, 1 tablespoon tomato paste
- Line a baking sheet with parchment paper and brush with the remaining 1 tablespoon of olive oil. Divide the mixture into 4 equal portions and shape into patties about ¾ inch (2cm) thick.4 tablespoons olive oil
- Bake for 20 minutes, carefully flipping the patties at the 10-minute mark, until both sides are golden brown and firm to the touch. Serve on toasted buns with your favourite toppings.4 whole hamburger buns
Notes
Nutrition
FAQ
Can I cook these on the stovetop instead of baking them?
Yes — pan-fry them in a skillet over medium heat with a tablespoon of olive oil, about 4–5 minutes per side until browned and heated through. The outside gets crispier than the oven version, but you need to handle them gently when flipping since they’re softer before they set.
My mixture seems too wet to form patties. What do I do?
Add breadcrumbs one tablespoon at a time until the mixture holds its shape when pressed. Wet beans or kale that wasn’t fully drained after sautéing are usually the cause — a little extra breadcrumb fixes it without changing the flavor.
Can I make the patties ahead of time and refrigerate them before baking?
Yes, you can form the patties and refrigerate them on the oiled baking sheet, covered, for up to 24 hours before baking. Chilling actually helps them firm up and hold together better in the oven.
Are these patties sturdy enough to grill?
Not reliably — bean-based patties without a meat binder are fragile on grill grates and tend to break apart. If you want grill flavor, bake them first until fully set, then place them on the grill for 1–2 minutes per side just to add char marks.
Can I make this recipe vegan by leaving out the egg and parmesan?
Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, rested for 5 minutes) and swap the parmesan for nutritional yeast. The patties will be slightly more delicate, so handle them carefully when flipping.
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