This is a baked-then-pan-crisped veggie burger built from artichoke hearts, cannellini beans, frozen peas, and haricots verts, held together with egg, flour, and parmesan. It takes about 90 minutes start to finish, plus chilling time, but most of that is hands-off. If you want a homemade veggie patty that actually holds its shape on the bun, this is a reliable one to start with.
Why this recipe works
Two things make this recipe succeed where a lot of veggie burgers fall apart — literally. First, the food processor is used as a pulse tool, not a blender. Keeping the mixture chunky gives the patties structure; a smooth purée would turn them into mush. Second, the double-cook method — oven first, then a quick pan sear — solves the biggest veggie burger problem: a crust that holds up. The oven dries out the surface and sets the interior, so by the time the patties hit the hot oil, they’re firm enough to flip without crumbling. Skip trying to pan-fry them raw; they won’t survive it.
Smart swaps
- Haricots verts: These are thin French green beans. Regular green beans work fine — just blanch them the same way and chop them into roughly 1-inch pieces before adding to the food processor.
- Cannellini beans: Any white bean (great northern, navy) is a direct substitute. Drain and rinse well either way.
- Fresh herbs: The mint, parsley, and dill are doing real flavor work here, so fresh is worth it. That said, if you only have dried dill, use 1 tablespoon in place of ¼ cup fresh.
- Parmesan: Pecorino Romano swaps in 1-for-1 and adds a slightly sharper edge. A hard aged cheese is important — soft cheeses add moisture and can make the patties sticky.
- Leeks: Two stalks of leeks (white parts only) can be replaced with 1 medium yellow onion, diced and sautéed the same way.
Storage and reheating
Cooked patties keep in the fridge for up to 4 days in an airtight container. To reheat, put them in a 375°F oven for about 10 minutes — this keeps the crust intact better than a microwave, which softens it. For longer storage, freeze the patties after the oven step but before the pan sear: place them on a parchment-lined tray, freeze until solid (about 2 hours), then transfer to a zip-lock bag. They’ll keep frozen for up to 3 months. Cook from frozen by adding 5 extra minutes to the oven time, then pan-sear as normal.
Common problems and fixes
- Patties fall apart when flipping in the pan: They didn’t chill long enough, or the mixture was too wet. Make sure they’ve had at least 2 hours in the fridge (not just 30 minutes). If the mix feels very sticky before chilling, stir in an extra tablespoon of flour.
- Patties stick to the parchment during baking: Use a fresh sheet of parchment and make sure it’s flat against the pan. Silicone baking mats also work well here and release cleanly.
- The inside tastes bland: Taste the mixture before you form the patties — this is your only chance to adjust seasoning. Add salt, more lemon juice, or an extra pinch of red pepper flakes as needed.
- Patties puff up and crack in the oven: The mixture was over-processed and trapped too much air. Pulse in short bursts and stop while there’s still visible texture in the mix.
- Pan sear produces no color: The oil wasn’t hot enough before the patties went in. Let the oil heat for a full minute over medium-high before adding the burgers, and don’t move them for the full 2 minutes per side.
Pea and Artichoke Veggie Burger (Baked & Pan-Seared)
Equipment
- Food processor
- Large non-stick skillet (12-inch / 30cm)
- Rimmed baking sheet
- parchment paper
- Large mixing bowl
- Instant-read thermometer
- Fine-mesh strainer
Ingredients
- 2 cans artichoke hearts 14 oz / 400g each, drained and rinsed
- 1 can cannellini beans 15 oz / 425g, drained and rinsed
- 2 cups frozen peas 300g
- 8 oz haricots verts blanched, 225g
- 1 cup parmesan cheese grated, 100g
- ¾ cup fresh mint roughly chopped, 30g
- ¾ cup fresh parsley roughly chopped, 30g
- ¼ cup fresh dill roughly chopped, 10g
- ½ teaspoon red pepper flakes
- ½ teaspoon salt
- 2 stalks leeks white parts only
- 2 medium eggs beaten
- ½ cup all-purpose flour 65g
- 2 medium lemons, juiced and zested approximately ¼ cup / 60ml juice
- 8 whole burger buns
- ½ cup olive oil 120ml, divided
Instructions
- Cut the leeks and rinse them in a bowl of water, swooshing them around so that the dirt drains to the bottom of the bowl. Remove the leeks and rinse in a strainer so that there is no remaining grit.2 stalks leeks
- Next, heat a skillet over medium-low heat with 2 tablespoons of olive oil, add the leeks and a pinch of salt. Sauté for about 15 minutes; the leeks will become nice and soft. If they start to stick, add a bit more oil into the pan. When they have become translucent, remove them from the heat and set them aside.2 stalks leeks, ½ cup olive oil, ½ teaspoon salt
- While preparing the leeks, put the artichoke hearts, peas, haricots verts and beans into the bowl of a food processor. Pulse 20 to 30 times until everything has mixed together but is still a little chunky, put contents into a large mixing bowl.2 cans artichoke hearts, 2 cups frozen peas, 8 oz haricots verts, 1 can cannellini beans
- Wipe out the food processor and then use it to chop the herbs, chopping each type separately so that you can measure them easily. Add the chopped mint, parsley, and dill to the artichoke mixture.¾ cup fresh mint, ¾ cup fresh parsley, ¼ cup fresh dill
- Next, add the cooked leeks, parmesan cheese, juice and zest of 2 lemons, red pepper flakes, ½ teaspoon of salt, beaten eggs, and flour. Mix until fully combined.2 stalks leeks, 1 cup parmesan cheese, 2 medium lemons, juiced and zested, ½ teaspoon red pepper flakes, ½ teaspoon salt, 2 medium eggs, ½ cup all-purpose flour
- Form into burger-shaped patties and place in the fridge for about 2 hours to firm up, or 1 hour in the freezer. At this point, you could freeze them completely to use another day or carry on with the procedure for cooking them.
- Preheat the oven to 400°F / 200°C (220°C fan-forced) and line a baking sheet with parchment paper. Place the patties on the parchment and bake for 15 minutes. Flip them carefully and bake for another 15 minutes until the surface is dry and lightly golden. Remove from the oven.
- Now, working in batches, heat olive oil in a large non-stick skillet over medium-high heat. Place the burgers into the hot oil, cooking for 2 minutes per side. This will give each side a nice golden colour to the crust! They are now ready to serve!½ cup olive oil
- While the burgers are crisping on the stovetop, toast the buns in the oven for about 5 minutes. After 5 minutes, remove them and slice them open, then drizzle the insides with olive oil.8 whole burger buns, ½ cup olive oil
Notes
Nutrition
Frequently asked questions
Can I make the patty mixture the night before?
Yes — you can mix and form the patties up to 24 hours ahead and keep them covered in the fridge. The extra chilling time actually helps them hold together better when they hit the oven.
Do I have to blanch the haricots verts, or can I use them raw?
Blanch them. Raw green beans are too firm and fibrous to pulse down properly, and they’ll leave hard bits in the patties. A 2-minute boil followed by a quick ice bath is all they need.
My food processor is small. Can I mix this by hand instead?
You can, but the texture will be chunkier and the patties may be harder to form. Mash the beans with a fork until mostly smooth, then chop the artichokes, peas, and beans finely by hand before combining everything.
How do I know when the patties are done in the oven?
They should feel firm to a gentle press and look dry on the surface — not wet or glossy. The 15-minutes-per-side timing is reliable, but ovens vary, so check at the 12-minute mark the first time you make these.
Can I skip the pan-sear step and just serve them straight from the oven?
You can, and they’ll still taste good. The pan sear adds a golden, slightly crisp exterior that improves the texture noticeably, so it’s worth the extra 5 minutes if you have the time.
Is there a way to make these without eggs for a vegan version?
One flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, rested for 5 minutes) works as a binder here. Also swap the parmesan for 3 tablespoons of nutritional yeast to keep the savory depth without the dairy.
More burger recipes to try
- Veggie Sauce Burger Perfection
- Five Guys Veggie Sandwich Style
- Chef’s McPlant Burger Recreation
- Veggie Whopper Copycat Recipe