White Bean Veggie Burgers


White bean veggie burgers are so easy to make and can be incredibly filling and delicious. They are my favorite lunch after a big work out at the gym. This veggie burger incorporates seasonal ramps to give it a nice oniony bite.

White Bean, Quinoa and Ramp Veggie Burger

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 8 small patties

White Bean, Quinoa and Ramp Veggie Burger

These quick veggie burgers are loaded with flavor using your spring ramps and fresh herbs. Once ramp season leaves us substitute the ramps for three scallions and one large garlic clove.


  • 3 - 4 ramps, roughly chopped
  • 2 - 15 oz cans of cannellini beans, rinsed
  • 1 cup carrot grated, 2 -3 using a box grater
  • 2 cups cooked quinoa
  • 2 tablespoons finely chopped fresh mint
  • 2 tablespoons finely chopped parsley
  • 1 lemon, zest and juice divided
  • Kosher salt
  • Ground black pepper
  • 1 egg, whisked
  • Extra virgin olive oil
  • 1 cup Greek yogurt
  • 1 small garlic clove minced


  1. Place the ramps in a food processor and run for about 15 seconds. Scrape down the sides and add the beans and pulse 3 or 4 times to break them up. Don't over process as they will leave the patty with a mealy texture. Scrape into a large mixing bowl.
  2. Add the carrot, cooked quinoa, mint, parsley, lemon zest and 1 teaspoon each of salt and pepper. Mix to combine and taste for seasoning before adding the egg.
  3. Add the egg and combine well. Scoop out into 1/2 cup patties and pan fry in a non-stick pan coated with a little oil, until brown on both sides.
  4. While the patties are cooking mix the lemon juice, yogurt, garlic, 1/4 teaspoon each of salt and pepper and 1 tablespoon of olive oil. Mix well and taste for additional seasoning.
  5. Serve the patty slightly warm topped with the yogurt spread.


Cook time does not include cooking the quinoa. To cook quinoa bring 1 1/2 cups water to boil with 1 teaspoon of kosher salt. Add 1 cup of quinoa. Cover and simmer for 15 minutes. Remove from heat and steam for another 5 minutes. Remove from the pot and fluff with a fork.



About Author

Seasonal Chef blogger Maria Reina comes to the world of food as a third career, spending a great portion of her adult life in the field of Human Resources. With her private company Bella Cucina Maria she is a personal chef, caterer and recreational cooking class teacher in Westchester. She's an avid food television watcher and cookbook collector, always looking for a new take on a traditional dish. In her free time she loves hanging out at local farmer's markets, chatting it up with the farmers and doing cooking demos with their seasonal ingredients. In addition to her blog, which is loaded with easy recipes, you can follow her on Facebook (Bella Cucina Maria), Twitter (Bellacucinam), Instagram (Bellacucinam) and Pinterest (Bellacucinam).


  1. The most important question to ask your farmer is “Where do these ramps come from?” If his answer is that they are “Wild Ramps” “foraged” then pass on them.

    The delicate ecosystem of the Catskill Mountains is being compromised by poachers who rip through ramp patches in state parks and preserves creating big open dirt patches. These open patches then grow invasive plants. Recent popularity is making ramp patches disappear.

    We in the Catskills welcome you to come see the wonder of spring ephemerals and enjoy the beauty of rare flowers. By being a thoughtful foodie you can insure that these beautiful places will remain.

    If your farmer is growing ramps on their property and sustainably harvesting them it’s OK to buy.

  2. Thank you for you thoughts Lea. I can tell you that the ramps I used for this recipe, and my other ramps recipes for Seasonal Chef came from Gaia’s Breath Farm. He grows them on his land and brings them down to the Chappaqua, Gossets and Irvington Farmers Markets, in Westchester.

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