Recipe: Caesar White Bean Burgers

updated Feb 3, 2020
Caesar White Bean Burgers
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(Image credit: Brie Passano)

You don’t actually have to eat a Caesar salad to savor the essence of its best flavors. Inspired by the dressing that brings the classic salad together, these bean-filled veggie burgers get a big boost of flavor with the help of a few simple pantry ingredients.

You won’t find bottled dressing anywhere near these burgers. Instead they pull their savory, slightly tangy flavors from some of the components that go into Caesar dressing — pantry ingredients like Dijon mustard, Worcestershire sauce, anchovy paste, lemon juice, and of course, Parmesan cheese.

(Image credit: Brie Passano)

Anchovy paste can be a divisive ingredient, but don’t let it detract you. There’s no outright, or even strong, fishy taste. Instead, a spoonful of this savory, salty, umami-filled paste is what rounds out the classic Caesar flavor and really makes these burgers pop.

Caesar White Bean Burgers

Serves 4

Nutritional Info


  • 2 tablespoons

    olive oil, divided

  • 1/2

    medium onion, diced

  • 2 cloves

    garlic, minced

  • 2

    (14-ounce) cans white beans, drained and rinsed

  • 1/2 cup


  • 1/3 cup

    shredded Parmesan cheese

  • 1/4 cup

    fresh parsley leaves, coarsely chopped

  • 1

    large egg, beaten

  • 3 tablespoons

    lemon juice

  • 1 tablespoon

    anchovy paste

  • 2 teaspoons

    Worcestershire sauce

  • 2 teaspoons

    Dijon mustard

  • 1/4 teaspoon

    kosher salt

  • 1/4 teaspoon

    freshly ground black pepper

  • 4

    hamburger buns


  1. Heat 1 tablespoon of the oil in a small skillet over medium heat until shimmering. Add the onion, and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook for 1 minute more. Remove the pan from the heat.

  2. Mash the beans in a large bowl with a fork, keeping them a little chunky, or pulse in a food processor just until slightly broken down. Add the cooked onion, breadcrumbs, Parmesan, parsley, egg, lemon juice, anchovy paste, Worcestershire sauce, mustard, salt, and pepper to the mashed beans and mix until well combined. Cover the bowl and refrigerate for 1 to 2 hours.

  3. Divide the mixture into 4 portions and shape each one into a 1/2-inch-thick patty.

  4. Heat the remaining 1 tablespoon oil in a large frying pan over medium heat until shimmering. Without crowding the pan (and working in batches if needed), add the patties. Cook until the bottoms are golden-brown, 5 to 6 minutes. Flip the burgers with a flat spatula, and cook the other side for 5 to 6 minutes more.

  5. Place the patties on the bottom halves of the buns, add your favorite toppings, and serve immediately.

Recipe Notes

Make ahead: The burger mixture can be made up to 2 days ahead. Store in a covered container in the refrigerator until ready to cook.

Storage: Store leftover cooked burgers in a covered container in the refrigerator for up to 3 days, or in a sealed container in the freezer, with the patties stored between wax paper, for up to 2 months.

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