These vegetarian Spinach and White Bean Patties are a simple and delicious veggie burger served with a cool, creamy dill yogurt sauce. 
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5 from 1 vote

Spinach and White Bean Patties with Yogurt Sauce

These vegetarian Spinach and White Bean Patties are a simple and delicious veggie burger served with a cool, creamy dill yogurt sauce.
Prep Time15 mins
Cook Time10 mins
Course: Veggie Burger
Cuisine: American
Servings: 12 patties
Calories: 385kcal
Author: Elizabeth Lindemann


For the Patties:

  • 1 15- oz. can cannellini beans drained and rinsed
  • 10 oz. chopped frozen spinach thawed, with as much liquid squeezed out as possible
  • 1/2 yellow onion very finely diced
  • 2 cloves garlic minced on a microplane zester
  • 3/4 cup plain breadcrumbs divided
  • 1 egg
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons extra-virgin olive oil plus more if needed

For the Sauce:

  • 1 cup Greek Yogurt
  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup fresh dill chopped
  • 2 tablespoons fresh lemon juice
  • kosher salt and black pepper


  • Put 1/2 cup of the breadcrumbs in a shallow bowl.
  • Place the cannellini beans in a large bowl and mash with a potato masher, leaving some intact.
  • Add remaining ingredients for the patties to the bowl and mix together well, using plenty of salt and pepper.
  • Form 12 patties, each using just under 1/4 cup of the white bean mixture.
  • Coat the patties in the remaining breadcrumbs. After forming each of them, I just pressed each side into the breadcrumbs and set them on a baking sheet until I was done.
  • Heat the olive oil in a large heavy skillet over medium-high heat and line a large plate with paper towels.
  • Add the patties in batches and cook for about 2 1/2 minutes on each side, until golden brown and crispy and cooked all the way through. Place on the paper towel lined plate.
  • Meanwhile, mix together all ingredients for the yogurt sauce and set aside.
  • Serve patties immediately with yogurt sauce, or see notes for freezer instructions.


  • After cooking the patties, you can freeze them. I recommend flash freezing them for 30 minutes on a baking sheet, then transferring them to an airtight container or zip-top freezer bag. They can be microwaved, baked, or pan-fried to reheat them when you are ready to eat them. I like to take out a couple at a time for a quick lunch for my toddler (and me!).
  • The yogurt sauce can be kept up to a week in the fridge. Stir before serving, as it may get a little watery.
  • You can form the patties to be double the size and serve as veggie burgers on a bun spread with the yogurt sauce, topped with baby arugula, sliced fresh tomatoes, and thinly sliced red onion as an alternative.
  • Or, you can make them half the size and make mini patties for an appetizer.
  • The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.


Serving: 3patties and 1/4 cup yogurt sauce | Calories: 385kcal | Carbohydrates: 37.5g | Protein: 19.6g | Fat: 17.7g | Saturated Fat: 3.5g | Cholesterol: 44mg | Sodium: 531mg | Fiber: 8.2g | Sugar: 4.7g