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Carrot and white bean veggie burgers

  • Toasted Breadcrumbs
    • 1 T Olive Oil
    • 60 g Breadcrumbs
  • 2 T Olive Oil
  • 1 Small Onion, diced
  • 1 T Tomato Paste
  • 1 t Cumin Seed, ground
  • 1 t Paprika
  • 1/2 T Medium-Grain Salt
  • 2 Medium Carrots, grated
  • 1 1/2 T Apple Cider Vinegar
  • 500 g Cooked Cannellini Beans
  • 1 Egg, beaten
  • Black Peppercorn, ground
  • 1 t Olive Oil

These ingredients yield 6 burger patties.

  1. Toast breadcrumbs. Heat 1 tablespoon olive oil in a large skillet over low heat. Add the breadcrumbs and cook 4 minutes, stirring often, until lightly toasted. Remove crumbs and set aside.
  2. Cook vegetables. Sweat onion over low heat 8 minutes in skillet until lightly golden. Stir in the tomato paste, cumin, paprika, salt, and carrots, and cook 8 minutes, stirring frequently until the carrots are soft and a bit blistered. Add the vinegar to scrape up the fond until the pan is dry. Remove from heat and add the bowl with the toasted breadcrumbs.
  3. Cook beans. Add beans and cook until warm, crushing beans beans as you go to satisfy your desired texture. Season with pepper, and more salt if needed, to taste. Stir in the egg.
  4. Shape patties. Mix beans with vegetables to form patty mixture. Divide mixture into 6 equal measures and shape patties.
  5. Cook burgers. Heat olive oil in skillet over medium heat. Dividing into batches as necessary, cook patties 4 minutes per side until browned and slightly firm to the touch.
  6. Serve hot or at room temperature.

  1. Perelman, Deb. "Carrot and White Bean Burgers." Smitten Kitchen. 25 March 2020. ↩