Best Carrot And Bean Burger Recipes
BLACK BEAN BURGERS RECIPE BY TASTY
Whether you're vegetarian or not, this black bean burger recipe will hit every spot. Made with black beans, oats, onion, and carrots, and spiced up with cumin, coriander, and cayenne, this burger is so good you'll wonder whether you ever want to go back to the carnivore version. Cook the patties on a pan covered in cooking spray, or use a slightly more generous pour of cooking oil for a crispier finish.
Provided by Tasty
Categories Dinner
Time 15m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat one tablespoon of olive oil in a pan. Combine onions, garlic, salt, and pepper and cook until onions are translucent.
- Add carrots, cumin, coriander, chili powder, and cayenne pepper until carrots are tender. Remove pan from heat.
- In a bowl, mash the beans and then add the contents of the pan along with the soy sauce and quick oats.
- Mix and form four patties. Place in freezer for 30 minutes to set.
- Cook patties on a pan coated in cooking spray over medium heat, flipping halfway.
- Use patties to create your dream veggie burger.
- Enjoy!
Nutrition Facts : Calories 533 calories, Carbohydrate 93 grams, Fat 8 grams, Fiber 18 grams, Protein 22 grams, Sugar 9 grams
WHITE BEAN BURGERS
These have a delicate texture and a wonderful savory taste. They're a little tricky to turn, as they can fall apart. Don't make them too thick and use an offset spatula, and it will be easier for you. They should be cooked on a flat griddle or pan; don't try to grill them on a barbecue.
Provided by Martha Rose Shulman
Categories dinner, easy, weekday, burgers, main course
Time 2h30m
Yield 6 patties
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon of the olive oil in a medium-size skillet and add the onion. Cook, stirring, until tender, about 5 minutes. Add a pinch of salt, the garlic and the grated carrot, and continue to cook for another minute or two, until fragrant and the carrot has softened slightly. Remove from the heat.
- In a food processor fitted with the steel blade, puree the beans with the lemon juice. Transfer to a bowl and stir in the onion mixture, the parsley, sage or thyme, the bread crumbs and the egg. Season to taste. Shape into patties, ½- to ¾-inch thick. Set on a parchment-covered baking sheet and cover with plastic wrap. Refrigerate for 1 to 2 hours.
- Heat the remaining oil in a large, heavy skillet or on a griddle over medium heat and brown the patties for 4 minutes on each side, being very careful when you turn them over. An offset spatula works well for this. Serve on whole grain buns, with the condiments of your choice.
Nutrition Facts : @context http, Calories 219, UnsaturatedFat 4 grams, Carbohydrate 34 grams, Fat 5 grams, Fiber 7 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 386 milligrams, Sugar 2 grams, TransFat 0 grams
BEEF, BEAN AND VEGGIE BURGERS
Provided by Katie Lee Biegel
Time 25m
Yield 6 burgers
Number Of Ingredients 17
Steps:
- Heat 2 teaspoons of the oil in a large skillet over medium heat. Add the onions, carrots, broccoli and jalapeño. Cook, stirring often, until the vegetables are tender, about 5 minutes. Add the chili powder, garlic powder and cumin. Cook to bloom the spices, about a minute. Transfer to a large mixing bowl; reserve the skillet.
- Combine the vegetables with the beef, oats, beans, Worcestershire sauce, salt, pepper and egg. Lightly mix and form evenly into 6 patties.
- In the same skillet, heat the remaining tablespoon oil over medium-high heat. Cook the burgers until browned and crusty on both sides, about 3 minutes per side.
- Transfer the burgers to the buns, top with sliced avocado and tomato and drizzle with ranch dressing.
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